Every country has its pancakes. And in South India the dosa reigns supreme. It is traditionally made with fermented rice and lentil batter, which is spread whisper-thin on a tawa (a large Indian frying pan) and fried until golden, then served rolled up like a scroll. They are crispy, tangy and irresistible when doused in coconut chutney. While fermented foods are great for you, fermenting dosa batter requires pre-planning and waiting. My version is a quicker alternative that uses cooked rice – perfect for using up any leftovers from the night before.
Put the rice, rice flour, oat flour, fenugreek and
Place a large non-stick frying pan (or a well-seasoned tawa) over medium-high heat and oil it lightly, using paper towel to wipe out any excess. To check if the pan is ready, flick a little water onto it: if it sizzles, you can start making your dosas.
Serve the dosas hot, with coconut chutney and dal.
* To make oat flour, place rolled oats in a blender and grind until fine – measure out the required amount after grinding.
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