Yoghurt pancake from Andhra Pradesh (Perugu dosai)

Dosas come in 1000’s of varieties, but they can be broadly classified into two categories: fermented and non-fermented. The more common variety is fermented, wherein the dosa batter is allowed to sit overnight, or longer, until it ferments into tha bubbly batter. The non-fermented batters are quick dosas and can be made immediately without much planning.

This is a lovely non-fermented batter. The yoghurt adds a tanginess that is associated with dosas, but also a creamy, soft texture to the dosa.

This is a light dosa that is quick and simple to make. The dosa has a delicate sourness to it

This cookbook on South Indian dosa is a very specialised cookbook from one of my favourite chefs. Every recipe is authentic, and this book is written with a depth of knowledge and understanding of the different cuisines in South India. This pancake recipe, like the other dosas and adai recipes from this cookbook, makes this cookbook essential for those who enjoy this type of dish.

For more recipes from the fabulous cookbook, click here.

Ingredients:

1 cup all-purpose flour

1/2 cup rice flour

1-2 green chillies, minced

1 tablespoon cilantro, minced

1 cup yoghurt

Salt, to taste

1/2 teaspoon asafoetida

1/2 teaspoon ginger paste

Water, as needed

Oil, for frying

Mix all the ingredients, except the oil, until you have a well-blended, smooth batter that has the consistency of thin cream. Allow to sit for 30 minutes to allow the flour to saturate thoroughly.

Heat a frying pan until very hot. Add a few drops of oil. Add a 1/4 cup ladle of the batter to the centre. Using the bottom of a spoon, spread out the batter starting at the centre and working your ladle outwards to get a thin pancake. Drizzle with oil and fry for 1 minute until the bottom is browned and crisp. Flip and cook for 20 seconds. Fold in half and remove.

Repeat with the rest of the batter for as many dosas as you need.

Serve immediately with chutneys and potatoes.