And then we ate.

Homemade Dosas

Ingredients:
- 1 c. hulled/split black gram ( white urad dal)
- 3 c. long-grain basmati rice 

- 1 tsp. fenugreek seeds

- ghee
- salt to taste

Preparation:
1. Rinse rice and dal thoroughly. Soak separately in water for about four to fie hours or overnight. Rinse and soak fenugreek seed separately or with urad dal as well.

2. Grind dal and fenugreek together, and rice separately for at least 15- 20 minutes until it becomes a fine paste. Add minimum amount of water. Grinding is key to excellent dosa batter. Grind rice and dal separately first and then grind both together for another 5 minutes. Make sure to give the food processor short brakes so that it does not over heat.

3. Set aside overnight (minimum six hours) for fermentation. Add salt to batter and mix well.

4. On a hot griddle or in a flat non stick frying pan or griddle, pour a ladle full of the batter onto the center of the pan. Spread, moving quickly from the inside out in a circular motion, making it into a thin crepe.

5. Drizzle a little ghee on the dosa and lower the heat. Add filling (potatoes, veggies, beans, cheese) soon after spreading the batter onto the pan and oiling the dosa surface. Let it cook for two to three minutes before folding dosa in quarters.

6. When it turns golden brown, take off the pan and serve hot.

FIND IT →
Nalini Mehta's Route to India cooking classes in San Francisco and culinary tours in Kerala, India

This story was reprinted with permission. The original appears on takeyourbigtrip.com.

November 23, 2011