PLAIN DOSAI (SOUTH INDIAN CREPES)
This is a common South Indian food that uses leftover rice. It can be had for breakfast, lunch, or as a snack. The 12 hours mentioned is just overnight soaking. The process is similar to making crepes or pancakes. You can find urad dal at most Indian grocers. Dosas are best eaten hot out of the pan and are usually served with coconut chutney and sambhar (a South Indian hearty lentil soup).
Provided by Meena Chiramel
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 14h7m
Yield 20
Number Of Ingredients 7
Steps:
- Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours.
- Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours.
- Thin the batter, if necessary, by stirring in 1 tablespoon water at a time.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 24.7 g, Fat 1.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 354.6 mg
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F2Fx SILENT
[email protected]I highly recommend this dosa recipe.
Im kewl
[email protected]These dosas are the best I've ever had.
Maria Ailken
[email protected]I'll definitely be making these dosas again.
Sadi Islami
[email protected]These dosas were a hit! Everyone loved them.
Shaz Vlogs
[email protected]Loved these dosas! They were easy to make and turned out perfectly.
Blue Eyes
[email protected]These dosas were amazing! They were so light and fluffy, and they had the perfect amount of crispness. I served them with sambar and chutney, and they were absolutely delicious.
Karen Mcgill
[email protected]I've made dosas before, but this recipe is definitely my favorite. The dosas are crispy on the outside and soft on the inside, and they have the perfect amount of flavor. I love that I can make them ahead of time and reheat them when I'm ready to eat
Abir Hasan Niloy
[email protected]These dosas were delicious! The batter was flavorful and the crepes cooked up evenly. I served them with sambar and chutney, and they were the perfect combination of sweet, sour, and spicy.
makaita mufumisi
[email protected]I was pleasantly surprised by how easy it was to make these dosas. The batter came together quickly and easily, and the crepes cooked up perfectly. I served them with a variety of toppings, and everyone loved them.
keia Richard
[email protected]These dosas were a hit with my family! They loved the crispy texture and the flavorful filling. I will definitely be making these again.
Togtuur Daakt
[email protected]This was my first time making dosas, and I'm so glad I tried this recipe. The dosas were easy to make and turned out perfectly. I was worried they would be too thick or too thin, but they were just right. I served them with chutney and sambar, and th
Tekozuru Mottomo (Teko)
[email protected]I've been making dosas for years, but this recipe is by far the best. The dosas are so light and airy, and they have the perfect amount of crispness. I love that the recipe is also vegan, so I can enjoy dosas without any guilt.
Katelyn Mader
[email protected]These dosas turned out amazing! The batter was easy to make and the crepes cooked up perfectly. They were crispy on the outside and soft and fluffy on the inside. I served them with sambar and chutney, and they were absolutely delicious.