Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation. They can be served plain or stuffed, rolled or folded, and with any number of chutneys. This recipe uses a 3:1 ratio of rice to lentils, but you can adjust the ratio to your taste, increasing the amount of rice for a crispier dosa or using more lentils for one that’s supple and soft.
For a nontraditional take on this classic dish, mix and match grains and pulses, omitting the fenugreek to allow the flavor of the other grains to shine. Rye and chickpea make a hearty crepe for a spin on a pastrami wrap, while a mix of semolina and fava begs for Italian fillings. This recipe can easily be multiplied to suit your needs.
The fermented batter will keep in the refrigerator for 10 days or frozen for up to three months.
Published at Wed, 02 May 2018 10:25:53 +0000