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Dosa

These paper-thin crepes are made of rice and black lentils, which are first soaked overnight, then fermented for another 24 hours. Indian restaurants serve 18-inch wide dosas, but home cooks usually make them smaller, according to the size of their griddles. The traditional filling is mashed potatoes flavored with spices.

Recipe Servings: 12

Prep Time
40 minutes
+ 32 hours resting
Cook Time
30 minutes
Total Time
33 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 2 cups white rice
  • ⅔ cup dried black lentils (urad dal)
  • 6½ cups water, divided
  • Pinch of asafetida
  • ½ tsp salt
  • Vegetable oil, for frying

Directions

  1. Wash rice and black lentils separately until water runs clear, about 4 washes. Place rinsed rice in one bowl and lentils in another.
  2. Cover contents of each bowl with 2 inches of water. Cover and let stand overnight.
  3. Drain off liquid. Using a blender (not a food processor), blend rice and lentils separately until mixtures become somewhat thick. If needed, add 1–2 tablespoons of water to make a smooth, runny mixture.
  4. Combine rice and lentil mixtures in a large bowl. Add asafetida and salt, cover, and set aside to rest for 24 hours to ferment and rise.
  5. When ready to cook, whisk in about ½ cup of water to thin the batter.
  6. Heat griddle with 1 tablespoon oil.
  7. Pour about ½ cup of batter onto griddle.
  8. Spread batter by smoothing in a spiral pattern, working from the center out.
  9. Drizzle oil as needed to prevent dosa from sticking to griddle. Cook each side for about 30 seconds.
  10. Serve hot with fillings of your choice. Curried mashed potatoes are a traditional option.

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