Dosa is an Indian flatbread constructed from simply fermented rice and lentils, water and salt. It is exceptionally crunchy, barely tangy, and completely scrumptious. It is normally eaten with a chutney, raita, or some spicy potatoes.
I made mine with uncooked quick grain white rice and uncooked black lentils (it is normally made with black gram, which isn’t that available within the retailers right here). I soaked rice to lentils utilizing a 3:1 ratio in a single day. The subsequent day, I blended the rice and lentils with as little water as potential to make a thick pancake-like batter.
I left this to ferment at about 18-20 levels room temp, so it took me a full 24 hours. I do know that this will go as shortly as 6 hours at larger temperatures. When the batter is effectively fermented, it’s bubbly and foamy.
As soon as it is prepared, add some salt and make the dosa over a low/medium warmth pan. Use a spoon or the underside of a measuring cup to unfold a ladle of batter outwards from the centre of the pan, as thinly as potential.
It is so, so, good. It truly is concentrated sourdough bread in a crunchy, crepe kind, besides it is gluten free and requires very primary substances.
A thick dosa batter will be steamed to kind idlis. I made a decision to attempt baking my dosa batter in a small tin to see if a pleasant gf bread crumb may very well be achieved. Certainly!
