Description
South India's representative staple baking a paste of soaked rice and Urad Dal (black lentils), fermented overnight, ultra-thin and crispy on a giant griddle.
Restaurants serving Plain Dosa
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Urad Dal(Black lentils)
- Fenugreek seeds
- Salt
- Oil
Instructions
- Soak Indica rice, Urad Dal (3:
- ratio), and a little fenugreek seeds in water overnight.
- Blend with a little water into a smooth paste, add salt, leave at room temp overnight to ferment bubbling (*This fermentation creates the unique acidity).
- Oil a heated griddle, pour batter with ladle, spread thin in circles from center out using ladle bottom. When surface bakes crispy golden, fold in half (or roll into a cylinder) to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet fenugreek aroma and sour fermentation smell
Substitutes at Japanese supermarkets
Galette or rice flour crepe (no fermentation acidity but as shape sub)
Pairing
Coconut Chutney、Sambar
Trivia
[Hardcore] The absolute ace of South Indian breakfast. Batter fermentation and griddle temp adjustment are life; Dosa baked by skilled artisans is paper-thin, amazingly crispy and savory.
Eating tips & etiquette
[Unique Eating] Tear the crispy edges by hand, dip fully into Coconut Chutney or Sambar (lentil soup) to eat!
Allergen
Soy