Dosas For Dummies!

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We love the crispy Indian Dosa and we want to have a go at a proper, full-monty fermentation – no tinkering around the edges for us, we want the real thing. These are also vegan and gluten free!

Fermentation takes time – we start our fermentation the day before we want to eat dosas. I started this at lunch time day 1, to eat for dinner day 2. The preparation is easy.

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Dosas are usually eaten for breakfast in India but Westerners like them for dinner

 

The Dosa Batter

1 cup (180g) basmati rice

¼ cup (45g) urad dal (black split lentils)

Rinse basmati rice in a sieve. Put in a bowl and cover with 2 cups (280ml) cold water. Rinse the lentils and put in a cup and cover with cold water to 1cm over the lentils. Leave both to soak for several hours. Drain the rice. Place in a blender with ½ cup (120ml) water and blend to a smooth paste (about 4 minutes). Drain and rinse the lentils and add to the blender. Blend together for a further two minutes. Pour contents of blender into a bowl. Add ½ cup (120ml) water to blender, swill around and add to bowl. Cover with a tea cloth and leave until the next day. (Any left over batter can be stored in the fridge for a few days.)

Topping For Dosa

400g sweet potato – cut into small cubes, boiled and drainedIMG_6338

2 tablespoons canola oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

1 large onion, chopped

1 green capsicum/pepper, de-seeded and chopped

2 cloves garlic – crushedIMG_6337

1 thumb tip size piece ginger, peeled and grated

½ teaspoon garam masala

¼ teaspoon dry chili flakes

1 tablespoon lemon juice

½ teaspoon salt

 

This can be made ahead and re-heated when required. In a large wok or frying pan, heat canola oil and when hot, add cumin and mustard seeds. When seeds pop, after a minute or two, add onion and capsicum. Fry for a few minutes until onion starts to soften. Add crushed garlic and ginger, chili and garam masala. Fry for a few minutes more. Add sweet potato and salt, mix well and cook for a further 5 minutes on a low heat.

 

Prepare Dosas

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Add ¼ teaspoon salt to dosa batter and stir. Heat a non stick frying pan with one teaspoon canola oil. Use a ladle or ¼ cup measure, pour batter into centre of pan and spread with a swirling action. As the dosa starts to cook and edges brown, ease away from the pan with spatula. I flipped mine – the real deal dosa cooks very hot on one side and filling is loaded while the dosa cooks. Mine’s a wimps dosa but it cooked well, had a fresh, crisp texture and tasted great. These are best eaten fresh. If you can keep frying dosa batter and keep adding filling, people will love your meal. A little coconut chutney or extra veggie curry is wonderful with this. A little plain yoghurt worked for me.

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