Delicious Dosas from Scratch

California Live’s Malou Nubla visits Saffron, the new restaurant in Burlingame serving traditional Indian cuisine. Malou joins Owner and Chef Ajay in his kitchen to learn about the traditional Indian dish, dosas! Chef Ajay shares his methods to making the versatile dish. See the various ways to enjoy dosas. -MOONG BEAN PESSARATTU DOSA BATTER **Ingredients: • 16oz Green Moong beans (lentils), uncooked and soaked overnight so not hard • 8oz White rice, uncooked • 1oz Fennu Greek seed • 1 piece Ginger, chopped • 1oz Cumin seed • 10-15 Curry Leaves • 3 pieces Green chilis, chopped **Directions: ***The Night Before: • Add all of the above ingredients into a blender at the same time. Blend until smooth, adding water as needed. You are looking for a pancake/crepe batter consistency. • Once there, your batter is ready. • Cover with cheese cloth or dish towel and leave it on the counter at room temperature to let the batter ferment, for optimal taste (approximately 10-12 hours). • Move the batter to the refrigerator until you’re ready to cook with the batter. This will last covered in the fridge for 3-4 days (or until you run out!) ***Once Ready to Cook: • Heat your griddle. Once hot, add a little bit of cooking oil. • Using a ladle, pour 2-3 oz of the batter onto the heated griddle, and spread into a thin circular shape • Wait for it to start browning – you will be able to see the browning from the top. • Using a flat metal spatula, start to lift up the sides of the dosa. You will see a nice golden brown color starting to form. You only need to cook one side. • Once golden brown, slide the dosa off of your griddle and onto your plate. • Enjoy! **Fillings: • Feel free to get creative with your dosa! • Shape it like a taco or a wrap and fill it with your favorite protein, a salad, sautéed veggies, diced seasoned potatoes, etc. • Goes well pair it with a chutney!