One of the highlights of Yamuna Devi's Lord Krishna's Cuisine is the large and extensive chapter on snacks and savories featuring dozens of tantalizing recipes for pakoras, koftas, samosas, kachoris, dosas, cheelas, pooras, idlis and other steamed or fried patties and puffs from all over India. Add one of the scores of chutneys from her book and you're in culinary nirvana.
These thin, soft and savory rice and urad dal pancakes, otherwise known as sada dosa, are to South Indians what crêpes are to the French, according to Devi, suitable for rolling and dipping into all kinds of chutneys or dips for breakfast, lunch, dinner or a snack. Instead of using a flour, egg and milk batter, however, these pancakes are made from nothing more than ground and fermented basmati rice and split urad dal with water and a little salt.
Because the soaking and fermentation process takes upward of a day and as much as two days, you will need to plan well ahead of time if you are going to make these dosas, but blending the batter and frying the pancakes are relatively quick procedures. The planning time is well worth it however for the lovely, slightly sour fragrance and flavor that warm fermentation lends to these thin pancakes and for their delicate but crisp texture.
These savory rice and urad dal pancakes went beautifully as part of a light meal I served with Devi's suggestion of coconut and mint chutney for dipping as well as my hot curried vegetable soup.
|Savory Rice and Urad Dal Pancakes (Dosas)|
|Recipe by Lisa Turner|
From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 19, 2008
Thin, light, soft and savory flourless pancakes made from ground and fermented white rice and split urad dal — great for rolling and dipping into chutneys or dips for breakfast, lunch, dinner or snacks
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