A southern Indian breakfast favorite, these tangy pancakes are often served with Fresh Coconut Chutney and Tomato Chutney, with a spicy dal soup on the side. They can also be stuffed with spiced potatoes to make Masala Dosai.
Ingredients
- 1½ cups (300 g) uncooked long-grain rice
- ½ cup (220 g) white lentils (urad dal)
- ½ teaspoon salt
- ½ onion, halved
- 1½ tablespoons oil
How to Make It
- Place the rice and lentils into separate bowls, cover with water and soak overnight. Grind them separately in a blender or food processor, adding a little water if necessary to obtain a smooth consistency.
- Mix the ground rice and lentils together and leave at room temperature overnight to ferment. The batter can now be refrigerated for up to 24 hours until required. Stir the batter, adding salt and sufficient water to achieve the consistency of a very thick cream.
- Heat a nonstick skillet or griddle and rub with half an onion. Grease lightly with a little of the oil and pour in a ladle (¼ cup/60 ml) of batter, smearing it quickly with the back of the ladle to form a thin pancake that is 5 to 6 in (12 to 15 cm) in diameter. Cook for 2 to 3 minutes until the bottom is golden brown and the top starts to set. Turn over and cook on the other side, then serve hot.
