Crispy Dosa made with brown rice flour and urad dal. If you are looking for an alternative to white rice dosa, this recipe is for you. Dosa is a thin and crispy savory pancake made with rice and urad dal. It is a popular South Indian breakfast, which is enjoyed globally.
Ingredients
3 cups brown rice flour
1 cup whole urad dal
2 teaspoons chana dal
1 teaspoons methi seeds ( fenugreek seeds)
salt to taste (use non iodine salt)
about 5 cups of water ( 1 ½ cups to grind urad dal + 3 ½ cups to add with brown rice flour)
Oil as required while making the dosa
Method
Soaking & Grinding-
- Wash the urad dal, methi and chana dal and soak in plenty of water for 5 hours.
- Discard the soaked water and grind urad dal, methi, chana dal with 1 ¼ cup of cold water to a smooth paste.
- Transfer it to a bowl. Add ¼ cup of water to the jar to get rest of the batter out. Add rice flour, salt and enough water ( start with 3 cups and add another ½ cup as needed) to make a batter with a consistency similar to pan cake batter.
- Initially use a whisk to remove any lumps and later with clean hands mix the batter for 1 to 2 minutes.
Fermenting the dosa batter-
On counter top-
- If you live in warm place, leave the batter covered in the counter top. The batter will ferment with in 8 hours.
- If you live in cold place, in winter you need at least 12 to 14 hours for the batter to ferment. In summer it may take 8 to 10 hours to ferment.
In the oven –
- Place a the batter in the oven with the light on and ferment it over night. To avoid any spilling place a plate or large bowl under the pot.
Making the dosa-
- Heat a cast iron skillet, apply oil and smother it evenly. Splash some water and wipe it off with a paper towel.
- Stir the fermented batter and pour a ladle of the batter in the center of the skillet. Spread the batter into a thin circle. Drizzle a teaspoon of oil all around the dosa.
- Close the lid for 45 seconds. When you remove the lid you will see that the edges turning golden brow. Drizzle some ghee or oil and cook for another 20-30 seconds.
- If you have potato masala, add it now and fold the dosa.
- Remove the dosa and serve immediately with chutney and sambar. Repeat the process with the rest of the batter.