Three Plain Fermented Rice Urad Dosas

Name: Three Plain Fermented Rice Urad Dosas
Total time: 1050 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 16 g Urad Dal Dry husked white whole or split black gram, not cooked; 0.5 cup Rice Dry raw un-parboiled long-grain white rice; 1.75 cups Water 300 ml soaking, 70 ml grinding, up to 20 ml thinning; 0.5 tsp Cooking oil 1 ml for each crepe, all retained; To taste Salt

Three thin crisp South Indian rice-and-urad crepes made from soaked grains and naturally fermented batter; all three form one breakfast starch portion without fillings or sauces.

Ingredients

16 g

Urad Dal

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0.5 cup

Rice

1.75 cups

Water

0.5 tsp

Cooking oil

To taste

Salt

Steps

300 min1

Rinse all the dry rice and husked urad dal together. Cover with 300 ml water and soak for 5 hours. Drain and discard the soaking water, keeping every grain. Keep the remaining water for grinding and thinning.

720 min2

In a sturdy small blender cup about 200-250 ml in capacity, grind all the soaked grains with 70 ml cold water until smooth, stopping to scrape the sides and cool the motor as needed. A large blender jug is unsuitable for this small amount. Transfer every bit to a clean bowl of at least 500 ml capacity. Cover loosely and ferment in a warm place for 8-12 hours, until visibly aerated, risen and mildly sour; use the signs of fermentation rather than the clock alone.

Gently stir the fermented batter and add a little salt. Add the reserved 20 ml water gradually only as needed for a flowing batter that spreads thinly; discard any unused water. Divide all the batter into three equal portions. Keep all the oil for cooking.

14 min4

Fry

Heat a good nonstick flat pan, then lower to medium-low. Pour one batter portion in the center and quickly spread outward with the back of a small ladle into a thin circle about 18-20 cm across. Cook for 2-3 minutes until the top is dry and the underside golden. Drizzle 1 ml oil around the edges and over the surface, then cook for 1 minute until crisp. Flip and cook for 30 seconds so no wet grain batter remains. Fold and remove. Repeat with both remaining portions and all remaining oil, letting the pan cool slightly between pours if spreading becomes difficult. Serve all three crepes immediately as one breakfast starch portion; chutney, sambar, potato filling and other sides are not included.