posted by ebean
I love them, want to make them at home, and don’t really know what I am doing. I have been experimenting with this recipe that I found online (I adore the internet). Godspeed and keep me updated.
- 2 Cups Rice (So far, I have tried basmati, sushi, and short sweet brown. The basmati worked the best.)
- 1 tsp Fenugreek Seeds (Bought these at an Indian grocery store. They won’t taste the same without them.)
- Salt to taste
- 1 Cup Poha (These are rice flakes. I had to go to an Indian grocery store to find them.)
- Pinch of Yeast
- 1 Cup Yogurt (Make sure it is plain. I bet you could use vegan yogurt too.)
Soak the rice and fenugreek seeds in hot water for an hour. I usually use enough water so that there is about an inch over the rice. Add salt (it takes some trial and error) and poha. The extra water should be enough to wet the poha. Blend it all up. Try to get the batter as smooth as possible. If it is thick like peanut butter, add some more hot water. We’re looking for a pancake batter consistency. If you live in a cold place (i.e. not South India), drop in a pinch of yeast to help the batter ferment. Cover the batter and put in a warm place overnight. Make sure there is space in your storage container for the batter to grow, because it will!
Heat a pan with a little bit of oil, ghee, or butter. Add the yogurt to the batter and mix really well or blend until yogurt has been incorporated into the batter. Ladle some batter onto the pan and cook ’em like pancakes. Just so you know, you’ll probably mess up the first few, but there should be plenty of batter so that it doesn’t matter of you lose a few… Wait for the uncooked side to bubble, make holes, and look “cooked”. It will probably take longer than you think. Flip dosa and let other side cook. Remove from heat and repeat with the rest of batter. Note: The batter is tastier on day 2 or 3. Garnish, serve, and enjoy!