Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Dosa (Indian Rice Crepe), Dosa batter #mycookbook. one of my favorites food. This time, I will make it a little bit tasty. This is gonna smell and look deliciou

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 restaurant

Dosa recipe - Dosa batter - Authentic video recipe from India. How to make a dosa / dosha and dosa batter traditional way. A dose/dosai is a rice pancake, originating from South India, made from a fermented batter predominantly consisting of lentils and rice.

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

#mycookbook:

1. It’s 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. You need 1 cup of thin flattened rice
6. Prepare of Water
7. It’s of For the Dosa/ Rice Crepe
8. You need of Salt as per taste
9. Prepare of Oil/butter
10. You need of Water
11. You need of Batter

Countless Udipi restaurants in India and abroad, and not one of them leaves out this iconic food from its menu. Dosas are hugely popular in the rest of the country as well, and Udipi restaurants serve them along with other South Indian foods in almost every suburb. 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.

Step 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 (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 i
27. Enjoy 😉👍🏻

Dosa are basically rice and lentil crepes which are made with ground and fermented lentil-rice batter. The lentils and rice are soaked. Dosa is a crispy crepe made with the same batter of lentils and rice. Being a North Indian, my mom did not make idlis from scratch at home. Mostly we would use store-bought batter to make idli and dosa.

So that’s going to wrap it up with this exceptional food Dosa (Indian Rice Crepe), Dosa batter #mycookbook. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!