Dhosaka
Sanskrit
विदलं चणकस्यैवं पूर्वसम्भारसंस्कृतम् ॥ १३९२ ॥ ताप्यां तैलविलिप्तायां धोसकान्विपचेद्बुधः । माषस्य राजमाषस्य वट्टाणस्य च धोसकान् ॥ १३९३ ॥ अनेनैव प्रकारेण विपचेत्पाकतत्त्ववित् ।
English
Split chickpea, prepared in this same way with the seasonings named before — on a griddle smeared with oil the wise man should cook dhosakas. Dhosakas of black gram, of cowpea, and of pea the knower of the essence of cooking should cook by this very same method.
Unlike a modern dosa, this is made without any fermentation step and does not include any rice flour. The recipe doesn’t say what to serve with the dosa, but you can serve alongside a savoury dish, a relish, or with some yoghurt.
Ingredients
- 200 g split chickpeas (chana dal), or urad dal, cowpeas, or dried peas — or 150 g chickpea flour (besan)
- 15 g fresh ginger, finely chopped
- 1 tsp ground cumin
- ¼ tsp asafoetida
- 1 tsp rock salt
- Oil, for the griddle
Method
- If using whole dal, soak 4–6 hours, drain, and grind with water to a thin, pourable batter. If using besan, whisk it directly with water to the same consistency and rest 10 minutes.
- Stir in the ginger, cumin, asafoetida, and salt. Use the batter right away.
- Heat a tawa or heavy frying pan over medium heat and smear it with oil.
- Pour on a ladleful and spread it out from the centre into a thin round. Cook until the underside is set and freckled, oil the top, turn, and cook the second side.
- Serve hot off the pan.