Fermented Rice and Urad Dal Dosa
Ingredients
- 3 cups jasmine or basmati rice
- 1 cup urad dal (whole or skinned)
- 1 teaspoon salt
Preparation
Mix the rice and urad dal in a non-metal bowl with enough water to cover by 3 inches, cover, and set on the counter to ferment for at least 24 hours.
Drain the mixture and blend with 2.5 cups of water until smooth, adding 1 teaspoon of salt.
Let the batter rest for 10 minutes before cooking.
Pour about 1/4 cup of batter per dosa onto a hot pan, spread thin, and cook until the top is no longer raw, about 5 minutes.
Flip the dosa and cook for an additional 30 seconds, then serve.
Tips
Skinned urad dal blends better than whole, but both can be used.
Some recipes suggest two fermentation periods, but one is sufficient for good results.
Use a dosa pan, cast iron skillet, or non-stick pan for cooking.
Rub half an onion on the pan between cooking dosas for better non-stick properties.
