Start the day before. The fermenting alone is 8 hr, against 50 min of actual work.
Allergens in Plain Dosa: none of the ten listed below.
Ingredients
Quantities for 4.
- 300g parboiled or short-grain Rice
- 100g, skinned Urad Dal
- 1 tsp Fenugreek Seedshelps the ferment and the colour
- 2 tbsp Pohagives crispnessoptional
- 4 tbsp, for the griddle Neutral Oil
- to taste Salt
Cookware
tawa, blender, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The batter ferments for 8 to 12 hours in a warm place. That is the whole recipe; everything else is technique.
- Grind the urad dal separately and until genuinely fluffy. It is what makes the batter rise.
Method
- Rinse and soak the rice with the fenugreek, and the urad dal separately, for 5 hours.
- Grind the urad dal first with cold water to a light, fluffy paste, then the rice with the poha to a slightly grainy one.Cold water. Heat from the grinder kills the ferment before it starts.
- Combine the two by hand, add salt, and leave 8 to 12 hours in a warm place until risen and faintly sour.By hand. The warmth of your hands helps it along, which is not superstition.
- Stir the batter down and thin it with water to the consistency of pouring cream.
- Heat a tawa until a flick of water skitters. Rub with a halved onion dipped in oil.The onion seasons the surface and stops the first dosa sticking.
- Pour a ladle at the centre and spread outward in a spiral, quickly and lightly, to a thin round.
- Drizzle oil round the edge and cook 2 minutes until the underside is gold and the edges lift. Do not flip a plain dosa.No flip. It cooks through from one side.
- Fold and serve at once with sambar and coconut chutney.
Storage
The batter keeps 4 days refrigerated and sours further, which suits dosa. Cooked dosa must be eaten immediately.
Nutrition Low estimate
One serving of Plain Dosa (122 g) is about 506 calories, or 415 calories per 100 g.
Medium protein: 11 g a serving, 9% of the calories
| Per serving122 g | Per 100 g | |
|---|---|---|
| Calories | 506 kcal | 415 kcal |
| Protein | 11.1 g | 9 g |
| Carbohydrate | 81.6 g | 67 g |
| of which sugars | 0.5 g | 0 g |
| Fibre | 4.2 g | 3 g |
| Fat | 14.5 g | 12 g |
| of which saturated | 1.6 g | 1 g |
| of which unsaturated | 12.0 g | 10 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Nearest database match used for poha, urad dal. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.