Dosa (Indian Rice Crepe), Dosa batter #mycookbook
Dosa (Indian Rice Crepe), Dosa batter #mycookbook

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, dosa (indian rice crepe), dosa batter #mycookbook. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I have loved my entire life. They’re nice and they look wonderful.

Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Dosas became very popular with the rise of udupi restaurants.

To begin with this particular recipe, we have to first prepare a few components. You can have dosa (indian rice crepe), dosa batter #mycookbook using 11 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Dosa (Indian Rice Crepe), Dosa batter

#mycookbook:

  1. Take For the Batter
  2. Prepare 3 cups rice
  3. Prepare 1/2 teaspoon fenugreek seeds
  4. Get 1 cup Urad dal/(split black matpe bean without husk)
  5. Get 1 cup thin flattened rice
  6. Prepare Water
  7. Make ready For the Dosa/ Rice Crepe
  8. Get Salt as per taste
  9. Get Oil/butter
  10. Get Water
  11. Make ready Batter

Dosa are basically rice and lentil crepes which are made with ground and fermented lentil-rice batter. The lentils and rice are soaked. Dosas are popular all over the world. Countless Udipi restaurants in India and abroad, and not one of them leaves out this iconic food from its menu.

Steps to make Dosa (Indian Rice Crepe), Dosa batter

#mycookbook:

  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 😉👍🏻

Dosas are hugely popular in the rest of the country as well, and Udipi restaurants serve them along with other South Indian foods in almost every suburb. Dosa is an Indian crepe made from rice and lentils. Dosa is a staple food in South India. Here i have given a collections of healthy South Indian dosa Recipes & adai Recipes, which are very authentic and distinct. Each and every Dosa is so unique with its taste, flavour,color, and texture.

So that is going to wrap this up with this special food dosa (indian rice crepe), dosa batter #mycookbook recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!