Dosa (Indian Rice Crepe), Dosa batter#mycookbook
Dosas have many variations depending on the size and thickness and taste too. The type I have shown you below is the one that is mostly preferred by everyone. Once you learn the art of making perfect dosas, you’ll never stop making them.😉😁 It’s very healthy and perfect for breakfast.
The process is lengthy but extremely simple 😉😉
Dosa (Indian Rice Crepe), Dosa batter#mycookbook
Dosas have many variations depending on the size and thickness and taste too. The type I have shown you below is the one that is mostly preferred by everyone. Once you learn the art of making perfect dosas, you’ll never stop making them.😉😁 It’s very healthy and perfect for breakfast.
The process is lengthy but extremely simple 😉😉
Cooking Instructions
- 1
Soak 3 cups of rice with a teaspoon of fenugreek seeds for 5 HOURS
- 2
Soak 1 cup of urad dal /matpe bean for 3 HOURS
- 3
Grind the soaked and drained urad dal into a fine paste, by adding little water. (don’t make the paste too thin. We have to grind it finely and keep it as thick as possible)
- 4
Now grind the rice in the same blender.
- 5
Add the flattened rice little by little to the rice in the blender.(NOTE: Rice needs less water compared to the urad dal) Again, grind it finely but not watery. Keep the batter as thick as possible.
- 6
(The thicker the batter, the better it will ferment) The rice paste usually remains a bit coarse. Don’t worry about it. Grind it as fine as you can. Little bit of coarseness doesn’t matter.
- 7
Mix the urad dal and rice-flattened rice paste together in a large bowl with a spatula
- 8
Scrape the sides and put on a preferably transparent lid after mixing very well.
- 9
Place it in the oven with the lights on for 8-10 hours/overnight to ferment.
- 10
If you live in a place with hot or humid weather, you can leave it on the counter top itself.
- 11
When it is well fermented, the quantity will double up and become thick and foamy. (That is why I mentioned’a large mixing bowl’ in the beginning.)
- 12
Now for the dosa/rice crepe:
- 13
Scoop as much batter as you need depending on how many crepe’s you want to make. (1 spoon full =1 dosa)
- 14
Store the rest in an air-tight container in the fridge. (It remains good for 3-4 days)
- 15
Add salt as per taste to the scooped batter, and add about a tablespoon of water(optional) if you feel the batter is too thick. Mix well.
- 16
The consistency will look like this
- 17
Heat up a griddle
- 18
When the griddle is hot, sprinkle some water on to it and wipe it with a clean cloth.(this helps it to cool a bit)
- 19
With a preferably round spoon or ladle, take a spoon full of the well mixed batter and pour it on the griddle and then spread it out in a circular shape
- 20
(The above mentioned step should be really quick after wiping out the water)
- 21
Add cooking oil / butter around the sides, and a few drops in the centre.
- 22
Put on a lid for it to cook well.
- 23
After 10 seconds, fold it into half and serve hot with any curry or side dish of your choice.
- 24
(Here I have served it with prawn curry) (check out my recipe for prawn curry)
- 25
At this point, you can place any stuffing of your choice in the middle, fold and serve.
- 26
The crispier it is, the better it is.
- 27
Enjoy 😉👍🏻
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