Dosa (Rice Crêpes)


2 cups (410 g) long-grain rice, washed and soaked overnight
2 2/3 cups (650 ml) water
1 ½ cup (100 g) urad dal (black beans, skinned), washed and soaked overnight
1 teaspoon (5 g) methi (fenugreek seeds)
1 teaspoon (6 g) salt
¾ cup (180 ml) vegetable oil
Spicy potatoes


Drain the rice and blend in a food processor until it breaks into tiny semolina-like grains. Slowly add about ¾ cup (180 ml) of water and blend again. Set aside.

Drain the urad dal (black beans). Add the fenu greek seeds and blend with 2/3 cup (160 ml) water to form a light and frothy consistency.  Empty this into the rice batter. Add salt and mix gently. Allow this batter to rest in a warm place for 8 to 10 hours or overnight. Once the batter has fermented, thin it out with about 1 to 1 ¼ cups  (250 to 300 ml) water.  It should flow like crepe batter.

Heat 1 teaspoon (5 ml) of oil in a non-stick frying pan over medium-low heat. Place ½ cup (125 g) of the batter in the center of the pan. Immediately place the rounded bottom of a soup spoon on the center of the batter and spread the batter outwards until the crepe measures about 8-in (20-cm). Dribble another spoon of oil over the crepe. Cover and cook 2 minutes on each side until golden brown.

Put ½ cup (60 g) of Spicy Potatoes in the center of the dosa. Fold into a half moon. Place on a serving platter and serve with Sambar (receipe follows).

Makes 10 dosas

This flavourful dal soup is the typical accompaniment to breakfast dosas but it makes a substantial meal any time of the day


For the Sambar

1 cup (185 g) toor dal (yellow peas, skinned and spilt)—can find in Indian markets
6 cups (1 ½ L water)
2 teaspoons (12 g) salt
3-4 medium tomatoes (500-625 g), chopped
2 carrots (250 g), diced
3 onions (375 g), finely chopped
2 zucchini (625 g), diced
2 eggplants (875 g), diced
5 tablespoons (75 ml) vegetable oil
1 teaspoon (5 g) dark brown mustard seeds
1 tablespoon (15 g) tamarind pulp, soaked in ¼ cup (60 ml) water
1 teaspoon (5 g) red chili powder
2 tablespoons (30 g) sambar powder (recipe follows)
2 tablespoons (30 g) fresh coriander, finely chopped


To prepare the sambar, pick over and wash the toor dal in several changes of water. In a pot add the water, dal, salt and tomatoes. Bring to a boil, cover the pan, reduce the heat to medium and simmer for 30 minutes or until the dal is soft and not mushy. Turn the heat to low and let simmer.

In another pan sauté the carrots, 2 of the chopped onions, zucchini, and eggplant in 2 tablespoons (30 ml) of the vegetable oil for 10 minutes on medium heat. Add these to the simmering dal.

In a small skillet, heat 2 tablespoons (30 ml) of oil on medium heat. Add the mustard seeds. When the seeds start to crack,  add the remaining onion and cook until light brown. Add the tamarind pulp, chili powder, and sambar powder. Stir for a few seconds, then add this mixture to the simmering dal.

Simmer on low heat until soup-like consistency is reached. Add more water if required. Taste and add more salt if needed. Garnish with chopped fresh coriander before serving.

For the Sambar Powder


2 tablespoons (30 g) flaked coconut
½ teaspoon fenugreek seeds
1 teaspoon (5 g) coriander seeds
½ -in (12 mm) cinnamon stick
1 tablespoon (15 ml) vegetable oil


Prepare the sambar powder by combining the coconut, fenugreek seeds, coriander seeds and cinnamon in 1 tablespoon (15 ml) vegetable oil. With a mortar and pestle (or any other suitable device) grind the mixture until it is very fine.

Serves Six.


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