Masala Dosa Recipe
A masala dosa is rice & lentil pancake. The most common filling is a dry potato curry. Dosas are a work of art and so delicious. They are gluten free too.
Servings: 10 Dosas
Ingredients
- 3 cups of basmati rice
- 1 cup urud dal the white one without the shell
- Salt 1/2 tsp
- Water 1-2 cups depending on the consistency of the batter plus more for washing and soaking the rice and dal
Instructions
- Wash and soak the rice and dal for at least 5 hours. Then drain and wash again. Blitz the mixture with some water to create a pancake batter. At this stage it will be a bit grainy which is fine. Add in some salt to season, mix with your fingers then and leave this to one side until ready to use. This is the fermentation stage.
- When you are ready to make the dosas, add in room temperature water to create a batter similar to that of pancakes but grainy.
- To make the dosa, heat your pan on medium to high heat. Oil the pan lightly then wipe off the excess oil. This is to season it. Then splash some water onto the pan. It should bubble and disappear. This creates steam and cools the pan slightly.
- Now add a ladle full of batter in the middle of the hot pan and start circular motions from inside to out using the back of your ladle. This will spread the batter to create your dosa. You want it to be thin but not too thin it breaks.
- Place a few drops of oil (1/2 tsp) on the sides of the dosa and centre so it starts to cook and crisp. Let this cook on medium heat until it’s golden brown for around 3-4 minutes. You have to be patient. As the dosa starts to brown the edges will start to lift. Use a spatula to tabetha to lift it. If you are unsure on whether the dosa is done, you can flip it around and cook for a few seconds then flip it back.