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Plain Dosa
Essential Cuisine

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Plain Dosa

Plain Dosa
PREP TIME: 10 mins
COOKING TIME: 3 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories102kcal
Fat0g
Saturates0g
Sugar0g
Salt0g

Ingredients...

300g white rice

900ml water

100g split black lentils (urad dal)

10g fenugreek seeds

Sunflower oil for frying

Method...

  1. Soak the rice overnight in 500ml water. At the same time in a separate bowl soak the lentils and fenugreek seeks together in the remaining 400ml water.

  2. The next day drain the rice and transfer to a blender. Blend to a paste, adding a little water if needed but not too much as you want a thick paste.

  3. Repeat the process with the lentils. Combine the 2 pastes in a bowl, cover with clingfilm and leave in a warm space for 24 hours to ferment. You will find the batter rises a little and smells sour. At this point place in the fridge until needed.

  4. Check the batter is the right consistency, add some water if needed.

  5. Heat a frying pan over a high heat, add a few drops of oil. Once the pan is hot, wipe it carefully with kitchen paper so that it is greased, but dry. Pour a ladle of batter into the frying pan and using the bottom of the ladle spread out the batter to cover the pan evenly and thin.

  6. Drizzle 1tsp of oil around the edges of the dosa and cook for 3 minutes, until golden. Fold in half and place on a plate. Repeat with the remaining batter.

  7. Serve the dosa with chutneys of your choice or maybe a Sambhar.

This recipe features...

South Indian Style Seasoning

South Indian Style Seasoning

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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