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Here are 3 easy Dosa recipes — Plain dosa, Quesadilla dosa, Turkey & Cheese Dosa, and PB&J
Ingredients
Makes 14 9-inch dosas
For the dosa:
- 2 cups (400 grams) medium or long-grain white rice, preferably parboiled (if you can find dosa rice, that’s even better)
- ⅔ cup (135 grams) urad dal (split & husked black gram—you may need to go to an Indian grocery for this)
- ½ teaspoon whole fenugreek
- 1 teaspoon kosher salt, preferably Diamond Crystal kosher
- ghee
For the fillings:
- Quesadilla: sliced or grated muenster cheese, hot sauce
- Wrap: mustard, sliced turkey, sliced cheddar cheese, sliced tomato, & arugula
- Wrap: peanut butter & jelly
Special equipment:
- High-speed blender* (if you don’t have a high-speed blender, you’ll have to soak and blend the rice and lentils separately)
- Well-seasoned 10.5-inch cast iron griddle pan
- Cheesecloth
- Metal, flat-bottomed, ¼ cup measure
- Sheet tray with wire rack
Note: Blending the batter with the reserved soaking liquid is vital for a good fermentation
Cooking Directions
Making the dosa batter:
1. Combine the rice and dal in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it. Add fenugreek and cover with a couple inches of cool tap water and set aside to soak for at least 8 hours and up to overnight.
2. Drain and reserve the soaking water. Transfer the soaked rice, lentils, and fenugreek to the canister of a high-speed blender*. Add just enough reserved soaking water to blend the grains into a smooth puree. (If you add too much water at once, the mixture will remain gritty.) Blend in the salt and more reserved soaking water as needed to make the batter the consistency of buttermilk.
3. Pour the batter into a large enough container (or divide between multiple smaller containers) that leaves enough room for it to double in size. Cover with cheesecloth and place in a warm area to ferment until doubled in size; this can take anywhere from 12 to 48 hours.
4. Once doubled in size, stir the batter to release the gasses. You can cook the batter right away or store in the fridge for up to 1 week or in the freezer for three months. Bring to room temperature before cooking.
Cooking the dosa:
1. Preheat a 10.5-inch cast iron griddle over medium heat. Using a 1/4-cup measure, pour batter onto the center of the griddle. Using the bottom of the measuring cup, spread batter, using circular motions, until it thinly covers the entire griddle bottom.
2. Cook until the surface of the dosa is just set, about 1 minute. Brush or drizzle with 2 teaspoons melted ghee. Continue cooking until the bottom of the dosa is golden brown and the edges are crisp, about 4 minutes longer. Transfer to a wire rack set into a sheet tray (so they don’t get soggy). Repeat with remaining batter until all dosa are cooked.
To serve:
1. For the quesadilla: Add cheese to half the dosa and fold to cover. Cook on the griddle pan with ghee until melted. Serve with hot sauce.
2. For the turkey wrap: Spread mustard onto dosa. Layer on turkey, cheese, tomato, and arugula, Roll up and serve.
3. For the pb&j: Spread peanut butter on one half of the dosa and jelly on the opposite half. Fold in half and in half again (like a crepe).
