Put basmati or long-grain rice(300 g) in a large bowl, cover with cold water 3 cm above the rice. In a second bowl mix white lentils (urad dal)(100 g) and fenugreek seeds(1 łyżeczka), cover with water 3 cm above. Leave both for 6 hours.
Tip
Fenugreek goes with the lentils, not the rice — it helps fermentation and gives the batter its characteristic aroma.
Step 02 of 05
Blend the batter
300 g
100 g
1 łyżeczka
1 łyżeczka
Drain white lentils (urad dal)(100 g) and fenugreek seeds(1 łyżeczka), save a cup of water. Blend the lentils with half a cup of that water until fluffy and white — blend 3-4 minutes, the batter should be aerated. Transfer to a large pot. Drain basmati or long-grain rice(300 g), blend with the rest of the water to a smooth batter — thicker than the lentil one. Add to the pot, sprinkle salt(1 łyżeczka) and mix with your hand for 1 minute.
Tip
Mixing with your hand is not a quirk — yeasts and bacteria from your skin kick off the fermentation. Without it the batter might not rise.
Step 03 of 05
Ferment the batter
Cover the pot with a cloth and leave in a warm place for 12 hours. The batter should double in volume and have bubbles on top. 25-28°C works best — in a cold flat put the pot in the oven with just the light on.
Tip
If after 12 hours the batter hasn't risen, give it 4-6 more hours. Without fermentation dosa will be rubbery, not crispy.
Step 05 of 05
Build the sambar base
30 ml
1 łyżeczka
1 szt
3 szt
20 g
2 szt
1 szt
2 szt
2 łyżka
Dice onion(1 szt), carrot(2 szt) and potato(1 szt) into 1 cm cubes. Cut tomato(2 szt) into larger chunks. Finely chop garlic clove(3 szt) and fresh ginger(20 g). In a 28 cm pan heat rapeseed oil(30 ml) on medium, add mustard seeds(1 łyżeczka) — when they start popping (after 30 seconds), add onion, garlic and ginger. Fry 5 minutes. Add carrot and potato, fry another 3 minutes. Sprinkle curry powder(2 łyżka), stir 30 seconds. Add tomato.
Tip
The mustard seeds must pop — that releases their flavour. If oil smokes before they crack, it's too hot. Take it off the heat for a moment.
Step 07 of 05
Cook the dosa
50 ml
Heat a large 28 cm pan (cast iron or heavy-bottomed) on medium-high for 3 minutes. Wipe it thinly with rapeseed oil(50 ml) using a rolled paper towel. Pour a ladle of batter in the centre and spread it in a spiral from inside out into a thin 25 cm round. Drizzle a few drops of oil around the edges. Cook 2-3 minutes until the edges brown and lift off the pan. Fold in half and remove. Repeat with the rest of the batter.
Tip
The pan must be properly hot: a water drop should steam off immediately but not dance. If batter sticks, the pan is too cold. If it burns before you can spread it — too hot.
Bon appétit
How did it turn out?
Enjoy — now it's a matter of patience and a good table.
