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Dosas (Indian Rice And Lentil Pancakes)

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Dosas (Indian Rice And Lentil Pancakes)

Cuisine:Indian

Course:Other

30m prep 40m cook 0h ready

About ten 9-inch dosas Dosas are thin, crêpe-like Indian pancakes. They may be very thin, dry, and crisp, or softer and thicker. This version is made with rice and black gram (sold as urad dal at Indian grocery stores) and makes a very thin, crisp dosa. The usual accompaniments to dosa are sambar (a thin lentil soup not unlike dal) and chutney, though the dosas are sometimes wrapped around a spiced potato and onion filling. If desired, prepare the filling for Quick Phyllo Samosas with Potatoes and Peas, and wrap the dosa around it.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ½ cup (100g) basmati rice
  • ½ cup (105g) urad dal or yellow split peas
  • Water to generously cover
  • 1 ½ cups (355g) water
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • ¼ teaspoon salt
  • (Pinch of asafoetida)
  • (Pinch of cayenne pepper)
  • ¼ cup (60g) water
  • 1 teaspoon vegetable oil
  • 1
    • 1 cup yellow split peas or red lentils
    • 3 cups water
    • 1 small onion, sliced
    • 2 serrano or jalapeño peppers, seeded and finely chopped
    • 1 Roma or plum tomato, diced
    • 2 garlic cloves, minced
    • 1-inch piece ginger, peeled and minced or grated
    • ½ teaspoon ground turmeric
    • ¾ teaspoon salt
    • Chopped cilantro
    • Dal I
    • 3 tablespoons vegetable oil or Ghee
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon black or brown mustard seeds
    • (4 dried small red chiles, seeded if desired)
    • (¼ teaspoon ajwain seeds)
    • (15 fresh curry leaves)
    • (¼ teaspoon asafoetida)
    Sub-recipe steps
    1. Rinse, pick over, and place in a large saucepan: 1 cup yellow split peas or red lentils
    2. Add: 3 cups water; 1 small onion, sliced; 2 serrano or jalapeño peppers, seeded and finely chopped; 1 Roma or plum tomato, diced; 2 garlic cloves, minced; 1-inch piece ginger, peeled and minced or grated; ½ teaspoon ground turmeric
    3. Bring to a boil, then reduce the heat, cover, and simmer until the legumes are tender, 20 to 25 minutes. Stir in: ¾ teaspoon salt
    4. Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Ladle into serving bowls and garnish with: Chopped cilantro
    5. Serve with: Cooked basmati rice, Naan, or other flatbread
    6. DAL TADKA (WITH FRIED SPICES)
    7. Our favorite lentil dish by a long shot. Fried whole spices and spice-infused ghee or oil is the perfect seasoning for a bowl of dal.
    8. Prepare all of the ingredients for: Dal I
    9. Set aside the peppers, garlic, and ginger. Bring the lentils and onions to a simmer and cook as directed. Meanwhile, heat in a small saucepan or skillet over medium heat: 3 tablespoons vegetable oil or Ghee
    10. Add the reserved peppers, garlic, and ginger along with: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds, crushed; 1 teaspoon black or brown mustard seeds; (4 dried small red chiles, seeded if desired); (¼ teaspoon ajwain seeds)
    11. Allow to sizzle briskly in the oil until very fragrant, about 1 minute, but be careful not to burn the garlic. If desired, cautiously stir in (the curry leaves will sputter): (15 fresh curry leaves); (¼ teaspoon asafoetida)
    12. Remove from the heat and set aside. When the dal has finished simmering, top each bowl with a spoonful of the fried spice mixture. Garnish and serve as directed above.
  • 1
    • 1 cup lightly packed fresh mint leaves
    • ½ cup lightly packed fresh cilantro leaves
    • ½ cup coarsely chopped onion
    • 3 green onions, coarsely chopped
    • 3 jalapeño peppers, seeded and coarsely chopped
    • 2 garlic cloves, coarsely chopped
    • 3 tablespoons water
    • 2 to 3 tablespoons lemon juice, to taste
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Combine in a food processor or blender: 1 cup lightly packed fresh mint leaves; ½ cup lightly packed fresh cilantro leaves; ½ cup coarsely chopped onion; 3 green onions, coarsely chopped; 3 jalapeño peppers, seeded and coarsely chopped; 2 garlic cloves, coarsely chopped; 3 tablespoons water; 2 to 3 tablespoons lemon juice, to taste; ¼ teaspoon salt
    2. Puree, stopping to scrape down the sides as needed. Cover and refrigerate for up to 3 days.

Let's Cook

  1. Step 1.

    Combine in a medium bowl: ½ cup (100g) basmati rice; ½ cup (105g) urad dal or yellow split peas

  2. Step 2.

    Add: Water to generously cover

  3. Step 3.

    Let sit for at least 12 hours and up to overnight.

  4. Step 4.

    Drain the rice and peas well and transfer to a blender along with: 1 ½ cups (355g) water; 1 teaspoon cumin seeds; ½ teaspoon fenugreek seeds; ¼ teaspoon salt; (Pinch of asafoetida); (Pinch of cayenne pepper)

  5. Step 5.

    Blend until very smooth. Strain through a fine-mesh sieve into a bowl, tightly cover with plastic wrap, and let sit in a warm place, such as on top of the refrigerator, for 24 hours to ferment slightly.

  6. Step 6.

    Heat a large nonstick skillet over medium-low heat for 5 minutes. When the skillet is ready a few drops of water sprinkled on its surface will sizzle and evaporate almost instantly. Whisk the batter well—it should be very frothy and light. Whisk in: ¼ cup (60g) water

  7. Step 7.

    The batter should be thin enough to run in a ribbon from a spoon. Take the preheated skillet off the heat. Pour ⅓ cup batter into the center of the skillet and use the bottom of the measuring cup to spread it very thinly, working in a circular motion from the center outward, into an 8- to 9-inch round. This spreading action takes some practice, so do not be discouraged if the first few dosas look rough. The key is to apply the right amount of pressure to the measuring cup—too little and the batter will not spread effectively; too much and it will scrape the set batter from the skillet and create large holes. Place the skillet back on the heat. Sprinkle over the dosa: 1 teaspoon vegetable oil

  8. Step 8.

    Let cook until the dosa is set and the surface is covered in tiny holes from where bubbles appeared and burst, 3 to 4 minutes. Flip the dosa and cook until done on the second side, about 1 minute more. Loosely roll up the dosa and place it seam side down on a rack. Repeat the process with the remaining batter, taking the skillet off the heat each time to spread the batter, then placing it back on the heat to cook the dosa. Serve with: Dal; Cilantro-Mint Chutney

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