Dosa Delight

About this recipe

Discover the joy of making perfectly crispy and savory South Indian dosas with our updated recipe. Fermented to perfection, these rice and lentil crêpes are a delight to cook and even better to eat. Serve them with a variety of chutneys and sambar for a complete meal.

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 1/2 teaspoon fenugreek seeds
• Water, as needed
• Salt, to taste
• Oil, for cooking

Directions

1. 1

   Rinse and soak the rice, urad dal, and fenugreek seeds together in water for 6-8 hours.

2. 2

   Drain and grind the soaked mixture into a smooth batter, adding cold water as needed.

3. 3

   Stir in salt and let the batter ferment overnight in a warm place.

4. 4

   Heat a non-stick pan over medium heat and pour a ladleful of batter, spreading it in a circular motion to create a thin crêpe.

5. 5

   Drizzle oil around the edges and cook until the dosa turns golden brown.

6. 6

   Flip and cook briefly on the other side for extra crispness, then serve immediately with coconut chutney and sambar.