I feel like I cannot capture the history, culture and tradition revolving around Dosas in just one blog post. They come in endless varieties and I can post hundreds of recipes on this blog on just that.
Dosas are traditionally made of Rice and Black gram. That being said, culinary-minded modern day housewives continue to create many untraditional but tasty versions with Oats, Millet, Quinoa and more. Typically seen on most South-Indian breakfast tables, Dosas are equally popular at wayside tea stalls. Dosa batter was and is ever present in my mom’s refrigerator. Buttery Dosas with a fried egg or coconut chutney was a common breakfast food when I was growing up.
I would say that spreading a Dosa into a super thin crispy crepe is an art but getting it properly fermented is a necessity. Make sure your kitchen is warm enough for our little bacteria friends to grow happily and breakdown the grains and lentils into beneficiary nutrients and produce complex Dosa-like flavours. Canada being Canada, fermenting the batter can prove to be a challenge in the winter, which is almost all the time! To tackle this problem I preheat my oven to its lowest temperature and place my bowl of batter inside only after checking it is not hot. How do you know what the right temperature is? The optimum temperature for bacterial growth is between 25-35 degrees Celcius. Some people even use blankets to cover and keep warm their batter.
Do you see those little holes on my Dosa? That happens when tiny air bubbles produced by gut-friendly bacteria burst during cooking. So, essentially air bubbles, besides the batter almost doubling in size, is the sign you should be looking for after fermentation.
Like I said earlier, learning how to spread a Dosa into a perfect crisp sheet demands time. It took me years! So, feel free to ladle them onto a pan just like how you would do to make pancakes. Typically, you don’t flip them and you know when they are done when tiny craters start to appear, the batter is no longer sticky and the bottom side is golden in colour.
Dosas — make them thin or thick, with or without a filling or toppings, I promise you they will taste out this world! If you ever visit the southern side of India you know what to try for breakfast 🙂 I will be posting a Coconut Peanut Chutney and Sambar (spicy lentil and vegetable curry, traditionally served with Dosa) recipes soon to go with these Gluten-free savory Indian crepes. Stay tuned!
Rice and Black Gram Savory Indian Crepes – Dosa
|Prep time||12 hours|
|Cook time||2 minutes|
|Total time||12 hours, 2 minutes|
|Dietary||Gluten Free, Vegan|
|Misc||Child Friendly, Serve Hot|
- 3 cups Basmati Rice
- 1 cup Black Gram
- 2 tablespoons Fenugreek Seeds
- 4 tablespoons Cooked Rice
- 1/2 cup Water
- 1/2 teaspoon Sea Salt
|Soak the rice, grams and fenugreek in water for 4 hours. Make sure the grains are fully covered in water.|
|Drain water and blend along with the cooked rice and 1/2 cup water until you get a smooth paste. The batter should neither be creamy smooth nor coarse.|
|Leave it to ferment in a warm area at a temperature between 25 to 35 degrees Celcius. You know your batter has fermented when it rises to almost double the amount and has tiny bubbles.|
|Heat a flat-bottomed pan on high. To check if the pan is hot enough sprinkle some water on it. If the droplets start to dance around and evaporate quickly, you are good to go after reducing the heat to medium. Too much heat can make your dosas stick to the pan.|
|Using a ladle, spread/pour your batter on the pan and sprinkle oil on the edges of the dosa and a few on top. If your dosa is thin, you will not need to flip it. If you poured the batter like how you would to make pancakes, either flip to cook the other side after a minute or use a lid to cover and cook for about 2 mins or until the batter is no more wet or sticky.|