Indian cuisine · Breakfast & Eggs

Set Dosa

Thick, spongy-soft rice pancakes from Karnataka, served stacked in threes with chutney.

Ingredients · for 4 servings

• 300 g round-grain rice
• 100 g urad dal (skinned black lentils)
• 2 tbsp rice flakes (poha, thick variety)
• 1 tsp fenugreek seeds
• 1/2 tsp baking soda
• 1 tsp sugar
• 4 tbsp coconut oil
• Salt

Instructions

1. Wash the rice and fenugreek seeds together and the urad dal separately, and soak both in cold water for 5 hours; soak the poha only 10 min before blending.
2. Blend the urad dal with a little water until very fine and foamy, then process the rice and poha with about 200 ml water into a slightly grainy paste, and mix both thoroughly.
3. Stir the batter with 1.5 tsp salt and the sugar, let it rise covered in a warm place for 8–10 hours until it has visibly risen and shows bubbles.
4. Stir the fermented batter just once briefly – don't beat it, or the air escapes – and bring it to the consistency of a thick pancake batter with water; fold in the baking soda.
5. Grease a nonstick pan lightly with coconut oil over medium heat, pour a ladle of batter into a 12 cm circle without spreading it, and cook covered for 3 min until the surface is riddled with holes and looks matte.
6. Flip the dosa only briefly, finish cooking for 30 sec, and serve hot stacked in threes with coconut chutney and sagu.