(In the pic: dosa served with sambar)
One fine Saturday morning, I soaked some rice and black gram in water. The same evening I ground them to make silky smooth batter. Next morning they were fermented and ready to be made into crispy dosas.
Now I guess you’ve assumed the amount of time involved in the making of these crepes. But for a good reason. Enjoying a classic breakfast with your family or friends on the weekend is something special.
Rice and lentils make up the base of this very popular South Indian breakfast. Very healthy, indeed. The fermentation process doubles the nutritional content of these crepes.
When I made dosas the very first time, I realized that fermentation and cold weather don’t mix. So I had to come up with a technique to facilitate fermentation even in freezing temperature. These days I use a combination these ideas (see below) to make sure I get perfect dosas each and every time.
Before leaving the batter to ferment:
- Mix ½ tsp yeast with ¼ tsp sugar and a little amount of water. Add it in the batter and mix well.
- Place the bowl of batter in a large vessel filled with lukewarm water.
- Place batter in a preheated oven.