The secret to the crepelike South Indian savory known as dosa is not in the incredibly simple recipe: It’s in the wrist. Expect to make four or five dosas before you acquire the delicate swirl technique required to get the crepe to an ideal thinness.
Restaurants such as Woodlands in Langley Park use round-bottomed cups to help spread the batter into a round crepe that’s so thin, it’s often called “paper dosa.” (A soup ladle, gripped near the base, works, too.)
Serve right away, with Coconut Chutney for dipping (see related recipe).
The urad dal and methi seed are available at South Asian and Indian markets.
The urad dal and the rice need to be rinsed in a fine-mesh colander (separately) to remove excess starch, then soaked (separately) in cool water for 6 hours. The dosa batter needs to ferment for about 8 hours. The fermented batter can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month; defrost completely in the refrigerator before using.
Ingredients
Servings: 8–10 (crepes)
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