Learn to Make Indian Dosa
Let's look at South India's answer to chapati-roti and naan flatbread; the thin crisp Dosa, and many delectable variations along similar lines, like the Uthappam, made with a light airy fermented rice and lentil batter.
Dosa Crepes Breakfast with Idli Cakes, Uthappam and Upma, all served in an Indian Thali with a Selection of Chutneys and Sambhar (a lentil preparation)
Making the Batter
My refrigerator always has a tub of fermented Dosa batter on hand; it’s a great convenience for creating quick wholesome meals, by adding a variety of toppings to the versatile batter. My guide to toppings below will soon have you coming up with your own ideas.
A homemade Dosa batter needs four ingredients: rice, lentils, salt, and water; plus patience, better known as the inactive time required for soaking and fermenting. The final outcome is totally worth the wait. Traditionally, it’s recommended to use parboiled rice and de-skinned Urad lentils also called Matpe or Beluga beans; but I’ve made this rice-n-lentil batter with every kind of rice, including brown/white Indian Basmati and Italian Arborio. For lentils, I will often substitute split Urad with my pantry staple lentils, yellow split Toor or Moong.
The result is always a delightfully airy, well-fermented batter. And it most certainly beats a tub of pre-made store-bought Dosa batter - a convenience that is available at your local specialty Indian store (and one I’ve had to use as well, on occasions when time is of the essence!).
Cheese Dosas and Uthappams
Cooking Dosa and Uthappam
Dosa and Uthappam are commonly cooked on a flat griddle Tawa placed on the stovetop, with a flat square metal spoon used for handling the crepe/pancake.
The traditional technique for making south Indian Dosa calls for the same level of expertise as making a French crêpe. Since this takes some practice, try the simpler pancake version Uthappam first, if you’re new to it.
Today’s recipe is for making the batter and putting together a plain Dosa and Uthappam. As you get started, try a simple topping like shredded cheese, chopped fresh parsley, rock salt, and cracked black pepper. And you can evolve your dosa experiments from there!
Enjoy one of India’s most interesting flatbreads for breakfast, afternoon tea snacks, or an accompaniment to your meal.
Dosa Crepes and Uthappam Pancakes
Toppings Guide for Dosa and Uthappam:
Traditional Masala Dosa topping: potatoes cooked in sliced onion and spices
Traditional Uthappam topping: chopped onion, tomatoes, cilantro, and green chilies
Chopped garlic and shredded cheese
Freshly roasted and crushed cumin seeds
Indian Chaat (tangy) masala
Plain with cracked black pepper and flavored garlic salt
Finely chopped garlic and sage mix
Dry herb mix of your choice
Choice of fresh herbs in oil
Cooked spiced ground meat
Shredded mozzarella mixed with Herbs de Provence
Crumbled herbed goat cheese
Drizzle honey over the warm crepe-pancake
