Dosas

Dosas are South Indian sourdough crepes made from rice and lentils. This versatile batter is used for many different dishes. The batter keeps well – I have used it for a week after fermenting, so I often double the recipe for quick and easy meals and snacks through the week. Store it in the fridge once it’s fermented. The batter can also be frozen.

 

Cooking Instructions

10 minutes to assemble. Soaked overnight, fermented for 1 day. Total prep time is 2 full days. Serves 9-12. Keeps in the fridge for a couple of days and freezes well.

Day 1

The dosa batter is fermented, which causes slight leavening. The fermentation also means that the lentils and rice are pre-digested – making dosas very easy to digest and assimilate.

• 1/3 cup urad dal (or use split red lentils if urad dal isn’t available.)
• Wash and soak overnight or for at least 8 hours, drain. Use more than enough water to cover
• 1 cup basmati rice (I usually use brown basmati) Wash and soak overnight or for at least 8 hours, using more than enough water to cover. Drain.

Day 2

• Drain the rice and lentils
• Put the lentils and rice together in the blender. Add enough water to get it to blend until smooth
• Pour this batter into a non- reactive container like a glass jar, earthenware pot or stainless steel vessel. Even plastic works, but I don’t prefer it. Just don’t use aluminum! (ever- for anything!) Make sure there’s a few inches of space at the top- it will rise!
• Cover the fermenting container with a towel in a warm place. (Like on top of your fridge or just out on the counter if your house is pretty warm.)
• Within 8-24 hours it will be bubbly and smell slightly sour. It may even smell kind of stinky. Don’t be put off. This is normal. If it is not bubbly, just give it a stir and leave it for a bit longer
• Once fermented add salt to taste (about 1/2-1 tsp), thin if necessary to consistency of heavy cream

 

Making the Dosas (crepes)

1. Dosas (crepes) – Grease your ceramic non-stick or cast iron pan. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Cook on the flip side for a few seconds. Serve hot with chutney and / or sambar, or filled with your choice of dosa or crepe filling.

2. Uttapum – thicker version of dosa. Often served with vegetables and spices cooked right into the pancake (like an omelet or thicker pancake). To make uttapum:

• Grease your ceramic non-stick or cast iron pan with oil or ghee.
• Heat pan.
• Drop a ladle of batter in the centre. Now spread chopped, seeded tomato, chillies, cooked onion… Any number of toppings.
• Once you see bubbles come up from the middle, flip it until cooked through. Serve as is, with chutney and/ or sambar (a thick lentil stew)

3. Idlis – Steamed dumplings made of the same yummy batter as dosas and uttapums.

• For this you will need a special idli steamer (available in little India). If it’s not non-stick, grease the idli tins. Choose a stock pot- one that is big enough to fit the steamer in with a lid. Put about 1 inch of water in the bottom of the steamer (pot)
• Fill the idli tins until ¾ full with batter. (fill the bottom layer first and stack them.)They will rise, so don’t over-fill them
• Place the steamer in the pot. Turn it on and put the lid on
• Let them steam for about 15 minutes
• While still hot, use a spoon or small knife to pop the idlis out onto a plate or platter. I like these with date chutney, but they are traditionally served with fermented coconut chutney and sambar ( a spiced lentil stew). These can be frozen and thawed and then just re-steamed in their steamer to re-heat them

 

About the Author

ANDREA POTTER is classically trained chef and Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, where she graduated as a Registered Holistic Nutritionist in 2009.

Through her business, Rooted Nutrition, she teaches healthy cooking classes and does one-on-one nutrition consultations, helping her clients to integrate healthy and delicious foods choices into their lives.

Her cooking classes pair sound nutrition information with whole foods-based, beautifully prepared recipes. Interactive and fun; her classes convey her love of real food, community and culture.

Andrea thanks Jill Boadway for first teaching her how to make dosas.

Back to Recipe Page