Dosa is a popular South Indian dish made from fermented rice and lentils.
Ingredients:
1 cup parboiled rice
1/2 cup urad dal (black lentils)
Salt, to taste
Instructions:
Wash the rice and lentils separately and soak them in water for at least 4 hours or overnight.
Drain the water from the rice and lentils and grind them separately into a fine paste. Mix them together in a large bowl and add salt to taste. Cover the bowl with a lid and let it ferment for 8-12 hours or until the batter has doubled in size.
Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of batter onto the skillet and spread it evenly with the back of a ladle to form a thin, circular crepe.
Drizzle some oil around the edges of the dosa and cook until the bottom is golden brown and crispy.
Carefully flip the dosa over with a spatula and cook the other side until golden brown.
Once the dosa is cooked, remove it from the skillet and serve it immediately with chutney or sambar.
Note:
Instead of fermentation you can also use readymade dosa batter which you can buy from Indian grocery stores or online. You can also add some finely chopped onions, coriander and/or cooked potatoes to the batter before making the dosa for added flavor and texture.
