Namaste Dosa Delight

Namaste Dosa Delight is a crispy, flavorful Indian flatbread made with fermented rice and lentil batter. The unique combination of brown rice and urad dal creates a nutty and slightly tangy flavor, while the fenugreek seeds add a hint of bitterness that balances the sweetness of the dosa. Serve with your favorite chutneys or sambhar for a complete and satisfying meal.

The dosa is a staple food in South India, where it is often served for breakfast or dinner. It is believed to have originated in the state of Karnataka, where it is known as the 'dosa'. The dosa is typically made with a batter of fermented rice and lentil flour, which is spread thin on a hot griddle and cooked until golden brown. It can be filled with various ingredients, such as potatoes, onions, or vegetables, and is often served with chutney or sambar. The dosa is a versatile dish that can be enjoyed by people of all ages and is a great way to experience the flavors of South Indian cuisine.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup brown rice
• 1/2 cup urad dal
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. Rinse the rice and dal thoroughly.
2. Soak the rice, dal, and fenugreek seeds in water overnight.
3. Grind the soaked ingredients into a smooth batter.
4. Add salt and blend until combined.
5. Let the batter ferment for 8-12 hours.
6. Heat a pan over medium heat and brush with oil.
7. Pour a ladleful of batter and spread it into a thin circle.
8. Cook for 2-3 minutes, or until golden brown and crispy.

Why It Works

• The combination of brown rice and urad dal creates a dosa that is both nutty and slightly tangy.
• The addition of fenugreek seeds adds a hint of bitterness that balances the sweetness of the dosa.
• Fermenting the batter for 8-12 hours allows the flavors to develop and creates a dosa that is light and fluffy.
• Cooking the dosa on a hot griddle gives it a crispy exterior and a soft and fluffy interior.