This dosa is packed with proteins, carbohydrates and essential nutrients, but most importantly, it’s delicious. Serve it hot off the griddle with your favourite spicy chutney or pickle.
Makes 8 dosas
¼ cup/50g dried soybeans
1¼ cups/290g idli rice
1 tablespoon chana dal (skinned and split Bengal gram)
1 tablespoon tuvar dal (skinned and split pigeon peas)
1 tablespoon cumin seeds
1 teaspoon salt
2 teaspoons sugar
Vegetable oil for frying dosas
1. Wash the soybeans and soak for 8 hours or overnight. Drain and discard the soaking liquid.
2. Wash the idli rice and soak with chana dal and tuvar dal for 4 hours. Drain and discard the soaking liquid.
3. Using a wet grinder, make a smooth batter of the soybeans, idli rice, chana dal, tuvar dal and cumin seeds, adding about 1¾ cups/440ml water. The batter should have a medium pouring consistency. Transfer the batter to a bowl. Stir in the salt. Cover the bowl and let the batter sit undisturbed to ferment in a warm place for 8 to 12 hours, or overnight.
4. The volume of the fermented batter should have increased 1½ to 2 times its original volume. Stir in the sugar.
5. Heat a dosa griddle over low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
6. Sprinkle a few drops of water on the griddle. Ladle about ½ cup/125ml of the batter into the centre of the griddle. Quickly spread the batter evenly into a round shape of about 8-inch/20-cm diameter by moving the base of a ladle in concentric circles. Pour a few drops of oil around the edge of the dosa.
7. Cover the griddle with a tight-fitting lid. Cook until the top of the dosa has set entirely, and the underside is golden brown.
8. Uncover the griddle. Flip the dosa with a spatula, and cook the other side until golden brown.
9. Transfer the dosa to a plate, roll it and serve immediately.
10. Repeat the process with the rest of the batter in this way.