Name: The Indian Deck Aldine Bar & Bistros Plain Dosa Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups white rice (short-grain or dosa/raw rice); 0.5 cups urad dal (split black gram, skinned); 0.25 cups poha (flattened rice/optional); 0.5 tsp fenugreek seeds (methi); 2 cups water (for soaking and grinding); 1 tsp salt; 3 tbs oil or ghee (for cooking); 1 cups toor dal (split pigeon peas); 2 tbs tamarind pulp (reconstituted); 0.5 tsp turmeric powder; 2 tbs sambar powder; 2 cups mixed vegetables (carrot, drumstick, potato, eggplant, cut); 1 cup tomato (chopped); 1 tsp salt; 3 cups water; 1 tsp mustard seeds; 8 to taste curry leaves; 0.125 tsp asafoetida (hing); 1 tbs oil; 1 cups fresh grated coconut (or frozen, thawed); 2 tbs roasted split chana dal (dalia/bengal gram); 1 pcs green chili (adjust); 0.5 tsp ginger (small piece); 0.5 tsp salt; 0.5 cups water; 1 tsp oil (for tempering); 0.5 tsp mustard seeds (for tempering); 0.5 tsp urad dal (for tempering); 6 to taste curry leaves (for tempering); 2 cups tomatoes (ripe, chopped)

Method

Dosa Batter

Soak

Rinse the rice and urad dal separately until the water runs clear. In two separate bowls, combine rice with fenugreek seeds and poha; combine urad dal alone. Cover and soak both in enough water for 4–6 hours at room temperature (longer in cooler climates).

Grind

Drain soaking water. Grind urad dal with about 0.5 cup fresh water until very smooth and fluffy (5–8 minutes in a high-speed grinder). Grind rice, poha and fenugreek with 0.75–1 cup water to a slightly grainy but smooth batter. Combine both batters in a large bowl, mix thoroughly with a spoon to incorporate air.

Ferment

Add salt and cover the bowl. Leave in a warm spot to ferment 8–12 hours (overnight) until the batter has risen and is airy. In cool climates fermentation may take longer; you can place in an oven with the light on or a warm spot.

Adjust Consistency

After fermentation, gently stir the batter. Add water to reach a pourable, slightly thin crepe consistency (similar to heavy cream) — about 1/4 to 1/2 cup. Batter should spread easily but not be watery.

Cook Dosas

Heat a nonstick or cast-iron tava (griddle) over medium-high heat until a few drops of water sizzle and evaporate. Lightly grease with oil. Pour a ladle (about 1/3–1/2 cup) of batter in the center and quickly spread outward in a circular motion to form a thin crepe. Drizzle a few drops of oil or ghee around the edges and on top. Cook 1–2 minutes until edges lift and underside is golden brown and crisp. For a soft center, fold and remove; for crisper dosa, press gently and cook a little longer. Repeat with remaining batter, wiping the griddle if necessary. Makes about 10–12 medium dosas.

Sambar

Cook Toor Dal: Rinse toor dal. In a pressure cooker or pot, add toor dal with 2 cups water and turmeric. Cook until soft and mushy (3–4 whistles in a pressure cooker or 25–30 minutes in a pot). Mash lightly and set aside.

Cook Vegetables: In a saucepan, add mixed vegetables, chopped tomato, 1 cup water, sambar powder and salt. Simmer until vegetables are tender (10–15 minutes).

Combine and Simmer: Add the cooked dal to the vegetables along with tamarind pulp and additional water to reach desired sambar consistency (about 2–3 cups). Simmer together for 5–8 minutes so flavors meld. Adjust salt and sambar powder as needed.

Temper (Tadka): In a small pan heat 1 tablespoon oil. Add mustard seeds; when they pop add urad dal and fry until golden. Add asafoetida and curry leaves, fry briefly. Pour the tempering into the simmering sambar and mix. Turn off heat and cover for a few minutes before serving.

Coconut Chutney

Blend: In a blender combine grated coconut, roasted chana dal, green chili, ginger, salt and 1/2 cup water. Grind to a smooth but slightly coarse paste, adding more water if needed to reach desired thickness.

Temper: Heat 1 teaspoon oil in a small pan. Add 1/2 tsp mustard seeds; when they pop add 1/2 tsp urad dal and fry until golden, then add curry leaves and saute briefly. Pour this tempering over the chutney and mix. Adjust salt or water if needed.

Tomato Chutney (Red Chutney)

Sauté: Heat 1 tablespoon oil in a pan. Add onions (if using) and sauté until translucent. Add dry red chilies and garlic; sauté briefly, then add chopped tomatoes. Cook until tomatoes break down and oil separates (8–10 minutes).

Blend & Season: Add tamarind and salt. Let the mixture cool slightly, then transfer to a blender and grind to a smooth paste (add a little water if needed). Return to pan, adjust seasoning.

Temper: Heat a small teaspoon of oil, add mustard seeds and urad dal; when they splutter and turn light brown, add curry leaves and pour over the chutney. Mix and serve.

Coriander-Mint Chutney (Green Chutney)

Blend: Combine coriander, mint, green chili, ginger, lemon juice, salt and 1/4 cup water in a blender. Grind to a smooth, bright-green chutney. Taste and adjust salt, lemon and water for consistency. Chill until ready to serve.

Serving

Serve: Stack dosas and serve hot with warm sambar and the three chutneys (coconut, tomato, coriander-mint). Offer extra oil or ghee for crisping at the griddle. Dosas are best served immediately while crisp.

Storage: Leftover fermented batter keeps refrigerated up to 3 days. Sambar and chutneys keep 2–3 days refrigerated; reheat sambar before serving.