Dosa
Gluten free · Gluten free - Breads ·

Dosa

The star of south India - Rice and lentils crepe.

The most delicious, traditional Indian meal ever!

Dosa is gluten-free, protein rich and gentle on the stomach. It can improve our digestion with the probiotic bacteria, formed during fermentation. 

 

WHAT YOU NEED

-2 cups basmati white rice
-½ cup Urad Dal (Black Gram Lentils)
-½ cup round brown rice or mung been.
-1 tbsp fenugreek seeds
-1 tbsp red lentil

For blending:
-4½ cups water
-1 tsp salt

HOW TO MAKE

Soak:
  • In a large bowl, add all the ingredients except salt. Rinse them with water 3 times to clean well. 
  • Fill the bowl of grains in 4½ cups of water, and leave to soak for 8-10 hours. 

Blendidng:

*Note: If using a small blender, divide this process in 2 so it won’t be heavy on the blender.

  • Add 1 tbsp salt to the soakong mix befor blending and mix.
  • In a blender, add half of the mixture including half the soaking water.
  • Blend until the batter is smooth. Repeat the same with the other half, and transfer the batter to a large bowl.

Ferment:

Cover the batter bowl with a plate and a kitchen towel over it. Leave aside for 12-18 hours.

Before preparing the Dosa - 

Arrange your workspace with the following:
-1 cup water with a spoon 
-¼ cup oil (or ghee) with a spoon
-Kitchen towel and a plate for the prepared dosa.

Dosa Preparation:

  • Add the salt to the batter and mix.
  • Warm a wide non-stick pan on medium heat, sprinkle 1 tsp of water to cool the pan, and wipe with a clean kitchen towel. Cooling the pan is needed to prevent the batter from sticking and to keep it flat. 
  • Take a full ladle from the batter, pour it in the middle of the pan and spread the batter in a circular motion from the center out, using the bottom of the ladle. Do it quickly.
  • Drizzle oil or ghee (about half a teaspoon) around the edges of the dosa.
  • When the bottom turns brown you can fill it with stuffing and fold, or just fold it empty.

*Note: The more we practice the better our dosa will come out. The first dosa is usually a failure so don’t give up!

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DOSA FILLING


WHAT YOU NEED

-5 potatoes, boiled and soft, cut into cubes
-1 tbsp ghee (or ¼ cup oil)
-1 tbsp black mustard seeds
-2 shallots, chopped
-3 garlic cloves, chopped
-1 ginger finger, grated
-15 fresh curry leaves
-1½ tsp turmeric
-1½ tsp Garam Masala
-1½ tsp salt
-1 cup of water
-1 cilantro bunch
-½ cup green onion, chopped
-Juice from ½ lime

HOW TO MAKE

  • In a wide pan over medium heat, add the ghee and mustard seeds. Cook until the seeds are roasted (they start to pop).
  • Add the chopped shallot and garlic. Stir until the onion is softened.
  • Add the potatoes, fresh curry leaves and a cup of water. Continue cooking for 5-7 minutes, stirring occasionally.
  • Using a fork, gently break the potatoes (do not turn into mashed potatoes).
  • Add the cilantro and chopped green onion, give a little extra stir and remove from the heat. 
  • Drizzle the lime juice over the stew. Put in the center of the dosa and fold.

    • Delicious to add yogurt and mango chutney on top of dosa filling. Boom.

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