Dosai/Idli-Julie and Senthil

Dasais (rice pancakes) are a staple South Indian food. They can be served at breakfast, lunch, or dinner. Idlis (rice cupcakes) are made from the same batter, but idlis are steamed whereas dosais are made on a griddle. Both are served with various types of sambars and chutneys. Sambar is a spicy, legume based sauce, which serves as a basic protein source in Indian cuisine. Chutney refers to a class of thick, fruit or vegetable sauces used to complement a variety of Indian breads, rice, appetizers, or even main dishes.

Serving suggestions:
Serve about 1 to 2 tablespoons chutney or sambar per idli, and 3 to 4 tablespoons per dosai.

In this installment, we've included the basic recipe for dosais and idlis, as well as a popular South Indian chutney, made from eggplant. We hope to add our other favorite sambar and chutney recipes in the future.

DOSAI/IDLI BATTER:

1/2 cup urad dal

2 cups raw rice, do not use instant

1 teaspoon mehti seed (optional)

1 3/4 teaspoon salt

Soak the urad dal in water, water level at least 2 inches above dal. Separately soak the rice in 2 1/2 cups warm wter. Let both soak, covered, overnight. Place rice water mixture in blender, add 1 3/4 teaspoon salt and an additional 1/4 cup cold water. Rinse the urad dal well (4 to 5 times) drain and add to blender mixture. Blend on highest setting 4 minutes, stir with wooden spoon, blend an additional 4 minutes. The blended mixture should have the consistency of pancake batter. Place the batter in a container (64 ounces or larger), cover, and let set overnight. When the batter ferments and rises to the top of the container, it is ready.

MAKING DOSAIS:

Preheat a large, lightly greased griddle on medium heat. Stir the batter well. Quickly pour 1 ladleful of batter in the center of the griddle. From the center, spread the batter in concentric circles until it forms a ver thin, round pancake. Drip a few drops of cooking oil over the dosai. The oil will help the dosai fry faster. Fry on 1 side for about 15 seconds, flip and fry for another 15 seconds. Ad ideal dosai is paper thin and crispy. Fold the dosai in thirds before removing from griddle. Serve warm with sambar or chutney.

MAKING IDLIS:

Idlis are made in a special idli pan. They look like round cupcake pans, which can be stacked and placed into a steamer. Fill each cup with batter and steam for 10 minutes, or until the idle cakes pass the toothpick test. Serve warm with sambar or chutney.