Indian Dosa (Fermented Pancakes)

Ingredients

• 140 g Sticky rice (Short‑grain rice, ideal for a sticky texture)
• 140 g Basmati rice (Long‑grain rice, adds lightness)
• 70 g Urid dal (black lentils) (Husked lentils, essential for fermentation)
• 1 c. à café Fenugreek seeds (Optional, soak 4 h then blend, aids fermentation)
• 0.5 c. à café Active dry yeast (Can be replaced by soaked fenugreek seeds)
• 1 c. à café Salt (Adjust to taste)
• 2 c. à soupe Vegetable oil (e.g., sunflower oil) (For cooking, a drizzle is enough)
• Environ 300 ml Water (Add gradually to achieve a smooth batter)

Instructions

1. Rinsing and soaking the rice

   Rinse the sticky rice and basmati rice thoroughly under cold water. Place them in two separate bowls and cover with cold water. Soak for 4 hours (or overnight).

   Time: PT4H

2. Rinsing and soaking the lentils

   Rinse the urid dal, place in a bowl and cover with water. Soak for 4 hours, ideally at the same time as the rice.

   Time: PT4H

3. Draining

   After soaking, drain the rice and lentils separately, gently pressing to remove excess water.

   Time: PT10M

4. Grinding the rice

   Place the sticky rice and basmati rice in the blender, add a little soaking water and blend until you obtain a smooth, slightly granular batter.

   Time: PT5M

5. Grinding the lentils

   Blend the soaked urid dal the same way until you obtain a smooth batter.

   Time: PT5M

6. Combining the two batters

   Transfer both batters into a large mixing bowl. Incorporate the yeast (or pre‑blended fenugreek seeds) and mix by hand or with a wooden spoon until homogeneous.

   Time: PT5M

7. Adding the salt

   Add the salt, mix again for 2 minutes to distribute evenly.

   Time: PT2M

8. Fermentation

   Cover the bowl with a clean kitchen towel or plastic lid. Let ferment at room temperature (25‑30°C) for 8 to 12 hours, or until the batter has doubled in volume and emits a mild sour aroma.

   Time: PT8H

   Temperature: 25-30°C

9. Adjusting the consistency

   Just before cooking, add cold water gradually (about 150‑200 ml) while stirring until you obtain a fluid batter, similar to pancake batter.

   Time: PT5M

10. Cooking the dosas

    Heat a non‑stick pan over medium‑high heat (≈200°C). Pour a small ladle of batter into the center, spreading quickly in circular motions from the center to the edges. Lightly drizzle the edges with a little oil. Cook 2‑3 minutes until the edges lift, then flip (optional) or serve as is.

    Time: PT15M

    Temperature: 200°C

11. Serving

    Fold each dosa into a triangle or roll, top with chutney, sambar, or a filling of your choice, and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sticky rice: Sushi rice
• Instead of Basmati rice: Long grain rice
• Instead of Urid dal (black lentils): Red lentils (different texture)
• Instead of Fenugreek seeds: Nutritional yeast (for fermenting effect)
• Instead of Active dry yeast: Brewer's yeast
• Instead of Vegetable oil (e.g., sunflower oil): Canola oil, Ghee

Equipment Needed

• Large soaking bowl
• Blender or immersion blender
• Mixing bowl
• Non‑stick pan (crepe pan)
• Silicone spatula
• Ladle or small spoon
• Clean kitchen towel or plastic lid
• Kitchen scale
• Absorbent paper (optional)

Critical Steps — Do Not Skip

• Rinsing and soaking the rice
• Rinsing and soaking the lentils
• Combining the two batters with the yeast
• Fermentation
• Cooking the dosas

Chef Tips from the Video

• Using a metal bowl for fermentation speeds up the process thanks to better thermal conduction.
• For extra flavor, add a pinch of ground cumin to the batter before fermentation.

Troubleshooting

Storage

Refrigerator: Store the fermented batter in an airtight container for 3‑4 days in the refrigerator.

Freezer: Not recommended; the texture deteriorates after thawing.

Room temperature: Cooked dosas keep for 1 day at room temperature in a covered container.

Make-Ahead Tips

• The fermented batter can be prepared the day before and stored in the refrigerator for up to 48 hours.
• Before each cooking, adjust the consistency with a little cold water.