My F&W
quick save (...)

Dosas

  • SERVINGS: MAKES ABOUT 16 DOSAS
  • MAKE-AHEAD
  • VEGETARIAN

This pancake batter must ferment. Since fermentation occurs more readily in a tropical climate, Maya Kaimal added yeast to speed up the process, but it is still important to keep the batter in a warm place.

  1. 1/2 cup split urad dhal (3 1/2 ounces)
  2. 2 cups warm water
  3. 1/4 teaspoon active dry yeast
  4. 1 cup rice flour
  5. 1/2 teaspoon salt
  6. 1/2 cup plain yogurt
  7. 1 tablespoon vegetable oil
  8. 1 tablespoon Asian sesame oil
  1. Rinse the urad dhal in several changes of water, then soak it for 4 hours; drain.
  2. In a food processor, combine the dhal with 1/2 cup of the water and pulse until finely ground.
  3. In a large bowl, mix the yeast with 2 tablespoons of the water and let stand until foamy, about 10 minutes. Add the ground dhal, rice flour, salt and 3/4 cup of the water and whisk until a smooth, thick batter forms. Cover loosely with plastic wrap and let stand in a warm place until foamy and doubled in bulk, 12 to 18 hours. Add the yogurt and the remaining 1/2 cup plus 2 tablespoons of water to make a pourable batter.
  4. In a small bowl, combine the vegetable and sesame oils. Heat a 10-inch cast-iron skillet over moderately low heat. Dip a paper towel in the oil and carefully wipe the inside of the skillet. Using a ladle, stir the batter and pour 1/4 cup into the center of the skillet. Working quickly, spread the batter out evenly to make an 8-inch pancake; move the back of the ladle in a spiral motion from the center. Fill in any large holes with a little extra batter. When the top looks dry and the underside has browned, about 1 minute, turn the dosa and cook until lightly browned, about 30 seconds. Transfer to a platter and continue making dosas, wiping the skillet with oil each time. Serve as soon as possible.
Make Ahead The recipe can be prepared through Step 3 and refrigerated, covered, for up to 2 days. Serve With Red Coconut Chutney and Kerala Sambar
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.