Osas
Yield
6 servingsPrep
20 minCook
30 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
long grain rice
|
|
| 7 | ounces |
urad dall
|
* |
| 1 | teaspoon |
salt
|
|
| 10 | ounces |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
long grain rice
|
|
| 202.3 | ml/g |
urad dall
|
* |
| 5 | ml |
salt
|
|
| 289 | ml/g |
vegetable oil
|
|
Directions
Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch.
Drain. Blend the urad dal with 6 fl oz water in an electric blender for 5 to 8 minutes until it is pale, smooth, light and airy.
Empty the mixture into a large bowl.
Put the rice and 6 tablespoons of water into the blender and blend until it turns into a fine granular paste.
Add to the dal with the salt and mix gently.
Cover and leave in a warm place like an airing cupboard to ferment for 24 to 26 hours.
The batter should double in volume.
Add 7 fl oz water fold in gently and leave in a warm place for a further 1½ hours.
Heat 1½ teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in the centre of the pan.
Put the rounded bottom of a soup spoon very lightly into the center of the batter and using a slow, gentle and continuous spiral motion, spread the batter outwards with the back of the spoon until you have a pancake around 7 inches in diameter.
Dribble ½ teaspoon of oil over the pancake and another ½ teaspoon round the edges.
Cover and cook for 1½ to 2 minutes, or until the dosa has turned reddish brown.
Turn over and cook uncovered for a further minute or until the second side develops reddish spots.
