Dosas are a fermented flatbread, often eaten filled with spiced potatoes, and topped with chutney and sambar. Making dosas are a two day process but the dough does most of the work - slowly creating its particular flavor. Like making pancakes or crepe, it takes a bit of practice to making a dosa but is so satisfying to get right.
Our dosa kit will make approximately 15 thin 10-inch dosas.
Salt Vegetable or Olive Oil 2-3 Large red potatoes
Add rice bag to a large bowl and cover with water. In a separate bowl, add the urad dal (lentils) and cover with water. Make sure that each bowl has a few inches of water over the rice and dal. Let sit in a warm place overnight or at least 8 hours.
The next step is grinding - you can use a spice grinder or blender. Grind the rice and urad dal separately. Strain the rice and place in the grinder with 2 tablespoons of water. You can use the water it is soaking in. Continue until all the rice is a smooth like a pancake batter, adding water as necessary. Use the same process with the urad dal, using spoons of the dal water to thin the batter. Now combine both batters and stir in a bowl. Cover and let sit overnight to ferment.
Ready to make dosas: Give the batter a stir and add salt to taste. Use a wide flat plan over medium heat. Before you make each dosa, sprinkle a spoon of water over the pan. For a 10 inch pan, use 1/2 cup of dosa batter. This will make a thin and crispy dosa. For a thicker one, use a smaller pan or slightly more batter. Scoop the batter with a measuring cup or ladel and pour into pan. Use the underside of the measuring cup to evenly spread the batter. The edges will start to brown and crisp up. Sprinkle about 1/2 tsp of oil around the outside edge of the dosa. The dosa is ready to flip when it is mostly set. Do not wait for it to brown. Flip and finish cooking on the other side.
Dosas can be eaten plain with chutney or filled.
We have included the spices to make a classic potato filling.
Boil the potatoes whole. We usually peel the potatoes - this is more easily done when the potatoes are hot. Let them cool and then chop into 1 inch pieces.
In a separate pan, warm 1 tbsp of oil over medium heat. Add spice pack 1. The spices will sizzle. When you can smell them, add the potatoes, salt to taste, and turmeric. Give a stir and let cook for 5 minutes.
Fill the dosas: Lay the dosa flat. Place a line of potatoes in the middle and then fold the edges to the center like an enchilada. finish these dosas with green chutney, coconut chutney, and sambar and enjoy.