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

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

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.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to 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 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. Make ready 1 cup thin flattened rice
  6. Get Water
  7. Prepare For the Dosa/ Rice Crepe
  8. Get Salt as per taste
  9. Take Oil/butter
  10. Prepare Water
  11. Take 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.

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 😉👍🏻

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. A dose/dosai is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Dosas are popular all over the world.

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