Masala Dosa: Crisp Lentil Pancakes
Description
Masala Dosa is a delightful South Indian delicacy characterized by its crisp, golden-brown pancakes made from a fermented batter of rice and lentils, which are not only gluten-free but also rich in protein and fiber. These savory pancakes are often served with a spicy potato filling, chutneys, and sambar, making them a complete meal that’s both nourishing and satisfying.
Dietary Information
- Diet: Vegetarian
Servings
- Serves: 6
Preparation and Cooking Times
- Prep Time: 2 days (including soaking and fermenting)
- Cook Time: 10 minutes per batch
Spice Level
- Spice: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 190g |
| White lentils (split urid with skin removed) | 105g |
| Split chana lentils | 20g |
| Fenugreek seeds | 1 tsp |
| Oil | 1 tbsp |
| Salt | 1 tsp |
Instructions
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Soaking: Begin by washing the rice, white lentils, split chana lentils, and fenugreek seeds thoroughly under cold running water. Then, soak them in a bowl with enough cold water to cover the mixture by about an inch. Allow them to soak for a minimum of 6 hours or preferably overnight, which will help soften the ingredients and promote fermentation.
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Blending: After soaking, drain the lentils and rice mixture, retaining some of the soaking water. In a blender or food processor, blend the soaked ingredients together, adding just enough of the reserved water to achieve a grainy batter that can be poured. Aim for a texture that is slightly rough yet fluid.
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Fermentation: Transfer the blended batter into a large bowl, cover it with a clean kitchen towel, and leave it at room temperature overnight to ferment. The ideal temperature for fermentation is around 70°F to 80°F (21°C to 27°C). The batter should increase in volume and develop a pleasant, slightly tangy aroma, which is an indication that it has fermented properly.
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Cooking: Once fermented, gently stir the batter and add salt to taste. Heat a non-stick skillet or dosa pan over medium heat and lightly grease it with a bit of oil. Pour a ladleful of batter onto the pan and spread it into a thin, round shape, about 8-10 inches in diameter. Drizzle a little oil around the edges and cook until the underside turns golden brown and crisp, about 3-4 minutes.
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Serving: Carefully flip the dosa to cook the other side for an additional 1-2 minutes, if desired. Once cooked, remove from the pan and keep warm in a covered dish. Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.
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Enjoying: Serve the crispy masala dosas immediately with your choice of potato filling, coconut chutney, and sambar for a complete and satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Fat | 5g |
| Sodium | 250mg |
Conclusion
Indulging in a warm, crispy masala dosa is not just a meal; it is an experience that showcases the rich culinary heritage of South India. With its unique flavors and textures, this dish makes for a perfect breakfast, lunch, or dinner option, delighting both vegetarians and food lovers alike.
