Recipe of Dosa (Indian Rice Crepe), Dosa batter #mycookbook Super Quick Homemade for No Worry

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

Dosa (Indian Rice Crepe), Dosa batter #mycookbook They can be served plain or stuffed, rolled or folded, and with any number of. Dosa recipe – Dosa batter – Authentic video recipe from India. How to make a dosa / dosha and dosa batter traditional way.

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Hello everybody, it’s me again, Annice, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dosa (indian rice crepe), dosa batter #mycookbook. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Dosa (Indian Rice Crepe), Dosa batter #mycookbook is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Dosa (Indian Rice Crepe), Dosa batter #mycookbook is something which I’ve loved my whole life. They are fine and they look fantastic.

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 restaurants.

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To begin with this recipe, we must prepare a few ingredients. You can cook dosa (indian rice crepe), dosa batter #mycookbook using 11 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Dosa (Indian Rice Crepe), Dosa batter #mycookbook:

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

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. Dosa are basically rice and lentil crepes which are made with ground and fermented lentil-rice batter. Dosas are popular all over the world.

Instructions 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 😉👍🏻.
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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. Dosa – a thin and crispy crepe made from rice and urad dal (black lentils), served with Coconut Chutney and Vegetable Sambar is a match made in Dosa batter prepared in this recipe can be used for the making most of the Dosas mentioned above as well other South Indian staple food items like. This Dosa batter with RICE FLOUR is what you need if you don't want to spend too much time grinding. The crispy dosa made with rice flour is a staple in our house.

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