Ingredients:
120g (1 cup) sona masuri rice (or any similar medium-grained rice)
120g idli rice, parboiled
75g urad dhal (skinned black chickpeas [gram])
1/2 tsp fenugreek (methi) seeds
1 tsp salt
1 onion wedge
a little oil
Method:
Wash the rice and place in a bowl. Wash the urad dhal and place in another bowl with the fenugreek seeds. Cover the contents of both bowls with water so that the water comes 5cm above the level of the rice and dhal, respectively. Set aside to soak for about 6 hours, by which time the dhal should have swollen and the rice grains should be soft enough that you can easily break them between your fingers.
Wash a grinder and pour in 2 tbsp of the dhal soaking liquid. Using your hands, scoop out the soaked dhal and transfer to the grinder. Process a haldful at a time, until the dhal purée is fluffy and silky smooth (this can take up to 15 minutes, depending on the type of grinder you have).
After each batch has been processed, scrape into a large (about 4l) bowl. Now add 200ml of the rice soaking liquid to the grinder and add the rice. Grind the rice to a smooth, but slightly gritty batter (about 20 minutes' processing).
Scrape the rice batter into the bowl with the dhal batter and stir to combine. Season with the salt and stir gently with your hands to combine. Cover the bowl loosely with a clean tea towel and place in a warm spot (an airing cupboard is ideal) to ferment. Fermentation works best at around 32°C (90°F). In warm climates, you can set the bowl aside in the kitchen over night. In colder climates fermentation can take up to 18 hours (you can, if you wish place the batter in a gas stove with just the pilot light on).
By the end of fermentation, but batter should have doubled in volume. At the end of this time test the batter. For Dosas, you need a batter that is of pouring consistency, add water as needed.
Place a non-stick pan (about 22cm [9 in] diameter) over high heat. Add a drop of oil, stick the onion wedge on a fork and use to spread the oil over the entire pan. Pour a ladleful (about 60ml [1/4 cup]) of the dosa batter into the pan and very lightly use the base of the ladle to swirl the batter over the pan, using concentric circles. When the batter is fully spread over the pan, drizzle a few drops of vegetable oil over the surface of the dosa.
Wash the rice and place in a bowl. Wash the urad dhal and place in another bowl with the fenugreek seeds. Cover the contents of both bowls with water so that the water comes 5cm above the level of the rice and dhal, respectively. Set aside to soak for about 6 hours, by which time the dhal should have swollen and the rice grains should be soft enough that you can easily break them between your fingers.
Wash a grinder and pour in 2 tbsp of the dhal soaking liquid. Using your hands, scoop out the soaked dhal and transfer to the grinder. Process a haldful at a time, until the dhal purée is fluffy and silky smooth (this can take up to 15 minutes, depending on the type of grinder you have).
After each batch has been processed, scrape into a large (about 4l) bowl. Now add 200ml of the rice soaking liquid to the grinder and add the rice. Grind the rice to a smooth, but slightly gritty batter (about 20 minutes' processing).
Scrape the rice batter into the bowl with the dhal batter and stir to combine. Season with the salt and stir gently with your hands to combine. Cover the bowl loosely with a clean tea towel and place in a warm spot (an airing cupboard is ideal) to ferment. Fermentation works best at around 32°C (90°F). In warm climates, you can set the bowl aside in the kitchen over night. In colder climates fermentation can take up to 18 hours (you can, if you wish place the batter in a gas stove with just the pilot light on).
By the end of fermentation, but batter should have doubled in volume. At the end of this time test the batter. For Dosas, you need a batter that is of pouring consistency, add water as needed.
Place a non-stick pan (about 22cm [9 in] diameter) over high heat. Add a drop of oil, stick the onion wedge on a fork and use to spread the oil over the entire pan. Pour a ladleful (about 60ml [1/4 cup]) of the dosa batter into the pan and very lightly use the base of the ladle to swirl the batter over the pan, using concentric circles. When the batter is fully spread over the pan, drizzle a few drops of vegetable oil over the surface of the dosa.
Cook over medium-high heat for a few minutes, or until the base of the dhosa is cooked and a light golden brown in colour. Now either fold the dosa over in half or roll it into a scroll (if you like your dosas crispy, carefully flip over and cook on the other side).
Serve with sambar and tomato chutney. Alternatively you can stuff with potato masala or bhajia (fried vegetables).
Cook over medium-high heat for a few minutes, or until the base of the dhosa is cooked and a light golden brown in colour. Now either fold the dosa over in half or roll it into a scroll (if you like your dosas crispy, carefully flip over and cook on the other side).
Serve with sambar and tomato chutney. Alternatively you can stuff with potato masala or bhajia (fried vegetables).
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