1/2 cup urad dal (whole, husked)
1.5 cup of white rice
2 tablespoon toor dal
1 tablespoon fenugreek seeds
1 tablespoon salt
1 tablespoon sunflower oil
Add urad dal, white rice, toor dal, and fenugreek seeds to a large mixing bowl
Rinse well under cold water, draining the water 2-3 times
After rinsing, add enough cold water to cover the ingredients
Cover the bowl with a lid or plate
Let soak for at least 4-5 hours (can leave longer, if needed)
-After soaking for the designated time above, drain the water and set aside. Add the soaked ingredients to a Vitamix or other blender.
- Add 1/4 cup of water you set aside
- Blend until you get a smooth paste-like consistency. It should fall off of a ladle in clumps, but not easily. This takes about 6 minutes on speed 6 with the Vitamix, but will take longer with a regular blender. You should see the batter with some bubbles forming
- Continue adding the water you set aside to the blender, 1/4 cup at a time, until you achieve the desired consistency. It usually takes us about 1 cup of water
- Empty the contents of the blender into a mixing bowl, add salt, stir well, and cover with a plate
- Allow to ferment for 12-20hrs. The batter should have a little bit of froth on top once it is ready
- Stir the batter well, and add a little bit of water at a time until you get a pancake batter consistency
- Add 1 tablespoon of sunflower oil to a cast iron skillet or saute pan, and place on low-medium heat. Allow the pan to slowly heat up. *It is very important to not place the skillet on high heat, or the dosa will burn)
- You can test if the pan is ready by adding a drop of water. If it sizzles, it is hot enough
- Take one ladle of the batter, and drop onto the pan, spreading it in a thin circle as you go. The thinner it is, the more crispy it will become
- Place a lid on the dosa and allow it to steam for 2-3 minutes
- Take the lid off. The top of the dosa should be a little fluffy, and the bottom crispy
- Smear the edges of the dosa with a little pat of butter. You do not flip this over.
- Remove from the skillet, and start your next one! You may periodically need to add a little more oil to the skillet to keep it seasoned.
Enjoy with chutney, palya, or sambar of your choice!
Leave us a comment if you've recreated a dish after one of our classes!