🫓 Dosa (fermented rice and lentil crepe)

12 dosas · prep 20 min + 6 h de trempage + 8 à 12 h de fermentation · cook 20 min

Ingredients

• 300 g parboiled rice (idli rice)
• 100 g skinned black lentils (urad dal)
• 1/2 tsp fenugreek seeds
• 2 tbsp flattened rice (poha)
• 1 tsp salt
• Oil for cooking

Method

1. Rinse the rice on one side, the lentils and fenugreek on the other. Soak them separately for 5 to 6 h in plenty of cold water.
2. Soak the flattened rice 30 min before grinding: it brings softness.
3. Grind the lentils and fenugreek first with a little water, at length, until you have a very light, foamy cream.
4. Then grind the rice with the flattened rice, a little more coarsely.
5. Combine the two batters and mix them BY HAND for a good minute: the warmth of your hands brings the ferments that will raise the batter.
6. Cover and leave to ferment 8 to 12 h somewhere warm. It should double in volume and smell faintly sour.
7. Salt it, and loosen with a little water to the consistency of pancake batter.
8. Heat a pan until really hot, pour a ladleful in the middle and spread it in a spiral from the centre outwards. Drizzle with oil and cook until the dosa is golden and lifts by itself: it is never flipped.

Adapted from Dassana's Veg Recipes

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