Dosa
Chennai — Mother recipe · ar de en es fr it ja pt ru zh
A light and crispy pancake originating from South India, perfect for breakfast or a snack.
📷 Prakrutim — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 2 cups of raw rice flour
- 1/4 cup of split green gram (urad dal) powder
- Enough filtered water to achieve a thin batter consistency
- Salt to taste
- Vegetable oil or ghee for frying
Method
- In a large bowl, mix the rice flour and split green gram powder with filtered water until you achieve a thin batter. Let it ferment for at least 8 hours or overnight.
- Once the batter is well risen, add a pinch of salt and stir thoroughly.
- Heat an ungreased non-stick skillet over medium-low heat and grease it lightly with oil or ghee. Pour about 1/4 cup of the batter in the center of the pan and spread it evenly to form a thin layer of dosa.
- Cook the dosa until golden brown spots appear on both sides, flipping carefully after about 1-2 minutes.
- Serve immediately with green or red chutney and sambar.
The story
Dosa is a popular dish in many parts of South India, with roots tracing back at least five centuries. It is particularly beloved in the city of Chennai and surrounding regions for its lightness and versatility.
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