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Gluten-Free Crispy Rice and Urad Dal Dosa

This dish is a thin, crispy pancake made from fermented rice and urad dal batter, cooked on a hot griddle until golden and delicate. The batter's fermentation process imparts a tangy aroma, resulting in a light, lacy texture with a satisfying crunch.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings: 4
Course: Main Course
Cuisine: South Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice (preferably parboiled or white rice) soaked overnight
  • 1/4 cup urad dal (split black gram) soaked overnight
  • 1/2 tsp salt to taste
  • water as needed water to blend and dilute the batter

Equipment

  • Large mixing bowl
  • Non-stick skillet or griddle
  • Ladle or spoon
  • Spatula

Method
 

  1. Drain the soaked rice and urad dal, then transfer them to a blender.
  2. Add enough water to the rice and dal to blend into a smooth, slightly thick batter. Blend for about 2-3 minutes until you get a pouring consistency, with no large grain pieces.
  3. Pour the batter into a large bowl and cover it with a clean cloth. Let it ferment at room temperature overnight or for about 8-12 hours until it develops a slight tang and bubbly surface.
  4. Once fermented, stir the batter gently and add salt. If the batter seems thick, mix in a splash of water until it flows freely but remains smooth.
  5. Heat a non-stick skillet or griddle over medium-high heat until hot. Lightly brush with oil to prevent sticking.
  6. Pour a ladleful of batter onto the center of the hot skillet; gently spread it out in a thin, circular shape using the back of the ladle or a spreader.
  7. Cook the dosa until the edges turn crispy and golden brown, about 2-3 minutes. You should hear a gentle sizzle as it cooks.
  8. Flip the dosa carefully with a spatula and cook for another 1-2 minutes until both sides are golden and crispy.
  9. Remove the cooked dosa from the skillet and place it on a plate. Repeat with the remaining batter, adjusting heat as needed.
  10. Serve the dosas hot, crispy, and golden, with your favorite chutney or sambar for dipping.

Notes

For best flavor, ferment the batter overnight. Adjust water quantity for thinner or thicker batter depending on your preference for crispness.