Dosa

Ingredients

• white rice50g
• split urad dal (black gram)15g
• fenugreek seeds0.25tsp
• water100ml
• oil for cooking1tsp

Instructions

1. 1

   Step 1

   Soak 50g of white rice and 15g of split urad dal (black gram) separately in water for at least 4 hours or overnight.

2. 2

   Step 2

   Drain the soaked rice and dal, then grind them together with 100ml water to form a smooth batter.

3. 3

   Step 3

   Add 1/4 teaspoon of fenugreek seeds to the batter before grinding for better fermentation and flavor.

4. 4

   Step 4

   Allow the batter to ferment overnight or for 8-12 hours in a warm place until it doubles in volume and becomes slightly bubbly.

5. 5

   Step 5

   Heat a non-stick pan or cast-iron griddle over medium-high heat and lightly grease with oil.

6. 6

   Step 6

   Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin crepe about 20cm in diameter.

7. 7

   Step 7

   Drizzle a few drops of oil around the edges and cook until the edges start to lift and the bottom turns golden brown, about 2-3 minutes.

8. 8

   Step 8

   Flip the dosa if desired and cook the other side for 30 seconds or until lightly browned, then fold and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Dosa can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.