she Tried to Make Alcohol and Invented Dosa Instead 😱

Ingredients

• 2 cups Rice (short‑grain or medium‑grain, rinsed)
• 4 cups Water (for soaking and grinding; fresh)
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Oil (vegetable or canola oil, for cooking)

Instructions

1. Soak Rice

   Rinse the rice thoroughly, then place it in a large bowl and cover with water. Let it soak at room temperature for 8‑12 hours.

   Time: PT8H

   Temperature: 25°C

2. Grind Rice into Batter

   Drain the soaked rice and transfer it to a blender. Add fresh water (about 2‑3 cups) and blend until the mixture is smooth and pourable, similar to a thin pancake batter.

   Time: PT15M

3. Ferment Batter Overnight

   Pour the batter into a clean bowl, stir in the salt, cover with a kitchen cloth, and let it sit at a warm spot (25‑30°C) for 12‑14 hours until bubbles appear and the batter smells mildly sour.

   Time: PT12H

   Temperature: 25-30°C

4. Heat Skillet

   Place the skillet on medium‑high heat, add a few drops of oil, and spread it evenly. Heat until the surface is hot but not smoking.

   Time: PT5M

   Temperature: 180°C

5. Cook Fermented Flatbread

   Pour a ladleful of batter onto the skillet and quickly spread it in a thin circle (about 12‑15 cm diameter). Cook for 2‑3 minutes until the edges turn golden and the surface looks dry, then flip and cook the other side for 1‑2 minutes.

   Time: PT5M

   Temperature: 180°C

6. Serve

   Slide the cooked flatbread onto a plate. Serve hot with coconut chutney, yogurt, or any dip of your choice.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

4 g

Carbohydrates

40 g

Fat

1 g

Fiber

0.5 g