Simple Fermented Dosa
A fermented rice and lentil batter, cooked into a thin, crisp pancake — an easy first ferment that's gentler on digestion than the raw ingredients.
Equipment
- 2 Jars
- Blender
Ingredients
- 400 g Rice Any variety but white basmati is the most common
- 200 g Urad dal (white lentils) Any variety may be used
- 1 tbsp Fenugreek seeds (optional)
- 50 g Chana dal (optional)
- 2 tsp Salt
- 4 tbsp ghee, butter, or oil For cooking
Instructions
- Rinse the rice and place in a bowl or jar, covered with water. In a separate bowl, add the lentils, fenugreek seeds and channa dal (if using), and cover with water. Both should have about 1cm of water above the ingredients. Cover and leave to soak for 8–10 hours.
- Drain the rice, discarding the soaking water. Add the rice, the lentil mixture, its soaking water and the salt to a blender, and blend to a smooth, thin batter. Add more water if needed.
- Transfer to a jar with plenty of room for the batter to rise. Cover the mouth with fabric secured by a rubber band, and leave at room temperature to ferment for 12–72 hours. The batter should rise significantly.
- After fermenting, stir the batter and add more water if needed — the consistency should be thin enough to spread easily across the pan.
- Heat a heavy-bottomed pan (cast iron or a pancake pan) over medium heat. Add a little butter, ghee or oil, then pour a ladleful of batter into the centre and spread it thin. Cook until the edges lift and the base is golden, then flip briefly, fold, and serve.
Stir the batter daily while it ferments — this mixes the surface back in and reduces the chance of mould forming.
The warmer the room, the faster the batter will ferment.
The longer you leave it to ferment, the more sour the batter will taste.
Notes
This batter is the base for two traditional South Indian breakfast dishes — dosa (thinner batter, fried into a crisp pancake) and idli (steamed rather than fried). Traditionally served with coconut chutney, sambar, or a spiced potato (aloo) masala.
For a variation, season the batter with garam masala and stir through finely chopped vegetables to make uttapam.
Leftover batter keeps in the fridge for 2–3 days and continues to ferment slowly, growing more sour over time.