Yes, I know dosa is more like a crepe than a bread, but still...
I spent a Saturday making the idlee from epicurious. Whilst the recipe worked, and the dumplings were quite light, the taste was not nice at all. It tasted like uncooked lentil, but almost with a harsh metallic taste. I won't be making them again, and was trying to decide what to make with the rest of my rice flour and white split gram beans (urid dal). I thought I would try dosa, but after looking online, I see that the recipe seems to be roughly the same - grind up rice and urid dal, leave to ferment. Now, if I didn't like how the mix for idlee tasted, I probably won't like how dosas taste. But I also see that some recipes call for the unskinned, balck urid dal.
Do you think it would make a difference to the taste if I used the black urid dal?
Could I use up the rest of my rice flour in place of soaking then grinding up whole rice?
Was the funny taste of the idlee unusual? Is it supposed to have quite a harsh, raw lentil aftertaste?
Any other suggestions for what to do with the urid dal, or any other recipes for dosas, or another type of Indian bread? I've tried rotis in the past, without much success (too dry and brittle)
Lots of questions, I know, but any answers would be greatly appreciated!