Dosas at Home

I think about dosas a lot. I love nearly every Indian dish I've ever tasted but I've actually dreamed about dosas which says something either about dosas or about me. I've been reading about them for weeks, gearing myself up to try making them at home. Most recipes have you soak rice and lentils, grind them together, and ferment them over a few days. Not necessarily difficult but planning is required. Planning isn't one of my strengths, sorry to say. I'd pretty well convinced myself that my homemade dosas wouldn't be worth eating anyway.

I was looking up a recipe on Bureka Boy's blog today, a yeasted roll with exotic flavors to serve with coffee (and I'll write about those soon, I promise) when I came across an old recipe of his for No Wait Dosas--just the kick I needed to finally try making my own.

No long-soaked lentils here--these are replaced by wheat flour. And rice flour takes the place of the soaked rice, making these a snap to whip up in the blender. I omitted BB's mustard seeds as I wanted those to flavor the filling. Grated coconut added a lovely nuttiness to the batter.

These don't have the lovely sourdough tang of a classic dosa, and mine didn't have quite the crunchy/chewy texture of the professional varieties I've tasted. But nonetheless, they were very tasty. I made an approximation of potato fillings I've eaten before, bright yellow with turmeric and speckled with green cilantro and black mustard seeds. The crepes take a bit of skill on the griddle, but you'll get the hang of them quickly enough. These came together in under an hour and that's with a pot of chana dal to serve alongside. Bureka Boy's recipe for quick dosa batter is here and my potato filling is here. I hope when you give these a try you'll get hooked, too.