- 1 cup (Urad Dal) White or Red Lentils
- 3 cup Parboiled Rice
- 5 cl Extra Virgin Olive Oil
- 1 teaspoon Baking Powder
- Black Pepper
Those who love Indian cuisine can not remain indifferent to Dosa, crunchy and fragrant fritters typical of southern India but widespread and appreciated even in the rest of the country. In those remote lands have climbed the ranking of street food, many eat at breakfast but are also ideal as a quick meal. And gradually they are conquering the Western world as well, as evidenced by their appearance in the US and, even if to a lesser extent, in Europe. The dosa are also found in some Indian restaurant, however the job could prove to be not easy. The alternative? Prepare them at home. Rich in proteins, gluten-free and saturated fats, the Dosa look very similar to crêpes and could be considered an original version of savory pancakes: the kitchen, moreover, is also made of deliberate or random contaminations. The preparation is not very complex, but it takes time because of the necessary fermentation process.
After putting in a container the rice and lentils, cover with water and leave to rest for about 12 hours.
After this time everything is blended, leaving any remaining liquid, until a smooth and homogeneous mixture is obtained.
At this point add salt, baking powder, pepper or paprika, mix the dough carefully and leave it in the refrigerator for half an hour.
In a medium-sized non-stick pan (20, at most 25 cm in diameter) heat the olive oil over a moderate flame, then pour a little batter spreading it well: very useful is to stir very gently the pan by doing so that the entire bottom of the pan is covered, but there are those who use the bottom of a glass making circular movements. Of course, the dosa must be cooked on both sides: to turn it is enough to use a spatula, but be careful not to exceed the total 2-3 minutes of stay on the fire.
When it is ready, it comes off the pan and rolls it up immediately.