Sprouts Dosa

1. 1
   prep

   Soak the rice and fenugreek.

   1.Rinse idli rice in 2-3 changes of water until water runs clear.

   2.Soak rice and fenugreek seeds together in fresh water for 4 hours.

   3.Drain the water and set the soaked grains aside.
2. 2
   prep

   Soak the pohe.

   1.Rinse pohe once gently and drain immediately.

   2.Soak in just enough water to cover for 15 minutes. It should be soft but not soggy.

   3.Drain well before grinding.

   TIPPohe adds a beautiful lacy texture to the dosa. Don't skip it even if you're tempted.
3. 3
   mix

   Grind the batter.

   1.Add sprouts, soaked rice-fenugreek, and soaked pohe into the grinder.

   2.Add salt and start grinding, adding ice-cold water a tablespoon at a time.

   3.Grind to a smooth but slightly coarse batter — you want a fine rava-like texture, not a paste.

   4.The batter should be thick but flowing. Transfer to a large bowl.

   TIPUse ice-cold water to keep the batter from heating up during grinding. Warm batter ferments unpredictably.
4. 4
   rest

   Ferment the batter overnight.

   Cover the bowl and let it rest in a warm spot for 8 hours or overnight. The batter should double in volume and look airy with a pleasant tangy aroma.

   TIPIf your kitchen is cold, place the bowl in a switched-off oven with the light on. The gentle warmth is ideal.
5. 5
   prep

   Check consistency and adjust.

   1.Stir the fermented batter gently without deflating too much air.

   2.If it is too thick, add a splash of water to reach a freely flowing but not watery consistency.

   3.The batter should coat the back of a spoon with a thin layer.
6. 6
   fry

   Heat the dosa tawa and season it.

   1.Place the cast iron tawa over medium-high heat and let it get hot.

   2.Sprinkle a few drops of water — they should sizzle and evaporate within 2 seconds.

   3.Cut an onion in half, dip it in oil, and rub the surface of the hot tawa to season it lightly.

   TIPThe onion trick seasons the iron naturally and prevents the first dosa from sticking. Works like magic.
7. 7
   fry · ~2 min

   Pour and spread the first dosa.

   1.Using a spouted ladle, pour a generous dollop of batter in the center of the tawa.

   2.Starting from the centre, quickly spiral outward with the back of the ladle to form an even, thin circle.

   3.Drizzle 0.5 tsp of oil around the edges and a few drops on top.

   4.Cook on medium heat until the bottom is deep golden and crisp (about 2 minutes).

   TIPDon't spread too thin — sprouts batter is slightly heavier than plain rice batter. A slightly thicker dosa holds together beautifully.
8. 8
   fry · ~1 min

   Flip if desired, fold, and serve.

   1.If you like, flip and cook the other side for 30 seconds for extra crispness.

   2.Fold into a triangle or roll loosely and transfer to a plate.

   3.Repeat with remaining batter, seasoning the tawa with the oily onion between each dosa.

   TIPServe immediately while the edges are still crackling. A sprout dosa waits for no one.

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