2 oz (55g) urid dal*
3 oz (85g) basmati rice
6 floz (180 ml) water
1. Soak the urid dal and rice seperately overnight.
2. Drain the urid dal and place it in a liquidiser. Liquidise, slowly adding 3 floz (90 ml) water until a smooth batter is achieved. Transfer to a mixing bowl. Repeat this process for the rice, adding the remaining 3 floz (90 ml) of water.
3. Add the ground rice to the ground dal. Leave covered in a warm place to ferment overnight. When this has happened, add a pinch of salt to the mixture. Now you are ready to fry the dosas.
4. Bring a small frying pan to medium heat. Lightly oil it by wiping a piece of vegetable oil impregnated kitchen paper over the cooking surface of the pan.
5. Pour a quarter of the batter into the centre, then, using the back of a spoon, work the batter with a circular motion until it covers the surface of the pan. Allow the upper side of the batter to set completely, then turn over with a spatula and finish the cooking.
6. Transfer the cooked dosa to a piece of kitchen paper to absorb any excess fat. Repeat with the remaining batter. Serves 4
The dosa originates from Southern India and is a thin rice pancake which can be stuffed with various fillings such as chickpea and coconut, peanut and vegetables or potato in red sauce. The batter is quick and easy to make, but you do need to think two days ahead.
*Urid dal can be bought at Asian stores.