Hold on to your forks, because Padma's Aunt Bhanu's dosa recipe is a family gem. This south Indian recipe will give you a crispy, golden savory pancake with a tangy kick. Dosas aren’t just food: they’re a tradition. Top with your favourite chutney or sambar and dig in.
Ingredients:
600g white long grain rice
250 g urad or white gram lentils
1/4 tsp fenugreek (optional)
Salt to taste
55g canola or sesame oil (not toasted)
1. Soak the rice and lentils separately in water. Let them sit for at least 5 hours.
2. Blend the soaked rice and lentils together until smooth. If making idli batter, blend them separately. Add the fenugreek if desired.
3. Pour the batter into a deep pot, ensuring there's enough space for it to rise.
4. Cover and leave it in an off oven overnight. If it's cold, wrap the covered pot in a towel to keep it warm, aiding fermentation. Do not heat.
5. After at least 24 hours, check if the batter has fermented: look for tiny air bubbles on its surface.
6. Stir the batter well and add salt.
7. Heat a flat griddle or large frying pan on medium-high heat. Pour a ¼ cup of batter into the center and spread it thinly in concentric circles. Drizzle a little oil around the edges.
8. When air bubbles appear and the underside is golden, carefully flip the dosa with a spatula.
9. Heat for another minute, then serve hot with chutney or sambar.
10. The dosa batter can be stored in the fridge for up to a week.
