Ingredients:
· 2 cups rinsed Idili Rice (short grain rice)
· ¼ cup Poha (flattened raw rice)
· 1 cup urad dhal (type of lentil)
· ¼ to ½ tsp fenugreek seeds
· ¼ to ½ tsp salt
· 2 cups of cold water total
· Coconut oil as needed
Directions:
In a large steel bowl, add Idili rice and soak this with water covering the rice, for 4 hr. In a separate steel medium bowl, combine urad dhal and fenugreek seeds and soak in water for 4 hr, as well. Lastly, in a smaller bowl soak the Poha covered in water for 4 hr.
When 4 hr. has passed, drain Idili rice with Poha and grind with 1 cup of cold water in a powerful blender. This batter should be smooth. Transfer this into a large steel-mixing bowl. Separately, drain and grind the Urad Dhal and fenugreek seed mixture with the remaining 1 cup of cold water. This mixture will be thick and coarse, but grind thoroughly. Add this Urad Dhal mixture to the large steel-mixing bowl and whisk the two mixtures completely into a smooth, thick batter.
Ferment the combined batter by covering the bowl with tin foil tightly and an oven safe plate underneath. Keep aside for 12-16 hr. at room temperature if living in a temperate climate. For warm climate, 8-10 hr. may suffice. For colder climates, it may take longer. Batter should rise into a frothy, airy batter. For warmer climates, batter will rise more.
The proof setting on a conventional oven can aid in fermenting the batter. Set your oven on proof so that the residual warmth from the light on the oven will kick start the fermentation process. Proofing is a feature used to ferment dough in baking breads and this feature regulates your oven temperature to 75-80 degrees Fahrenheit. This temperature is also ideal to ferment dosa batter.
If you do not want to leave this on for hours and hours, turn it off and leave the covered bowl in the oven until it has risen (approximately 16 hr or less). Keep the oven safe dish underneath the bowl so that it can catch any overflow batter, in case. Once the batter has risen, mix, add salt, and mix again. Leftover batter can be refrigerated for 3-5 days.
Making the Dosas:
Take a portion of the batter to make dosas in a separate mixing bowl and add a little water at a time, mixing until the batter is a pourable consistency (like pancake batter).
Heat a 10-inch or larger nonstick, flat crepe pan to medium/high heat.
Pour a small to medium size ladle full of batter onto center of pan.
Spread the batter with a light hand in complete circular motions or half circles to create a thin crepe-like dosa.
Batter will heat up and little air bubbles will form on top. Use a small spoon to lightly sprinkle coconut oil on the sides after dosa has cooked through on topside.
Crisp and cook through as desired, flip the dosa if you choose to. Take dosa off the pan with a spatula with envelope fold or fold just in half, and serve with Sāmbhar or coconut chutney. Enjoy hot!!
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