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Rice Crepe

Dosa
Crispy Rice and Lentil crepe, traditionally known as “Dosa” is savory bread. It can be enjoyed plain with Sambhar or stuffed with various types of fillings.
Pairing Ideas:

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Dosa

Dosa
Total Time Prep Time Cook Time Serves 2

Ingredients

  • 2 Cup Basmati Rice  
  • 1 Cup Toor Lentil  
  • 1/2 tsp Salt  
  • 1-2 tbsp Canola Oil  

Directions

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  • Step for Recipe - Dosa
    1. Separately wash rice and lentil well with plenty of water. Soak both rice and lentil separately 3-4 hours. Drain water from both. Now, grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Add a little water if needed.
    Step for Recipe - Dosa
    2. Mix both rice and dal together after grinding. Add salt and leave for 4-5 hours for fermentation. (Preferably overnight in a warm place.)
    Additional Notes
    You can also add 1/2 tsp Sodium Bicarbonate to speed up the fermentation process.
  • Step for Recipe - Dosa
    3. Heat the iron griddle. Add 1/4 tsp oil to just coat the griddle. Keep heat on medium high. Pour a spoonful of batter in the centre and quickly spread with the back of the spoon to a thin round. Pour 1/2 tsp oil on all sides of round dosa. This helps to release dosa from griddle without breaking. Turn the dosa and cook on other side on low heat for 2 minutes.
    Additional Notes
    Before cooking adjust salt to taste and add water (if needed) so that consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
    Step for Recipe - Dosa
    4. Server it hot with Sambhar or Tomato / Onion chutney.
    Additional Notes
    Dosa Crepe tastes best when served hot.
Savita's Notes:
You can make the “Dosa” batter ahead of time and then keep it in freeze to reuse for 3-4 days.

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3 comment(s)

  1. Hi @Priya, thanks for visiting ChefDeHome. I always enjoy dosa with quick and famous spicy chutney (staple in every south indian home). I am going to add recipe soon but for you here is the recipe: heat 1 tsp of oil and saute 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 1/2 cup channa dal and 1/2 cup urad dal and 2 dry red pepper whole until the lentils are slight red. Grind to powder form. to make chutney just mix 2 tbsp of this powder with 1/2 tbsp lemon juice and enjoy with dosa or idli or vada. Happy cooking!!!
  2. Nice recipe..can you suggest easy-to-make chutneys that go well with dosa?
  3. Dosa is my alltime favortite food at South Indian Restraunts. I will try it at home now. Thanks for this recipe ChefDeHome