Dosa (Indian Rice Crepe), Dosa batter #mycookbook.
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
- Prepare of For the Batter.
- It’s 3 cups of rice.
- It’s 1/2 teaspoon of fenugreek seeds.
- You need 1 cup of Urad dal/(split black matpe bean without husk).
- You need 1 cup of thin flattened rice.
- It’s of Water.
- It’s of For the Dosa/ Rice Crepe.
- You need of Salt as per taste.
- You need of Oil/butter.
- You need of Water.
- You need of Batter.
Dosa (Indian Rice Crepe), Dosa batter #mycookbook step by step
- Soak 3 cups of rice with a teaspoon of fenugreek seeds for 5 HOURS.
- Soak 1 cup of urad dal /matpe bean for 3 HOURS.
- 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).
- Now grind the rice in the same blender..
- 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..
- (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..
- Mix the urad dal and rice-flattened rice paste together in a large bowl with a spatula.
- Scrape the sides and put on a preferably transparent lid after mixing very well..
- Place it in the oven with the lights on for 8-10 hours/overnight to ferment..
- If you live in a place with hot or humid weather, you can leave it on the counter top itself..
- 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.).
- Now for the dosa/rice crepe:.
- Scoop as much batter as you need depending on how many crepe’s you want to make. (1 spoon full =1 dosa).
- Store the rest in an air-tight container in the fridge. (It remains good for 3-4 days).
- 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..
- The consistency will look like this.
- Heat up a griddle.
- 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).
- 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.
- (The above mentioned step should be really quick after wiping out the water).
- Add cooking oil / butter around the sides, and a few drops in the centre..
- Put on a lid for it to cook well..
- After 10 seconds, fold it into half and serve hot with any curry or side dish of your choice..
- (Here I have served it with prawn curry) (check out my recipe for prawn curry).
- At this point, you can place any stuffing of your choice in the middle, fold and serve..
- The crispier it is, the better it is..
- Enjoy 😉👍🏻.
Source : cookpad.com