Today I’m sharing my recipe for the famous South Asian ‘dosa’. The uniqueness of the ‘dosa’ is that it can be savored with many different types of fillings. I like making it with ‘aloo bhaji’, which was my mom’s favorite while I was growing up in Pakistan.

Ingredients:

• 2 cups basmati rice
• 1 cup split black gram (‘urad dal’)
• 1 teaspoon dry yeast
• 1½ cups warm water
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• Cooking oil as needed

Method:

In a bowl, add warm water and yeast. Let the mixture become foamy. It takes about 5 minutes.

Rinse and soak the rice, dal, and fenugreek for about 8-10 hours. Drain the water, then transfer in the food processor. Add the yeast mixture and salt. Blend the mixture until it gets smooth and pale. Now leave the mixture at room temperature for about 6-8 hours until the batter has nearly doubled in size.

Heat a heavy bottom skillet over medium heat. Carefully lightly grease the skillet all over. Pour 1 tablespoon of the prepared batter into the middle of the skillet. Quickly smooth the batter and mold into a round shape. Reduce heat and add one teaspoon of oil on top of the edges of the ‘dosa’ while cooking for about 2-3 minutes. When the bottom is brown then flip the ‘dosa’. Cook for about 2-3 minutes per side until both sides turn golden.

Serve with your favorite filling. I like to serve with ‘aloo bhaji’.