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Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Master how to make the best homemade koji-fermented dosas with this easy baking recipe. The koji fermentation creates exceptional tanginess while the aromatic curry leaf oil adds depth. Learn the perfect technique for thin, crispy edges with tender centers - the ultimate fusion of traditional and modern flavors.
Difficulty:
Intermediate
Prep Time:
24 hours
Cook Time:
20 mins
Serves:
8 dosas
An overhead shot of golden-brown koji dosas stacked on a handcrafted clay plate, with one dosa partially unfolded to reveal its lacy, crisp texture. A small copper bowl of vibrant green curry leaf oil sits nearby with droplets artfully drizzled across the dosas, creating a striking color contrast. In soft natural light, the fermented dosas exhibit caramelized edges and airy bubbles throughout, while scattered fresh curry leaves and a small bowl of coconut chutney complement the composition. The rustic wooden table beneath holds scattered grains of rice and dried red chilies, emphasizing the traditional yet innovative nature of this fermented creation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g rice flour</li><li class="ingredients-single-item">100g koji rice (or koji starter)</li><li class="ingredients-single-item">50g urad dal flour (or split black gram flour)</li><li class="ingredients-single-item">10g fenugreek seeds, ground</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">700ml water, divided</li><li class="ingredients-single-item">For the curry leaf oil:</li><li class="ingredients-single-item">30g fresh curry leaves</li><li class="ingredients-single-item">120ml neutral oil (sunflower or rice bran)</li><li class="ingredients-single-item">2 dried red chilies</li><li class="ingredients-single-item">5g mustard seeds</li><li class="ingredients-single-item">3g asafoetida (or garlic powder)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick tawa or flat griddle pan</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Fermentation container with lid</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Ladle</li><li class="equipment-single-item">Spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your fermentation base. In a large bowl, combine the rice flour, koji rice, urad dal flour, and ground fenugreek. The koji contains enzymes that will break down the starches in the rice flour, creating complex flavors during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 500ml of lukewarm water (around 35°C) to the flour mixture and blend thoroughly using a blender or food processor until completely smooth with no lumps. The warm water activates the koji enzymes and begins the fermentation process.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the blended mixture to a fermentation container. Cover with a lid but don't seal it completely – the mixture needs to breathe. Leave in a warm place (ideally 25-30°C) for 18-24 hours until the batter has risen, developed a pleasant sour aroma, and shows bubbles on the surface. Fermentation times may vary depending on your room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After fermentation, gently stir the batter and add salt and the remaining 200ml of water to achieve a pouring consistency similar to heavy cream. The batter should flow easily off a ladle but still coat the back of a spoon. Let it rest for 30 minutes after adjusting the consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the batter rests, prepare the curry leaf oil. Heat the neutral oil in a small saucepan over medium heat. Add the mustard seeds and wait until they begin to pop. Immediately add the dried chilies and curry leaves (be careful as they may splatter). Turn heat to low and add the asafoetida, then remove from heat. Allow to cool completely – this infuses the oil with the aromatic compounds from the curry leaves and spices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat your tawa or griddle over medium-high heat until a drop of water sizzles and evaporates immediately. Lightly grease the surface with a small amount of oil using a paper towel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Ladle approximately 60ml of batter onto the center of the hot surface. Using the bottom of the ladle, quickly spread the batter in circular motions from the center outward to create a thin, round dosa about 20cm in diameter. The characteristic bubbles will begin to form as it cooks – these are signs of successful fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drizzle about 5ml of curry leaf oil around the edges of the dosa and a little over the surface. This not only adds flavor but helps create those desirable crispy edges. Cook until the bottom turns golden brown (about 2 minutes), and the top appears set with a matte finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a thin spatula, gently loosen the edges of the dosa and fold it in half or roll it up. Transfer to a serving plate. The perfect dosa should be crisp at the edges but still have a slightly soft, chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat with the remaining batter, stirring occasionally to maintain even consistency, and adding a tiny bit of oil to the griddle between each dosa. Serve immediately with extra curry leaf oil for drizzling, and your choice of accompaniments like coconut chutney or sambar.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Koji-Fermented Rice Flour Dosa with Curry Leaf Oil?

This fermented dosa requires rice flour, koji rice, urad dal flour, fenugreek seeds, salt, and water. The aromatic curry leaf oil is made with fresh curry leaves, neutral oil, dried red chilies, mustard seeds, and asafoetida.

How to cook Koji-Fermented Rice Flour Dosa with Curry Leaf Oil at home?

Learn how to cook Koji-Fermented Rice Flour Dosa with Curry Leaf Oil by combining rice flour, koji rice and urad dal flour, fermenting for 18-24 hours, then spreading the batter thinly on a hot griddle. Drizzle with homemade curry leaf oil while cooking until golden brown with crispy edges and soft centers.

