Gluten-free dosa batter

Ingredients for 4 servings:

• 200 g rice (idli rice)
• 350 g rice (Sona Masoori rice)
• 30 g risotto rice
• 1 pinch(s) fenugreek seeds
• 150 g lentil beans (urad dal)
• ¼ tsp baking powder
• ¼ tsp salt
• 1 liter of water

Instructions

Working time approx. 25 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 25 minutes; Total time approx. 15 hours 50 minutes

Wash the rice and soak it in a large bowl, covered with water, for 10 hours. These three rice varieties are available in any regular store. It is recommended not to use basmati or long-grain rice. These will work, but fermentation works best with idli/sona masoori/risotto rice. I tried for a long time to make it as authentic as possible – these three varieties work best. Drain the rice in a sieve and blend it very finely in a blender with the fenugreek seeds and 550 ml of cold water. The fenugreek adds a certain spice to the batter. Meanwhile, wash the urad dal (a type of “lentil bean” and very high in protein) and soak it in a separate bowl, covered with water, for 4-5 hours. Drain the dal in a sieve and blend it very finely in a blender. Transfer to a large bowl, add the rice, 450 ml of water, mix, and add salt. Cover and let rest overnight at approximately 30°C. This is necessary to initiate fermentation. The following day, mix in the baking powder and beat the fermented batter until smooth and fluffy. Bake the batter in a non-stick pan over medium heat. It is suitable for flatbreads (as a side dish to Indian dishes) or for pizza, wraps, or crepes. It works best when spread about a ladleful in a normal-sized pan. If you prefer a thicker batter, you can use more batter. There is no fixed milliliter amount, and it can be thicker or thinner. The batter also works as an organic batter. It is gluten-free and allergen-free. This recipe was developed during my numerous road trips through India. A local Indian dosa maker with a street food stall shared his “secret recipe” for dosa with me when I returned to Germany. A very delicious and authentic fermented batter.