Just arrived in Chennai and staying at the wonderful Radisson Hotel near the airport. Here we are enjoying the great Indian hospitality and also the food—especially the local specialty: masala dosa.
Often as vegetarians you can struggle a bit when staying in a hotel, but not in India. In some ways, vegetarian eating is the norm.
India is the most vegetarian country in the world with only 30% of the population eating meat regularly and nearly 40% who are actually vegetarian.
Perfect Masala Dosa
White Rice 600g
Whole White Urid Dhal – 200g
Fenugreek Seeds – 1/2 tsp
Water – 500ml approx
Bicarbonate Soda – 1/2 tsp
Salt -1/2 tsp
1. Soak the rice and urid dhal separately with plenty of water (at least 3-4 inches above rice and dhal). Soaking with enough water ensures dhal and rice both gets double in quantity. Add the fenugreek to the dhal. Soak for 5 to 6 hours or overnight. Then drain excess water.
2. Use a heavy food processor to grind the soaked dhal and fenugreek seeds, add half of the water and grind in high speed until smooth.
3. Urid dhal batter should be soft and smooth. Now liquidise the rice with the rest of the water.
4. Transfer both mixtures to a large container. It has to be large enough for it to double in size during fermentation. It should be the consistency of pancake batter add more water if needed.
5. In a small bowl dissolve soda and salt with 2-3 tbsp water, add this water to prepared batter.
6. Cover and let it ferment for over night in a warm place. When the batter gets double means it’s fermented well, if it.
See how its done by the professionals
Categories: Plant-based Cooking & Recipes
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