This traditional South Indian dish is made with a rice and lentil batter that is fermented overnight. Fenugreek seeds and urad dal are used to attract natural airborne wild yeast that activates overnight, creating a delicious sourdough-like flavor.
Dosa is typically filled with curried potatoes and served with coconut chutney as well as a lentil-based soup called sambar. So whether your palate prefers a kick of spice or a mouthwatering cool sensation, the dosa is exceptionally versatile. Dosa is considered to be a comfort food for many Indians, and is often served for breakfast. Dosas can be tough to make the traditional way, but now the DosaMaker allows you to make a dosa with ease.
• 2 cups rice*
• 1/2 cup whole urad dal
• 3 tbsp flattened rice, also called poha
• 1 tsp fenugreek seeds
• 1 tsp salt
*You can use a variety of rices based on your preference. We prefer using 1 cup Ponni boiled rice along with 1 cup of long-grain rice
- Quickly wash rice, urad dal, and poha in water. Don't over wash otherwise the batter will not ferment.
- Put rice, urad dal, poha and fenugreek seeds in a medium bowl a cover with water. Set aside for 4-5 hours.
- Set aside 2 cups of soaking water, and drain the rest.
- Blend rice mixture with 2 cups of the soaking water and salt until it is completely smooth. Pour into a large bowl and place somewhere warm overnight.
- After approximately 8 hours (Exact time depends on temperature and humidity), add water and mix well. We suggest using 1/4 cup water, but you may want to use more/less depending on how thin/thick you prefer your dosa.
- Using the DosaMaker on temperature setting #2, pour 3 oz of dosa batter and close.
- Cook 1.5 minutes. Open DosaMaker and cook an additional 30-45 seconds depending on your desired level of crispness.