Rice and Lentil Dosa (Thosai) with Sambar

Ingredients

• 1 cup Rice (Idli Rice or Short Grain)
• 0.5 cup Urad Dal (Split Black Lentils)
• 1 teaspoon Fenugreek Seeds
• 0.5 teaspoon Salt
• 2 tablespoons Oil
• 2 cups Sambar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup Rice, 0.5 cup Urad Dal, and 1 teaspoon Fenugreek Seeds in a large bowl. Cover with plenty of water and let them soak for 4 to 6 hours. Drain the soaked ingredients thoroughly.
2. 2Transfer the soaked rice, urad dal, and fenugreek seeds to a blender or food processor. Blend until you have a smooth batter, adding a little water if needed to achieve a thick but pourable consistency. Transfer the batter to a clean bowl.
3. 3Add the 0.5 teaspoon Salt to the batter and stir well. Cover the bowl and leave it in a warm place to ferment overnight, or for at least 8 hours, until it has risen and become bubbly.
4. 4Heat a non-stick griddle or a large skillet over medium-high heat. The griddle is ready when a drop of water sizzles and evaporates immediately. Lightly grease the griddle with a little of the 2 tablespoons Oil, if needed.
5. 5Pour a ladleful of the fermented batter onto the hot griddle. Immediately use the back of the ladle to spread the batter in a thin, even circle, about 15.24-20.32 cm in diameter.
6. 6Drizzle about 1 teaspoon of the 2 tablespoons Oil around the edges of the dosa. Cook for 2 to 3 minutes, or until the underside is golden brown and crispy, and the edges begin to lift.
7. 7Carefully flip the dosa and cook the other side for another 1 to 2 minutes until lightly golden. Slide the cooked dosa onto a plate.
8. 8Repeat steps 5 through 7 with the remaining batter, adding a little more oil to the griddle as needed. You should have about 8 to 10 dosas. Serve the dosas immediately with the 2 cups Sambar.

Related Guides