Recipe type: Main
Cuisine: Southern Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 300g broken Basmati rice
  • 75g urad dhal lentils
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon Maldon sea salt
  • 1 teaspoon sugar
  • 3 tablespoons sunflower oil
  1. Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.
  2. Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.
  3. When ready to make your batter, drain the water.
  4. Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth. You do not want to rush this. It is an essential part of making the batter.
  5. Repeat with the rest of the rice mixture adding another 100ml of water.
  6. Combine the two batters and add the salt and sugar. Whisk thoroughly.
  7. Now place the batter in a air-tight container and leave in the fridge to ferment for 24 hours.
  8. When ready to cook, place a non-stick - or normal frying pan over low heat.
  9. The pan is ready when a drop of water sizzles away almost immediately.
  10. Using a ladle, pour about 150ml of batter into the centre of the pan.
  11. Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
  12. Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
  13. When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
  14. When the dosa is browned on the under side roll it up or fold it in half to serve
  15. Repeat until all of the batter is used.

If the batter becomes clumpy, turn down the heat and allow the pan to cool a little.
Recipe by Recipes For Indian Restaurant Style Cooking | at