Dosa, a traditional South Indian breakfast

We crave dosas, those crispy crepes of bean and rice flour so ubiquitous in the five states that make up South India. Slowly, as more South Indians immigrate to Canada, we are able to find restaurants that serve them here. But what is only an occasional treat here, is a daily routine when we travel throughout Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana.

We look forward to starting the day with a dosa or stopping at a roadside canteen for one or lunching on one stuffed full of a savoury potato and spice masala filling. You get the idea. While in Bangalore, we might have even eaten their special recipe for thick and fluffy dosas a record three meals in one day.

To dosa or not to dosa; that is never the question. We will always dosa and so we were very grateful to our friends Chindi, Dhiraj and Suresh at Grande Bay Resort and Spa when they took time one day to show us how to properly prepare such a beloved staple of our travels and their homeland.


Dosas Recipe

Yields
10

Ingredients

½ kilogram of short grain parboiled rice
15 grams chana dal
125 grams urad dal (whole but skinned)
1 teaspoon (5 grams) fenugreek seeds
Salt to taste
Ghee as needed


Method

    1. Soak the rice and chana dal together with enough water to cover for about 4 hours.
    2. Soak the urad dal and fenugreek seeds with enough water to cover in a different bowl for the same time.
    3. Drain and then process the rice and chana dal with a little water until they form a fine paste (there should be no grit if you pick up a bit of the batter and feel it between your fingers).
    4. Drain and process the urad dal and fenugreek until very fine (it will be thicker).
    5. Mix the two batches together and add salt to taste.
    6. Cover with a cloth and leave to ferment in a warm place (25-35℃) for a few hours in South India (or overnight in colder climates like Canada).
    7. Heat a griddle or tava and add oil, coating the circumference of the surface.
    8. Take a ladle full of batter, pour it in the center and then use the bottom of the ladle to spread the batter in a circular motion to the desired width.
    9. Drizzle a little ghee or oil around the edges to help it crisp up.
    10. Cook until the surface is covered with bubbles and the bottom side is crisp and easy to lift.
    11. Turn at that point and cook the other side.
    12. Roll or fold the dosa.
    13. Serve with sambar of chutney.

Recipe courtesy of Grande Bay Resort and Spa.

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