Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, dosa (indian rice crepe), dosa batter #mycookbook. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin 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 can achieve it.

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

#mycookbook:

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

Its main ingredients are rice and black gram. What is Dosa and How is it made. Dosa also called as dosai (in Tamil language) is a famous South Indian breakfast or snack both in India as well as outside India. Dosa are basically rice and lentil crepes which are made with ground and fermented lentil-rice batter.

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 😉👍🏻

The lentils and rice are soaked. dosa recipe dosa batter for masla dosa in mixie recipe with step by step photo/video recipe. a traditional & authentic south i am a huge fan of dosa recipe and you can clearly see that in my blog. well being a south indian, dosa recipes are must for breakfast and for brunch. i prepare the dosa. Dosas too are an integral part of South Indian cuisine. You can either make a separate batter for dosas as specified below, or make the idli batter itself in bulk and use for both purposes - the only difference being that while idli batter is fermented for a long time, dosa batter need not necessarily. Dosa is a crispy crepe made with the same batter of lentils and rice.

So that’s going to wrap it up for this exceptional food dosa (indian rice crepe), dosa batter #mycookbook recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!