Dosas

When I was asked to do a story on rice, I was initially little stumped. I'm the bread guy; rice didn't throw up any immediate ideas. I flipped through some books and started to talk to a few people. An Indian friend suggested dosas. Perfect! I had never made them and was immediately curious.

The first step was trying to find white lentils. I started with my local convenience store. Indian-owned, they had every type of lentil except the ones I needed! They committed to getting some for me in a couple of days. When I returned, I subtly mentioned that I was making dosas, thinking that I might be able to get some free advice. The storekeeper's eyes lit up and she proceeded to give me step-by-step instructions. I promised to report back on how (and if) they turned out.

I am told Dosas are a delicacy from South India. They resemble a pancake or crepe, but taste quite different. I first discovered dosas in Washington Square, NYC (odd, I know, but there is a mobile cart there and I recommend a visit on your next trip to New York — this permanent fixture is a dosa destination). After making my own, I realized that the fellow who mans the dosa batter in Washington Square makes pouring, flipping and folding look easy. But, as they say, practice makes perfect, so I give myself a beginner's break prep talk.

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. But when it comes to cooking them, there is no waiting. The thin batter quickly cooked to perfection — albeit, the first couple weren't for anyones eyes but my own — just like my famous blueberry pancakes, but that is story for another day.  

I love the the idea that a few simple ingredients can make such an impressive final product. I reported back to the shopkeeper with my results — I think she was wishing I brought her one.

Dosa Recipe