Our Veggie Kitchen

I think the Urud Dal is the most common dal used dal for dosas.  It's got a difficult to explain flavor that I often don't like.  But in these dosas, the flavor is more subtle and is perfectly paired with fenugreek seeds.  If you can't find fenugreek and urud, both available at an Asian or Indian grocery, you might try the moong dosa that I posted this week.  Also look at my dosa introduction for substitutes.  Serrano or other hot peppers make a nice addition blended into the batter also.  One or two won't be hot, but will add a little depth.



Urud Dal Dosa
1 1/4 cup white rice
1/2 cup urud dal
1/4 chana dal
1 tbs fenugreek seeds
3/4 tsp salt
6 tsp vegetable oil

Add beans, rice, fenugreek and lentils to a bowl. Add enough water to cover by a couple inches and soak overnight. Drain and rinse. Add to a blender, along with the salt, and pour in just enough water to cover. Blend thoroughly, adding a little water, if necessary to keep the blender going. you should end up with a thin pancake batter. Leave on a counter to ferment for a few hours to a 24 hours, or not at all. I prefer the flavor after a few hours of fermentation. Once fermented, you can store in a refrigerator, but the fermentation won't completely stop.

To prepare, heat a large fry pan over medium-high heat. Pour the oil into a small dish. Dip a paper towel into the oil and coat the pan. Pour about half a cup of batter in the center of the pan. With the back of a large spoon, quickly spread the batter outward. The batter should thinly cover the pan. When the batter dries around the edges and air bubbles begin to form, dip the back of a clean spoon in oil and brush the dosa, paying attention to the edges. Flip the dosa and with your fingertips or a spatula, twist the dosa as it cooks. Remove and cook the next dosa.
Makes about 6 dosas.

I found this how-to video to be very helpful from Manjula's Kitchen.

12 Servings: 138 cal (3g fat, 24g carbs,5g protein)