Can I substitute the koji rice if I can't find it?

Yes, if koji rice is unavailable, you can use rice koji powder or even a tablespoon of amazake (rice koji drink) as alternatives. In a pinch, you could use a sourdough starter with a bit of yoghurt, though this will yield a different but still tangy flavour profile.

How can you tell when dosa batter is properly fermented?

Properly fermented dosa batter will have nearly doubled in volume, show bubbles throughout the surface, emit a pleasant sour aroma, and have a slightly fluffy texture. The batter should also appear lighter in colour than when you started the fermentation process.

What's the secret to getting thin, crispy dosas with tender centres?

The secret lies in the batter consistency (like heavy cream), a very hot griddle, spreading the batter quickly in circular motions, and drizzling oil around the edges. The koji fermentation creates air pockets that help achieve the ideal texture contrast.

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Fermentation times may vary depending on your room temperature." }, { "@type": "HowToStep", "name": "Adjust consistency", "text": "After fermentation, gently stir the batter and add salt and the remaining 200ml of water to achieve a pouring consistency similar to heavy cream. The batter should flow easily off a ladle but still coat the back of a spoon. Let it rest for 30 minutes after adjusting the consistency." }, { "@type": "HowToStep", "name": "Prepare curry leaf oil", "text": "While the batter rests, prepare the curry leaf oil. Heat the neutral oil in a small saucepan over medium heat. Add the mustard seeds and wait until they begin to pop. Immediately add the dried chilies and curry leaves (be careful as they may splatter). Turn heat to low and add the asafoetida, then remove from heat. Allow to cool completely – this infuses the oil with the aromatic compounds from the curry leaves and spices." }, { "@type": "HowToStep", "name": "Heat griddle", "text": "Heat your tawa or griddle over medium-high heat until a drop of water sizzles and evaporates immediately. Lightly grease the surface with a small amount of oil using a paper towel." }, { "@type": "HowToStep", "name": "Spread dosa batter", "text": "Ladle approximately 60ml of batter onto the center of the hot surface. Using the bottom of the ladle, quickly spread the batter in circular motions from the center outward to create a thin, round dosa about 20cm in diameter. The characteristic bubbles will begin to form as it cooks – these are signs of successful fermentation." }, { "@type": "HowToStep", "name": "Add curry leaf oil", "text": "Drizzle about 5ml of curry leaf oil around the edges of the dosa and a little over the surface. This not only adds flavor but helps create those desirable crispy edges. Cook until the bottom turns golden brown (about 2 minutes), and the top appears set with a matte finish." }, { "@type": "HowToStep", "name": "Fold and serve", "text": "Using a thin spatula, gently loosen the edges of the dosa and fold it in half or roll it up. Transfer to a serving plate. The perfect dosa should be crisp at the edges but still have a slightly soft, chewy center." }, { "@type": "HowToStep", "name": "Cook remaining dosas", "text": "Repeat with the remaining batter, stirring occasionally to maintain even consistency, and adding a tiny bit of oil to the griddle between each dosa. Serve immediately with extra curry leaf oil for drizzling, and your choice of accompaniments like coconut chutney or sambar." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-02", "reviewBody": "The koji fermentation gives these dosas an incredible depth of flavor I've never experienced before. The curry leaf oil takes it to another level! My family couldn't believe I made these at home.", "name": "Perfect Crunch with Fermented Tang", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-05", "reviewBody": "I was hesitant to try this with my picky eaters, but my kids absolutely devoured these dosas! The crispy texture won them over, and I love that they're getting fermented foods in their diet. A surprising win!", "name": "Kids Surprisingly Loved These", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ming-Hua Chen", "datePublished": "2024-06-10", "reviewBody": "I've made traditional dosas before, but the koji fermentation creates a completely different profile. Takes patience but absolutely worth the wait! That tanginess pairs perfectly with the aromatic curry leaf oil.", "name": "Worth the Fermentation Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Karim", "datePublished": "2024-06-14", "reviewBody": "These dosas have the perfect balance of crispy edges and soft centers. The koji gives such a wonderful tang that's even better than my favorite restaurant dosas. Will be making these regularly!", "name": "Better Than Restaurant Dosas", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-06-19", "reviewBody": "I made this as a weekend project and was amazed by how well they turned out. The curry leaf oil is genius - adds an incredible aroma and flavor. Don't skip that step! Now a family favorite for breakfast.", "name": "Weekend Project Success Story", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/koji-fermented-rice-flour-dosa-with-curry-leaf-oil-recipe" }
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