dosa – fermented rice & dal pancake

We travel to India at least three times a year to spend time with our teacher in the South of India, and because of this connection, our diet is 70 per cent Indian dishes.

Through the years of studying yoga, I have learnt that to quieten the mind, one must lead the correct lifestyle, and the type of food we eat plays a vital role in helping us on this yogic journey.

Dosa supports all constitutions, can be used in any season, and is easily digested when eaten in moderation. Dosa also strengthens the body and is especially recommended for the first meal. One may consume it once a week. Consuming it with greater amounts of water is recommended for digestion and avoiding thirst, especially during the summertime.

Dosa batter is a wonderful, quick and nutritious meal.  It is a typical South Indian breakfast. The rice and urad dal (a type of white lentil available from Indian stores) combine to make a perfectly balanced protein. Because of the fermentation process, they are easy to digest.  The success of a good dosa depends on perfecting the fermentation.

dosa – a fermented rice & dal pancake

The traditional dosa recipe uses just white rice, but I like to add a bit of wholesome goodness by adding brown rice. Whole or split moong dal can be used instead of urad dal.

I start soaking in the morning, grind in the evening, ferment through that night and prepare for the first meal. (depending on the season).

pre-preparation  20 hours

preparation 5 minutes

makes  25 dosa (halve recipe = enough for 5 people)

ingredients 

1 cup/200g urad dal or split moong dal

2 cup/400g white basmati rice

1 cup/200g brown basmati rice

8-10 cups water (for the soaking)

1 Tbsp fenugreek seeds

1 tsp fine rock salt

pre-soak

1. In a large bowl, rinse the dal, rice, and fenugreek until the water runs clear. Then, refill with enough water to generously cover—about 2 inches—and soak for a minimum of 12 hours.

grind 

2. Drain a little water out and put it aside, as you may need later.
3. In a high-speed blender, combine the soaked ingredients with the water and grind until fine and smooth, adding a little of the water you had put aside if needed. Add salt. Be careful, as you don’t want the batter too runny. Aim for a thick pancake batter consistency.

ferment 

4. Pour the batter in a large bowl with plenty of room to expand, cover, and leave to stand in a warm place for at least 8 hours, or up to 24 hours in wintertime. The batter will get slightly thicker, fizzy, and rise. Perfect! This is the fermentation taking place.

‘Because of their vital digestive enzymes, fermented foods aid in absorbing B12 from other sources and stimulate B12 bacterial growth in the intestines.’

cook 

5. Heat a heavy skillet or a non-stick frying pan over medium heat and drop a ladleful of batter into the pan. The batter should be thick and have a pouring consistency. Make sure the pan is very hot.
6. Using the back of the spoon, gently swirl the batter from the centre outwards to make a thin crepe-like dosa. Optional: drizzle ghee lightly over the dosa for crisp edges.
7. Cook over medium heat until the edges of the dosa start to lift – about 2 – 3 minutes. If you try to turn it over too soon before it has started to set, the dosa will break. Flip and cook until golden.