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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, dosa (indian rice crepe), dosa batter #mycookbook. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I have loved my whole life. They are nice and they look fantastic.

Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation. They can be served plain or stuffed, rolled or folded, and with any number of chutneys.

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

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

#mycookbook:

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

The ingredients for making dosa are minimal and simple; it's more about the process with this recipe. Plain Dosa Recipe is a South Indian Breakfast Recipe made out of Fermented rice batter and black gram batter. Plain dosa recipe goes really well along with sambhar, chutney or idli podi. I store my batter in my turned off oven or microwave.

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 😉👍🏻

Let the oven light stay on for an hour. The longer the batter stays outside, it will become sour. If you don't plan on making dosa, transfer the dosa batter into the refrigerator. Dosa - Dosha Recipe - South Indian Breakfast Dosa is usually made by soaking the rice and urad dal for few hours and grinding them to a fine paste.

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