Ingredients

• 1.5 cups white rice
• 1/2 cup Urad dal (black lentils, without skins)
• 1/2 tsp Fenugreek seeds
• 1 tsp Sea salt
• Sesame oil to cook (any vegetable oil would work)

Preparation method

• Batter:
  • In a large pot, rinse the rice (parboiled rice works the best) well in cold water, till the water runs clear. Leave it to soak for 4 hours.
  • In another pot, rinse the lentils well, and add the fenugreek seeds and leave to soak for 4 hours.
  • Drain water from the lentils completely and add to a grinder/blender. Add 3/4 cup fresh water, 1/2 tsp sea salt and blend until smooth and frothy. Keep the batter to a thicker consistency. Transfer to a clean large pot.
  • Clean the blender; Drain the rice and blend it with 1/2 cup water. Blend till smooth.
  • Add this to the ground lentil batter and mix with your hands. Add 1-2 tbsp of water if the batter is too thick.
  • In warm regions: leave to ferment outside overnight. The batter will rise and become light, fluffy and have lots of pores and bubbles.
  • In colder regions: preheat oven to lowest temperature 60 degrees celsius for 10 minutes and then switch oven off. Leave batter inside this warm oven for 6-8 hours.
• Dosa:
  • Put the Ghisanativa flat pan on the stove and turn the heat. Let the pan heat up fully for 5 minutes and then bring the heat down to low. Drizzle the pan with oil and spread it evenly. Then sprinkle the pan with a few drops of water and wipe it clean with a kitchen towel.
  • Take a ladle of the fermented batter and pour it in the centre of the Ghisanativa pan. Using the curved part of the ladle, press down on this batter and move it in a clockwise spiral till the batter forms a large circle on the pan (just like a crepe). This should be done within a few seconds of pouring the batter and on the lowest heat.
  • Take 1 tsp of sesame oil and drizzle around the edges and in the centre of the dosa to help it cook. Increase the heat to medium.
  • In 2 minutes, you will see the edges of the dosa brown and leave the pan; slide a sharp-edged flat spatula gently under the dosa to ensure it leaves the pan. By now it should be a lovely light golden brown colour and it should be crisp.
  • Fold it in half, remove it from the Ghisanativa pan and serve with coconut chutney.

Tips

If the batter sticks to the pan when you pour it, it means the pan is too hot or the batter is too thick. If it is the former, sprinkle some water on the pan or let it cool for a minute and try again; if it is the latter, add some water to the batter and mix.

Priyanka Raj

Priyanka is a passionate cook based in London, and her life’s ambition is to spread joy by cooking the food she loves for the people she loves! Her love for cooking came about at a very early age at home – picking up the art from her mother – and she has since then continued this journey across the world, even having trained in Michelin-star restaurants in Paris and London. Her style incorporates traditional and modern techniques and ingredients, and combines them into a more magical and rustic style of cooking, creating beautiful and delicious food which can be enjoyed everyday!

Find her on the ‘Gram @abracadabra_by_p!

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