Dosa

also called dosai · thosai · masala dosa · sada dosa · plain dosa

The table

1 1/2 cups(300 g; parboiled short-grain rice)idli ricesoak for 5 hrgrind each smooth, combine with saltferment 10 hr until risen and bubblyspread thin on a hot tawa, drizzle ghee, 2 min
2 Tbsp(15 g; flattened rice)poha
4 cups(950 mL)water
1/2 cup(100 g; skinned black gram)urad dalsoak for 5 hr
1/2 tsp(2 g)fenugreek seeds
2 cups(475 mL)water for the dal
1 1/2 tsp(9 g)fine sea salt
2 Tbsp(28 g)ghee
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1soak for 5 hr

2soak for 5 hr

3grind each smooth, combine with salt

goes in with what steps 1 and 2 made

5spread thin on a hot tawa, drizzle ghee, 2 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 hr 2 min1 of 5 steps gives no time
Needs you
about 2 min
If you get it wrong
Narrow — the ten-hour ferment is judged by risen and bubbly, not by the clock: a cool kitchen leaves it flat and a warm one takes it sour

  1. soak for 5 hr

    5 hrwalk away(we think)from the start

  2. soak for 5 hr

    5 hrwalk away(we think)from the start

  3. grind each smooth, combine with salt

    not timed5 hr in

  4. ferment 10 hr until risen and bubbly

    10 hrwalk away(we think)5 hr in

  5. spread thin on a hot tawa, drizzle ghee, 2 min

    2 minneeds you(we think)15 hr in

You'll need tawa

See how it is written
>> title: Dosa
>> category: Flatbreads & Pancakes
>> tags: rice, lentils, fermented, indian, griddle
>> counters: Curry House
>> aka: dosai, thosai, masala dosa, sada dosa, plain dosa
>> servings: 12
>> time: 20 hr
>> slack: narrow — the ten-hour ferment is judged by risen and bubbly, not by the clock: a cool kitchen leaves it flat and a warm one takes it sour

Soak @idli rice{1 1/2%cup}(300 g; parboiled short-grain rice), @poha{2%Tbsp}(15 g; flattened rice), and @water{4%cup}(950 mL) for ~{5%hr}.

Soak @urad dal{1/2%cup}(100 g; skinned black gram), @fenugreek seeds{1/2%tsp}(2 g), and @water for the dal{2%cup}(475 mL) for ~{5%hr}.

>> step: grind each smooth, combine with salt
Drain and grind @&(~2)soaked rice{} and @&(~1)soaked dal{} separately, then fold together with @fine sea salt{1 1/2%tsp}(9 g).

>> step: ferment 10 hr until risen and bubbly
Ferment @&(~1)batter{} covered in a warm place ~{10%hr}, until risen and bubbly.

>> step: spread thin on a hot tawa, drizzle ghee, 2 min
Spread @&(~1)batter{} thin on a hot #tawa{} and drizzle with @ghee{2%Tbsp}(28 g), ~{2%min}.