Dosas are very thin pancakes made with rice and mung beans (also known as Indian beans or vineyard mungo). This Indian food has the appearance of a very thin and crunchy crepe with a flavor very similar to sourdough bread. It can be small in size, for individual portions, or it can be prepared in larger shapes for diners to share. Dosas are a good source of protein and are not difficult to cook.
Ingrediants
- 400 g of washed rice (200 g of medium grain rice and 200 g of parboiled rice are recommended)
- 50 g of rinsed mung beans
- 2 g fenugreek seeds (5-7 seeds)
- Filtered water
- 1 teaspoon of salt
Steps
Part 1 of 4: Prepare the Batter
Step 1. Soak the rice
After washing it, put it in a large bowl and cover it with water. In theory there should be 5 cm of water above the surface of the rice to ensure maximum absorption. Let it rest for 6 hours.
Step 2. Soak the mung beans and fenugreek
After rinsing the beans, transfer them to a large container along with the fenugreek seeds and cover them with water. Also in this case, there should be 5 cm of water above the level of the beans to ensure maximum absorption. Let it rest for 6 hours.
Step 3. Grind the fenugreek and beans
You should use a grain grinder to get a good result; however, you can also rely on a regular food processor or blender. Gradually add the beans (a handful at a time) inside the appliance.
- If you feel that the mixture is dry, add a little soaking liquid.
- Ground beans should reach a creamy, frothy consistency.
- The process takes about 15 minutes.
- When done, transfer them to a large bowl.
Step 4. Grind the rice
There is no need to wash the food processor or grinder before proceeding to this step. Add all the rice and 250 ml of soaking water to the appliance and work it for at least 20 minutes or until you get a smooth but grainy mixture.
Step 5. Combine the bean puree with the rice puree
Transfer the ground rice from the blender to the bowl with the beans, season with salt and mix everything with clean hands! Cover the container with a tea towel or lightly set lid (it doesn't have to be airtight).
Check that the closure is not airtight. During the fermentation process it is necessary to let the air expand
Step 6. Let the batter ferment
The mixture must rest in a warm place for 8-10 hours.
- The ideal fermentation temperature is 26 ° C-32 ° C.
- Leave the container with the mixture on the kitchen counter or in another warm room if you live in a temperate climate.
- If you don't have a place with the right temperature, place the bowl in the oven at home with only the light on. The bulb produces enough heat to allow the fermentation process without cooking the batter.
Step 7. Check the compound
After 8-10 hours, after fermentation, check that the mixture has a foamy appearance; also it should have doubled the volume. If not, you will have to wait a little longer. If you have the impression that the dough is too thick to pour, add some water.
Step 8. Place the batter in the refrigerator until it's time to cook it
Theoretically you should prepare the dosa as soon as the fermentation is finished but, if you don't have time, you can put the mixture in the fridge.
Part 2 of 4: Preparing to Cook
Step 1. Bring the batter to room temperature
If you have placed it in the refrigerator, you must leave it on the kitchen counter for at least an hour. Dosas are best cooked if the batter is not cold.
Step 2. Heat the cooking surface
Leave it on the stove for at least 10 minutes; you should use a non-stick pan, a cast iron griddle or a flat tawa utensil.
Step 3. Treat the cooking surface
For this purpose, know that the best technique is to pour a few drops of oil on the plate and rub it with an onion. You will need to adjust the amount of oil based on the type of soleplate you use, but a drop or two should be enough.
Step 4. Decide on the size of the doses
These will, in part, be limited by the size of the cooking surface. Dosas can be small, single portions or large, "family" sizes. If you have decided to cook dosas to share, double the amount of batter you would use for a single serving.
Part 3 of 4: Cook the Dosa
Step 1. Sprinkle the batter
With the help of a ladle, collect about 60 ml of batter and pour it on the cooking surface. With the base of the ladle distribute the dough with spiral movements from the center outwards until it reaches the edges of the pan / tawa. You don't have to put too much pressure on the ladle.
Step 2. Wait for the batter to cook
Leave it on the stove until the base of the crepe turns golden (the intensity of the color depends on your personal preferences) and the top becomes firm. You will see bubbles form and then burst on the surface, thus leaving small holes.
Step 3. If you wish, turn the dosa over
This step is optional because the batter is so thin that the top side also cooks from the heat transmitted by the plate. However, if you love extra-crunchy dosas, you can flip and cook them for another 40 seconds.
Step 4. Lift the dosa off the cooking surface
Help yourself with a spatula (make sure it doesn't damage the plate material) and remove it from the heat. Be very careful not to break it but only for aesthetic reasons, in reality the dosa is very good even when broken.
Step 5. Fold it while it is still warm
Dosa are served folded in half or rolled up. This should be done immediately to avoid breaking the cooked batter.
Step 6. Repeat the process
Continue with the steps above until you are done with the batter. You should serve each freshly made dose. If you prefer to wait until all are cooked, place the ready-made ones on a plate or tray inside the hot oven, covered with a damp cloth to prevent them from drying out.
Part 4 of 4: Serve the Dosa
Step 1. Pair them with a wide range of chutneys
Traditionally dosa are served with coconut chutney and sambar. Chutneys with tomato and coriander are valid alternatives; usually at least two sauces are served.
Step 2. Try other kinds of dips
Although this is an Indian dish, dosa doesn't have to be served with a chutney. You can combine it with hummus, a spinach sauce or even guacamole for an Indo-Mexican dish!
Step 3. Serve the dosa hot and freshly cooked
These delicate crêpes are great right off the plate, so try to calculate the times well, so as to bring them to the table as soon as they are cooked.
Step 4. Freeze leftovers if needed
Although dosas are best eaten fresh, you can try to freeze them if you have a lot of leftovers and don't mind throwing them away. You can heat them in a pan. Try to put them in the freezer flat, without folding them.
Remember that the texture may be affected by the freezing and thawing process
Advice
- Dosa can be stuffed, you can use mashed potatoes with mustard seeds and fried onions as a filling; at the end serve them with a coconut chutney.
- Use high quality rice for a better product; try a blend of masoori and idli rice.
