Indian Dosa

Indian Dosa is like a crispy savory version of a sweet French crepe. Usually filled with spiced potatoes and served with mint and coconut chutneys, the traditional dosa is made with soaking white rice, urad lentil, fenugreek seeds and dried flattened white rice crisps called poha. We love dosa but I wanted to come up with a healthier carb version of it, without losing any of the crispiness and taste. Below I tested out the recipe with brown rice, and found that it was just as easy to make and taste tested it for its deliciousness... and it was a winner!

Yield: Serves 3-4

Difficulty Level: Medium

Prep Time: up to 48 hours (includes overnight soaking day1, and overnight fermenting day 2)

Cooking Time: 30 minutes

Ingredients:

Dosa:

1 cup brown rice; washed, rinsed, and soaked 8 hours to overnight

2 tablespoons poha, lightly washed, rinsed and soaked 8 hours to overnight

1 teaspoon fenugreek seeds, rinsed and soaked 8 hours to overnight

Potato Filling:

6-7 small/medium white potatoes, cut into 2 inch pieces, boiled and cooked thru

1 small onion, chopped

1/2 jalapeño pepper, seeded (optional) and chopped

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

6-7 curry leaves

3/4 teaspoon turmeric powder

1/2 teaspoon salt

Instructions:

Dosa:

1.Combine the brown rice and fenugreek seeds in one bowl and cover with water, approx. 2 inches above the grains. This will allow the grains to expand while still covered in water.

2. Soak the poha in a separate bowl of water, approx. 2 inches above the poha.

3. When soaking time is complete, transfer brown rice and fenugreek seeds with a skimmer to the blender. Reserve about 1/2 cup of the soaked water and set aside. Blend for about 2 minutes, adding 1-2 tablespoons of the reserved water as needed. Scrape the sides of the blender and continue to blend to a rich creamy consistency.

4. Add the poha to the blender with the skimmer and reserve about 3 tablespoons of water. Blend all 3 ingredients until it's the consistency of pancake batter, about another 1-2 minutes.

5. Transfer to a large bowl and mix with a non-still spatula. This will provide some airiness to the batter.

6. Cover the bowl with a lid and place in the oven for *fermenting, anywhere from 8-24 hours.

Tips:

*The time required for the fermentation process depends on the climate you live in. If you live in a cold climate you will need to warm the oven on it's lowest setting for about 10 minutes. After 10 minutes turn off the oven, and turn on the oven light. The light will provide the continued warmth that is needed for the fermentation process. Place the covered bowl in the oven and check in about 8-10 hours, although this can take up to 24 hours.

If you live in a warmer climate you can place it directly into an unheated oven, though it is still best to turn on the oven light for that low grade warmth. Fermentation may only take about 8-10 hours, and sometimes even less, in a warmer climate.

How to know if the batter has fermented? You will notice the batter has risen, has bubbles, and smells like sourdough bread.

Potato Filling:

1. Heat pan on medium high and oil.

2. Sauté the cumin and mustard seeds till they spatter, about 30-60 seconds.

2. Add the curry leaves and cook till the aroma is released, about 30-60 seconds.

3. Add onions and jalapeño pepper and sauté about 2-3 minutes.

4. Add the potatoes, turmeric and salt and mix well.

5. Break down the potatoes with a potato masher, leaving some potato pieces, heat thru for 1-2 minutes.

6. Turn off heat and set aside.

Fermented batter after about 10 hours.

7.Remove the bowl from the oven and mix gently with a non-still spatula.

8. When ready to cook, heat a flat pan on medium-high to medium. The pan should not be overly hot. Add a little salt to the batter, mix well, and with a ladle of the batter pour into center of the pan and gently swirl the batter to make a big wound thin pancake.

9. Cook for 2-3 minutes and drizzle a small amount of oil around the edges. Cook for another 1-2 minutes for it to get crispy.

10. Fill with potatoes in the middle of the dosa and fold each side towards the center and serve.

Potato Filling:

Although Dosa is typically filled with potatoes, you can fill it with anything. Below I have one with an omelette for breakfast and one with ground chicken for lunch or dinner. Both options adding protein.