Dosa
also called dosai · thosai · masala dosa · sada dosa · plain dosa
- Curry House
- serves 12
- about 20 hr
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 1 1/2 cups(300 g; parboiled short-grain rice)idli rice | soak for 5 hr | grind each smooth, combine with salt | ferment 10 hr until risen and bubbly | spread 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 dal | soak 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 | ||||
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
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 15 hr 2 mintwo waits that overlap count once
- Needs you
- 2 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 20 hr.
soak for 5 hr
5 hrwalk away(read off the step)from the start
soak for 5 hr
5 hrwalk away(read off the step)from the start
grind each smooth, combine with salt
not timed5 hr in
ferment 10 hr until risen and bubbly
10 hrwalk away(read off the step)5 hr in
spread thin on a hot tawa, drizzle ghee, 2 min
2 minneeds you(assumed)15 hr in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
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
>> step.3: grind each smooth, combine with salt
>> step.4: ferment 10 hr until risen and bubbly
>> step.5: spread thin on a hot tawa, drizzle ghee, 2 min
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}.
Drain and grind @&(~2)soaked rice{} and @&(~1)soaked dal{} separately, then fold together with @fine sea salt{1 1/2%tsp}(9 g).
Ferment @&(~1)batter{} covered in a warm place ~{10%hr}, until risen and bubbly.
Spread @&(~1)batter{} thin on a hot #tawa{} and drizzle with @ghee{2%Tbsp}(28 g), ~{2%min}.