Urad dal dosa

A dosa is a large, thin crepe poured from fermented batter, and the urad dal in that batter is doing the real work: it ferments easily, which builds the slight tang and the airy texture that lets the dosa spread paper-thin and crisp.

The working ratio is one part urad dal to three parts rice, and this recipe uses 1/2 cup (100 g) of white urad split with 1.5 cups (300 g) of sona masoori rice. Soak them separately overnight, about 12 hours, grind the dal to a light paste and the rice a little coarser, then mix with salt and ferment for 8 to 12 hours until the batter has doubled. White urad split is the standard choice because it grinds pale and the dosa turns out even and golden; for the dal's per 100 g numbers, see the urad dal hub.

Can black urad dal be used for dosa? Yes: black urad with the skin ferments the same way, though the batter grinds darker and the dosa comes out a deeper shade with a slightly sturdier, more rustic texture. Whichever dal you use, the soak is the same one in our guide to how to soak urad dal. The same batter, kept a little thicker and steamed in moulds, becomes idli with urad dal and rice.