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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, dosa (indian rice crepe), dosa batter #mycookbook. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I’ve loved my entire life.

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 begin with this particular recipe, we have to first prepare a few components. You can cook 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. Take For the Batter
  2. Make ready rice
  3. Take fenugreek seeds
  4. Take Urad dal/(split black matpe bean without husk)
  5. Prepare thin flattened rice
  6. Prepare Water
  7. Prepare For the Dosa/ Rice Crepe
  8. Take Salt as per taste
  9. Take Oil/butter
  10. Prepare Water
  11. Prepare Batter

Great recipe for Dosa (Indian Rice Crepe), Dosa batter #mycookbook. Dosas have many variations depending on the size and thickness and taste too. 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.

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 😉👍🏻

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. Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. 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. Plain Dosa Recipe is a South Indian Breakfast Recipe made out of Fermented rice batter and black gram batter.

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