South Indian Dosas

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South Indian Dosas

 

1/2 cup urad dal

1 cup long-grain rice

3/4 tsp. salt

3/4 tsp. ground cumin seeds

1/2 cup vegetable oil, about

 

Pick over and wash urad dal. Soak in 2 cups water for 8 hours. Wash

rice and soak in 3 cups water for 8 hours. Drain dal; blend in food

processor or blender for 2 minutes, scraping down sides occasionally.

Add 2 tablespoons water and process another minute. Add another 2

tablespoons water and process again for one minute. Continue adding

water until you've reached 3/4 cup total, and mixture is light and

fluffy. Place in a bowl and set aside. Drain rice, blend in food

processor or blender, adding 3/4 of water 2 tablespoons at a time,

until mixture resembles fine grains of semolina. Combine rice mixture

with dal mixture. Cover and leave in a warm place to ferment, 16 to 20

hours. The fermented batter should be frothy. Add the salt and cumin

and stir to combine. Have all cooking paraphernalia ready and at hand.

You will need to have near your skillet, 1/4 to 1/2 cup of vegetable

oil in a cup or bowl with a small spoon, a larger spoon to spread the

batter, the bowl of batter with a 1/2 cup measuring scoop/cup, a metal

spatula for turning the pancakes, and a plate on which to place the

finished dosas after they are cooked. Pour 1 teaspoon of oil into the

skillet and tilt to distribute evenly. Heat the skillet over

medium-low until oil is hot. Pour 1/2 cup of the mixture onto the

center of the hot skillet. Use the large spoon to spread the batter in

a spiral motion, until the pancake is about 6 to 7 inches in diameter.

Turn pancake after 2 minutes and cook another 2 minutes on the other

side, until lightly browned. Remove pancake to plate and repeat with

remaining batter, adding only enough additional oil to the skillet as

needed to keep surface evenly greased. I found that about 1/2 to 3/4

teaspoon for each pancake was plenty. Serve with relishes, pickles,

chutney, or cooked vegetables. Yields 8.