Dosa (Indian Rice Crepe), Dosa batter #mycookbook. 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. A dosa is South Indian, fermented crepe made from rice batter and black lentils.

It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt. Dosas are a common part of the diet in South India, but has become popular all over the Indian subcontinent.. You can cook Dosa (Indian Rice Crepe), Dosa batter #mycookbook using 11 ingredients and 27 steps. Here is how you cook it.

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

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

Dosa is a popular South Indian thin crepe that is made of 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. The word neer literally means water in Tulu language, which means the batter is watery and not thick like a typical Dosa batter. Made up of Rava (semolina), rice flour, and all-purpose flour (maida).

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

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 😉👍🏻.

Benne Dosa translates to butter dosa and is made with a lot of butter and typically served with coconut chutney. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney. Fermentation depends on how warmer the room is. I store my batter in my turned off oven or microwave.