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Author Notes: Ever since I went to Southern India a couple of years ago, I’ve been a dosa fanatic. In India they only eat them for breakfast but I love them all day long. Here’s a recipe for the dosa with a simple tomato chutney, one of the best ways there is to start the day. —Gail Monaghan
- 2 cups long grain white or brown rice
- 1/4 cup urad dal
- 1 teaspoon fenugreek seeds
- 1/2 cup cooked short grain rice or a risotto rice such as Arborio, Carnaroli, or Vialone Nano
- 1 teaspoon salt
- flavorless vegetable oil such as canola
- Soak the raw rice, urad dal and fenugreek in warm water for at least six hours.
- Drain and place the mixture in a blender with about 2 cups warm water. Grind on high speed until you have a very smooth fine batter, gradually adding the cooked rice.
- Let the batter ferment at room temperature—stirring occasionally-- for at least twelve hours or until it is somewhat bubbly and frothy. The batter should not be left out of the refrigerator for more than 24 hours.
- Add salt and add water till the consistency is just a bit thicker than heavy cream.
- Heat a lightly greased griddle to very hot. Ladle about 1/3 cup batter (more or less if you want to vary the size of the dosa) and immediately spread the batter with the bottom of the ladle concentrically from center until as thin as possible.
- Cook over medium-high heat about 2 minutes till bubbles form and the underside of the dosa is golden. Turn and optionally sprinkle with ghee for crisper browner pancake. OR don’t turn at all for a softer pancake.
- Fold into desired shapes and serve hot with chutney and sambhar.
Fresh Tomato Chutney
- 1/4 cup flavorless vegetable oil such as canola
- 3 tablespoons mustard seeds
- 1/3 cup Bengal gram dal
- 2 tablespoons urad dal
- 1 cup chopped onion
- 25 fresh curry leaves or more to taste (or substitute dried curry leaves soaked in warm water for 10-15 minutes and then drained)
- 3 tablespoons finely minced green chili (seeds removed)
- 3 tablespoons minced fresh ginger
- 6 cups finely chopped tomatoes
- Heat the oil in a large skillet over medium heat. Add the mustard seeds and cook until the begin to pop. Add the two dals and then the onion, curry leaves, green chili and ginger. Cook for about five minutes or until the onions are translucent and beginning to color.
- Add half the chopped tomatoes and cook for five minutes, stirring frequently. Add the remaining tomatoes and cook briefly until heated through. Note: Add cooked potatoes or cooked cauliflower or another vegetable instead of the tomato or in addition to the tomato.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe