Vegan Dosa

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Rinse the idli rice, split black gram, and fenugreek seeds separately under cold water until the water runs clear.

   Omtrent 2 min

   Kokkens tips: Rinsing well removes excess starch and impurities, leading to a better fermentation.

2. 2

   Soak the idli rice in a large bowl with enough water to cover by several inches.

3. 3

   In a separate bowl, soak the split black gram and fenugreek seeds together, also covered with several inches of water.

4. 4

   Allow both the rice and lentil mixtures to soak for at least 6 hours, or preferably overnight.

   Omtrent 6 t

   Kokkens tips: Soaking helps soften the grains and legumes, making them easier to grind and aiding fermentation.

5. 5

   Drain the soaked rice completely.

   Omtrent 1 min

6. 6

   Drain the soaked split black gram and fenugreek seeds completely.

   Omtrent 1 min

7. 7

   Transfer the drained rice to a high-speed blender or wet grinder.

   Kokkens tips: A wet grinder is traditional and yields a smoother batter, but a good blender can work too.

8. 8

   Add about half of the water to the rice and blend until you achieve a smooth, fine batter. It should be thick but pourable.

   Omtrent 5 min

   Kokkens tips: Avoid adding too much water initially; you can always add more later if needed.

9. 9

   Pour the rice batter into a very large bowl.

   Kokkens tips: Ensure the bowl is large enough to accommodate the batter doubling in size during fermentation.

10. 10

    Add the drained split black gram and fenugreek seeds to the blender.

11. 11

    Add the remaining water and blend until the lentil mixture is very smooth and fluffy. This may take longer than the rice.

    Omtrent 5 min

    Kokkens tips: The fluffiness of the lentil batter contributes to the dosa's crispiness.

12. 12

    Combine the lentil batter with the rice batter in the large bowl.

13. 13

    Add the salt to the batter and mix thoroughly with your hands or a whisk, ensuring everything is well combined.

    Omtrent 2 min

    Kokkens tips: Using your hands can introduce beneficial bacteria for fermentation.

14. 14

    Cover the bowl loosely with a lid or clean cloth and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour smell.

    Omtrent 12 t

    Kokkens tips: The ideal fermentation temperature is around 25-30°C (77-86°F). In colder climates, you can place it in a warm oven (turned off) with the light on.

15. 15

    Once fermented, gently stir the batter without deflating it too much. The consistency should be like a thin pancake batter; add a little water if it's too thick.

    Omtrent 1 min

    Kokkens tips: Do not overmix the fermented batter.

16. 16

    Heat a non-stick griddle or cast-iron tawa over medium-high heat until hot.

    Omtrent 2 min

    Kokkens tips: A well-seasoned cast iron tawa works best for crispy dosas.

17. 17

    Lightly grease the griddle with a few drops of vegetable oil, then wipe off any excess with a paper towel. This creates a non-stick surface.

    Kokkens tips: If using a cast iron tawa, sprinkling a little water and wiping it off can help regulate the temperature.

18. 18

    Pour a ladleful of dosa batter onto the center of the hot griddle.

19. 19

    Using the back of the ladle, quickly spread the batter outwards in a spiral motion to form a thin, even circle.

    Kokkens tips: Work quickly before the batter sets.

20. 20

    Drizzle a little vegetable oil around the edges and over the surface of the dosa.

    Kokkens tips: This helps the dosa crisp up and release easily.

21. 21

    Cook for 2-3 minutes until the bottom is golden brown and crispy, and the edges start to lift.

    Omtrent 3 min

    Kokkens tips: Adjust heat as needed to prevent burning.

22. 22

    Fold the dosa in half or roll it up and remove it from the griddle.

23. 23

    Repeat with the remaining batter, greasing the griddle lightly between each dosa if necessary.

    Omtrent 14 min

    Kokkens tips: Serve dosas immediately with chutney and sambar.