Plain Dosa

1. 1

   Wash and soak black gram, rice and fenugreek seeds for 4 hours. They can be soaked separately or combined before soaking.

2. 2

   When properly soaked, grind together until you have a smooth batter, adding about 1/2 cup to 1 cup water, as needed. (I use a tabletop wet grinder, but you can also use a blender or food processor.) Scrape sides of bowl while grinding. You want a smooth batter with bubbles.

3. 3

   Remove from the grinder. Add salt and mix well. The batter should be fairly thick. Allow to ferment 5-8 hours, or up to overnight in the refrigerator. Batter will become looser as it ferments.

4. 4

   Heat dosa pan (lava, or other flat griddle) over medium heat. Sprinkle some water on the pan to check the heat; if water sizzles, pan is hot enough.

5. 5

   Spread a ladleful of batter on the pan, spreading in a circular motion to form the crepe. Pour 1 teaspoon oil on the batter and cook until light brown. Flip and cook on the other side, until light brown. Remove from heat and repeat with remaining batter.

6. 6

   Serve plain dosa with peanut chutney, coconut chutney and any pickle.

* Per serving · 4 servings · Values may vary.

No additional tips available.