Fermented Rice & Urad Dosa
A thin, lacy, sour-edged crepe from a naturally fermented batter. Nothing but rice, lentils and time — crisp at the rim, soft at the centre.
By Vegan Cook — published 25 July 2026
Ingredients
Serves 4.
- 300 gidli or short-grain rice
- 100 gskinned urad dal
- 1/2 tspfenugreek seeds
- as neededwater for soaking and grinding
- 1 tspsalt
- as neededsesame or sunflower oil for the pan
Cookware
- Two large bowls
- High-speed blender or wet grinder
- Flat cast-iron or non-stick tawa
- Ladle
Method
Read each step end-to-end before starting.
- 01
Soak
Soak the rice in one bowl. Soak the urad dal with the fenugreek in another. Leave both 5–6 hours at room temperature.
- 02
Grind
Grind the dal first with a little cold water into a light, airy paste. Grind the rice separately to a fine, slightly grainy batter. Combine by hand — the warmth helps.
- 03
Ferment
Cover loosely and leave 8–12 hours somewhere warm, until visibly risen and smelling pleasantly sour. Stir in the salt gently, keeping the bubbles.
- 04
Cook the dosa
Heat the tawa to medium-high. Pour a ladle of batter at the centre and spiral outward fast with the base of the ladle. Drizzle oil around the rim. Cook until the underside is deep gold and the edges lift, 2–3 minutes. Do not flip — fold and serve.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Naturally gluten-free and nut-free, but check that your asafoetida (if using) is wheat-free — most commercial blends are cut with wheat flour.