A light and crispy southern Indian crepe filled with aloo masala (a mildly spiced potato filling) – great for breakfast or dinner. Delicious served with sambar (Indian soup), salad, and/or your choice of chutney.
soaking (5 hours) and fermentation (10 hours) 15 hourshrs
Course Breakfast, Main Course
Cuisine Indian, Vegan
Servings 16large dosa
Equipment
Instant Pot (or crock pot/slow cooker with "keep warm" setting)
high speed blender
Ingredients
1½cupsricerinsed and soaked* (I use jasmine)
1cupurad dalsoaked** (skinless black gram dal)
2Tbspchana dalsoaked**
1tspfenugreek or methi seedssoaked**
½cuppoha(flattened rice)
¼teaspoonsaltoptional
1½cupswaterfor dal
¾cupwaterfor rice
1tspavocado oildivided (optional – use only if needed)
Aloo Masalaspiced potato filling
Instructions
Dosa Batter Instructions
* Rinse the rice until the water runs clear, then soak in water for at least 5 hours.
** Rinse the chana dal, urad dal, and fenugreek seeds, then soak together in water for at least 5 hours.
When you’re ready to make the dosa batter, soak the poha (flattened rice) in ¼ cup water for 15-20 minutes. Set aside.
Meanwhile, drain the soaked dal and fenugreek. Transfer to a high-speed blender with 1½ cups water, soaked poha, and salt (if using). Blend on high speed until very smooth. Pour into the liner of your Instant Pot (or slow cooker).
Next, drain the soaked rice. Transfer to a high-speed blender with ¾ cup water. Blend on high speed until very smooth. Pour into your Instant Pot (or crock pot/slow cooker) with the dal batter. Stir the batter until well combined.
Place a clear lid on the Instant Pot (or crock pot/slow cooker) so that you can visually monitor the fermentation process.
Start the Instant Pot using the “Yogurt” setting and set for 12 hours (or start the "keep warm" setting on your crock pot/slow cooker. Low may be too hot!!) Keep an eye on the batter, allowing it to ferment for 8-12 hours. When the batter appears frothy and bubbly, has a slight fermented smell, and increased in volume, it’s ready to test. If the batter doesn't begin to bubble, it may be too thick. Stir in 1/2-1 cup water to thin it out a little.
To test the fermented batter, fill a small bowl or glass with water. Dip a clean spoon into the fermented dosa batter and pour it directly into the water. If the batter floats, it is ready. If it sinks, allow the batter to ferment longer.
If not using immediately, transfer to a glass jar and store covered in the refrigerator.
Cooking Dosa Instructions
The dosa batter should be thin enough to pour evenly. The thinner your dosa batter, the thinner and crisper your dosa will be. I Start by pouring a portion of your dosa batter into a small bowl and slowly add water until you get the consistency thin
Heat a large non-stick skillet, dosa pan, or crepe maker over medium heat for at least five minutes.
Only if required, lightly wipe a tiny amount of avocado oil with a paper towel across the surface***. You’ll know your pan isn’t hot enough or if you’re using too much oil if you aren’t able to spread the batter evenly or it keeps coming off the pan. The batter should adhere to pan.
Pour a portion of batter into a jar or glass. Add a little water if needed to make a thin batter. It should pour smooth and evenly. Alternatively, you can use a ladle.
Pour or ladle about ½ cup of the dosa batter onto the center of the hot skillet.
Moving quickly, use the ladle to quickly spread the batter in large concentric circles, starting in the center and spreading outward to the edge. Alternatively, you can use a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. (The amount of batter you need is based on the size of the pan you are using - you’ll need less batter for a smaller pan and more for a larger pan.) If the dosa isn’t cooking, adjust the heat or reduce the amount of oil used. The batter should adhere to the pan.***
You’ll know the dosa is ready when the surface appears dry (3-4 minutes), the edges and bottom surface appear golden brown, and the edges begin to come off the pan.
Carefully transfer the dosa to a serving plate and fill with aloo masala (potato filling). You can fold it in half like an omelet, which is more traditional. Or you can roll it up the way it’s served in Indian restaurants. The choice is yours. I find it’s easier to roll the dosa up.
Serve the dosa filled with the aloo masala (potato filling), with a hot bowl of Sambar (Indian vegetable soup), coconut chutney, tamarind chutney, or mint chutney, if desired.
To make more dosa, use a paper towel or clean damp cloth to wipe any residue from the surface of the pan. Then pour the batter onto the surface and spread it quickly and evenly just like you did before. Sometimes the first dosa doesn’t come out well if your pan isn’t hot enough or seasoned well. It may not look pretty, but it still tastes good!
This dosa batter stores very well in the refrigerator for up to five days. The dosa do not stay crisp and should be made right before you want to eat them.
Notes
* Wash and soak the rice for at least for 5 hours, or overnight. (Drain before adding the water and blending)** Wash and soak the dal and fenugreek seeds together for at least for 5 hours, or overnight. (Drain before adding the water and blending)*** If you have a good non-stick skillet, it’s better to not use any oil at all. If the batter isn’t spreading evenly or coming off the pan as you are trying to spread it, reduce the amount of oil you are using and/or wipe the excess with a paper towel. When the dosa is ready to remove, it should come off the pan easily.Dosa is customarily served with Sambar, coconut chutney, coriander chutney, or tamarind chutney. My favorite pairing is tamarind chutney.