DARING COOKS CHALLENGE PART 2 - INDIAN DOSAS

As i have mentioned in my DARING COOKS CHALLENGE PART 1-INDIAN DOSAS I made dosas for the second time and challenged myself further to make a different kind of batter. I used the same filling and chutney so pls. check my Part 1 for the recipes. Yes, i made it again because we liked it.

I used AP flour with my first challenge and i was satisfied, this time i challenged myself to make my own batter from scratch, using the lentil/brown rice combination. It's definitely a make ahead thing. It took me 2 days to make the batter, from soaking both the lentil and brown rice to grinding them,to the fermentation.

The lentil/brown rice is way better. It had a nutty flavor and was crispy inspite of the coarse grind. I will grind my lentil and rice finer next time, maybe i can make the paper dosa! Nothing wrong w/ challenging myself again ha!ha!. It was worth doing this dish the second time around. Also i made aloo saag as a side dish.

I know there are a lot of versions to this kind of dosa batter, some calls for more than 2 kinds of grains and other ingredients. I decided to work on what i already have, brown rice and lentil.

Wash and rinse the grains. Fill each bowls w/ enough water to cover the grains. Cover the bowls and soak overnight.

Use a food process or use a blender to grind the grain mixture. Add little water. (I will be grinding this batter a little bit further to make the grains fine the next time i'll make this).

Cover and keep the batter in a warm place for fermentation about 5 hours. I kept mine beside the refrigerator. It should at least be foamy on the top. The batter should be ready for cooking or keep the rest in the ref for further use. Speaking of which, i still have extra batter in the ref waiting..i wonder how else could i use the batter aside from dosas. Suggestions will be appreciated.

Heat a nonstick pan or griddle with little canola oil until hot but not smoking. Pour a ladleful of batter and spread immediately into a circular motion just like you would a pancake or a crepe.
Flip the dosa over when the edges starts to curl up and turn golden.
Cook the other side for few more minutes.
The dosa should be crisp and golden in color.

These Dosas were crispy and has the nutty flavor. I prefer this than the AP flour batter.

I served my Part 2 Indian Dosa with Aloo Saag and Tandoori Chicken.