Dosai ( a lentil based crepe) is our family’s favorite breakfast. We sometime have this for dinner too. There is some prep time involved so not something you can whip up immediately. There are dosai Nazi’s out there that like their dosai a certain way….some like it crispy and brown, others soft and pliable. I prefer the former. I hate white colored dosai’s that are flimsy in structure. It turns out the best if made on a seasoned cast iron skillet. Non stick pans don’t produce the same amount of browning and crispiness that we like. The pan you make for dosai should not be used for anything else or else you will have it sticking to the pan.
Dosai is the base for many fillings. It can be eaten plain with chutney and sambar or filled with a myriad of stuffings. I have filled with chicken masala, beef masala, the traditional potato masala but the quickest ones are no filling of egg dosai.
Dhabas (or Thattukadas in Kerala) are street side vendors open only at night to make fast food for the truckers that travel at night. Sometimes they serve some of the best Indian food around. And Dosai is one of them.You can find a myriad of dosai varieties at some Indian restaurants that prepare more South Indian dishes. They can be almost 3 feet long if prepared on a restaurant griddle.
Here is the proportion of ingredients I have finally perfected after much trial and error that gives me the crispy and brown color that I like.
Dhaba Egg Dosai
2 cups Basmati rice
3/4 cup urad dhal
1/4 cup toor dhal
1/4 cup chana dhal
1 tsp methi seeds
salt to taste
2 tsp sugar
Few eggs seasoned with salt and pepper
Wash and rinse the rice well. Place in a bowl and cover with water…at least 2 inches above rice. Cover and set aside. Take all the dhals and rinse well, cover with water like the rice and set aside. Let sit for 3-4 hrs.
Drain all the water from rice and dhals. Take the rice and add little lukewarm water in a blender and grind until smooth and pancake batter like consistency. Do not add too much water. Place into a large bowl. Now grind all the dhals the same way as the rice until a smooth batter forms.. Combine the rice batter and the dhal batter and whisk together until well incorporated. Cover and set aside on your counter or place in the oven. Let sit for at least 8 hrs for the batter to ferment.When ready the batter should be frothy and have small bubbles throughout mixture.
Heat up your cast iron skillet on medium heat. Beat up the eggs in a bowl and season with salt and pepper. Take some of the batter in a separate bowl and add the salt and sugar. Should just be mildly seasoned. Put a little of ghee or oil onto skillet to coat. Take a ladleful of the batter and spread out the batter starting at the center in concentric circles to get a thin crepe. Drizzles a few drops of ghee or oil onto surface. Take your beaten eggs and pour a tablespoon or so to the top and spread around the dosai and let cook. Drizzle a little more ghee if needed to enhance crispiness. It usually will cook without having to flip.
Roll up and it is ready to eat with sambar, chutney, or even chicken curry (my daughters favorite combo)
Here is a Video of me preparing this delicious dosai.