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, we’re going to prepare a Easy dish, dosa (indian rice crepe), dosa batter #mycookbook. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I’ve loved my entire life.

To get started with this recipe, we must 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 that.

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

#mycookbook:

  1. Get For the Batter
  2. Get 3 cups rice
  3. Take 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. Get Water
  7. Make ready For the Dosa/ Rice Crepe
  8. Take Salt as per taste
  9. Take Oil/butter
  10. Take Water
  11. Take Batter

Traditionally, the filling or stuffing of the dosa is mashed potatoes flavored with spices. These days there are many different types of dosas to suit each and every palate. Great recipe for Dosa (Indian Rice Crepe), Dosa batter #mycookbook. Dosas have many variations depending on the size and thickness and taste too.

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 😉👍🏻

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. 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. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka.

So that’s going to wrap this up with this Easy food dosa (indian rice crepe), dosa batter #mycookbook recipe. Thank you very much for reading. I am sure that you will make this at home. There is 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!