Dosa Bat­ter

MAKES ABOUT 7 CUPS Ac­tive: 40 min. To­tal: 16 hr. 40 min.

SAVEUR - - Contents -

It takes about one day for the bat­ter in­gre­di­ents to soak and fer­ment, the source of the dosa’s sig­na­ture tangy fla­vor. After the ini­tial fer­men­ta­tion, bat­ter can be re­frig­er­ated and used for up to a few days. Be sure it is well-stirred and free of lumps be­fore cook­ing. 1 Tbsp. fenu­greek seed 3 cups short-grain (ide­ally idli) rice 1 cup urad dal, also known as split husked black gram lentils, or ivory white lentils 1¼ tsp. kosher salt 1 Com­bine the fenu­greek seeds and ¼ cup wa­ter; cover and set aside.

2 Set a fine-mesh strainer in the sink and rinse the rice and urad dal with cold wa­ter un­til it runs clear. Transfer to a bowl and cover with 8 cups of cold fresh wa­ter. Cover and let soak at room tem­per­a­ture for 8 hours or overnight.

3 Pre­heat the oven to 200°F or set a de­hy­dra­tor to 90°F. Drain the rice mix­ture, re­serv­ing the soak­ing liq­uid. Drain the fenu­greek seeds and add them and the salt to the rice mix­ture.

4 Add ⅓ of the mix­ture and 1 cup of the re­served soak­ing liq­uid to a blender and purée un­til smooth. Transfer to a large bowl or stor­age con­tainer that can hold at least 14 cups (this will pre­vent over­flow as the bat­ter fer­ments). Con­tinue blend­ing the rice mix­ture in 2 more batches, adding it to the bowl. Stir (bat­ter should be the thick­ness of pan­cake bat­ter), then cover tightly.

5 To fer­ment in the oven, turn the oven off. Transfer the bat­ter con­tainer to the warm oven or the de­hy­dra­tor and let rest again for at least 8 hours, or overnight.

6 Once the bat­ter has dou­bled in vol­ume and looks frothy, it is ready. (If it has thick­ened too much, add a ta­ble­spoon of cold wa­ter at a time un­til pourable.)

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