Dhosas are those fantastic huge, crispy pancake things that you wrap around curry. So good and naturally vegan and gluten free too! The batter is very lightly fermented – I like to think of them as a sort of Indian equivalent of sourdough bread. I do admit they take a bit of preparation and you do need a good blender but they’re totally worth it, trust me.
3 cups basmati rice
1 cup urad dal (also known as split black gram or white lentils they are small, light coloured lentil looking things that you’ll be able to buy very cheaply from your local Asian grocer)
1 teaspoon fenugreek seeds
1 teaspoon salt
Oil for frying
Place all of the ingredients in a big bowl and cover with water. Allow to soak for 4 – 6 hours.
Drain and add a cup of water. Blend in batches until the mixture is smooth and creamy looking. This might take 2 or 3 minutes per batch. Put in a large bowl and cover with plastic wrap.
Sit in a warm place (on top of your fridge is good) for 24 hours. The mixture will double in size – hence the need for a really big bowl!
From here on in, it’s just like cooking pancakes really. When you’re ready to cook your dhosa give the batter a stir and add a little bit more water if necessary to bring it to the same consistency as pancake batter. Pour a ladle of batter into a hot, oiled pan and spread thinly with the back of the ladle. When you think the dhosa is browned, flip. You’ll achieve expert status pretty quickly. We usually keep ours warm on a tray in a low oven while we cook the rest.
These are fantastic served with the potato curry recipe from here.
1 cup urad dal (also known as split black gram or white lentils they are small, light coloured lentil looking things that you’ll be able to buy very cheaply from your local Asian grocer)
1 teaspoon fenugreek seeds
1 teaspoon salt
Oil for frying
Place all of the ingredients in a big bowl and cover with water. Allow to soak for 4 – 6 hours.
Drain and add a cup of water. Blend in batches until the mixture is smooth and creamy looking. This might take 2 or 3 minutes per batch. Put in a large bowl and cover with plastic wrap.
Sit in a warm place (on top of your fridge is good) for 24 hours. The mixture will double in size – hence the need for a really big bowl!
From here on in, it’s just like cooking pancakes really. When you’re ready to cook your dhosa give the batter a stir and add a little bit more water if necessary to bring it to the same consistency as pancake batter. Pour a ladle of batter into a hot, oiled pan and spread thinly with the back of the ladle. When you think the dhosa is browned, flip. You’ll achieve expert status pretty quickly. We usually keep ours warm on a tray in a low oven while we cook the rest.
These are fantastic served with the potato curry recipe from here.
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