Thattil Kutti Dosa - Rice and Lentil Pancakes - South Indian Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Ingredients
  • Raw white Rice, ponni rice or sona massori rice- 2 cups
  • Black lentil or Urad dal- 1 cup
  • Chana dal- ΒΌ cup
  • Fenugreek seeds- 2 tsp
  • Water- enough to make the batter
  • Salt- to taste
Instructions
Making the Dosa batter
  1. Soak rice, lentil, chana dal and fenugreek seeds in water for about 6 hours or overnight.
  2. Drain all the water from the rice and lentils, grind them to a smooth batter by adding just enough water while grinding.
  3. Pour the thick batter into a large bowl.
  4. Keep the batter aside in a warm place and allow it to ferment, which will take 6 hours or keep it overnight.
  5. During summer the batter will ferment faster, so you could keep it on the kitchen counter top.
  6. During winter it takes a long time, so keep the batter inside the oven, this will speed up the fermentation.
Making Small Dosas
  1. After the batter has fermented, take as much as batter as you want in a separate bowl and refrigerate the rest which will last for a couple of weeks.
  2. Add enough water to the thick batter to thin it down.
  3. Add a few pinches of salt to the batter and combine well.
  4. Heat a non-stick pan or cast iron over medium high heat. The pan has to be hot.
  5. Grease the pan with non-stick cooking spray.
  6. Pour a large spoonful of batter onto the pan.
  7. Let the bottom side cook well and turn golden brown in color.
  8. Flip it over and let the other side cook as well.
  9. Transfer the cooked dosa to a plate.
  10. Serve the warm dosas with sambar or chutneys.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/thattil-kutti-dosa-rice-and-lentil-pancakes-south-indian-pancakes/