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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, dosa (indian rice crepe), dosa batter #mycookbook. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I have loved my whole life. They are 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 get started with this 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 can achieve it.

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

#mycookbook:

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

Dosa recipe - Dosa batter - Authentic video recipe from India. How to make a dosa / dosha and dosa batter traditional way. Dosa is an Indian crepe made from rice and lentils. Dosa is a staple food in South India.

Instructions 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 😉👍🏻

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. Dosa is a crispy crepe made with the same batter of lentils and rice. Being a North Indian, my mom did not make idli's from scratch at home. Mostly we would use store-bought batter to make idli and dosa.

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