Dosas
Like bread, the fermentation of the lentils and rice together is fascinating, and although I am not kneading this dough, I appreciate the waiting time. I also like the idea that a few simple ingredients can make such an impressive final product. I was sure to report back to the shopkeeper with my results.
1. Place the urad dhal in a bowl with a 1/4 cup (60 ml) of water. In a separat bowl place the basmati rice and cover with 3/4 cup (180 ml) of water. Soak for at least 6 hours or preferably overnight.
2. Drain and rinse the urad dhal and rice then place in a blender, with the sugar. Puree, adding water to get the texture of a pourable batter.
3. Place batter in bowl, season to taste with salt and leave in a warm spot for 6-8 hours. The batter should have a fermented smell with some bubbles.
4. When ready to cook, heat a non-stick frying pan over medium-high heat with a little butter (I bought some ghee from my convenience store which works really well). If necessary, adjust the batter’s thickness with water, it should pour like a really heavy cream.
5. Using a ladle pour the batter into pan just as if you were making french crepes. Using a circular motion, spread batter to the edges by tipping the pan or using your ladle. Cook for 3-4 minutes or until the edges begin to turn golden brown. Gently flip and cook on the other side.
To serve roll the dosa with the golden side showing.
Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub