How to Make Dosa |Rice and Lentil Crepes
The classic Indian rice and lentil crepes.
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Servings dosas
Ingredients
- 1 and ¼ cup raw rice or long grain rice or basmati rice
- ½ cup skinless black gram urad dal
- ½ teaspoon fenugreek seeds optional
- ¼ cup poha beaten rice flakes
- Water
- Salt to taste
- Sambar or chutney to serve
Instructions
- Soak rice and fenugreek seeds in water for 4-6 hours. Set aside.
- Soak black gram in water for 4-6 hours. Set aside.
To make the batter
- Drain water and place rice and fenugreek seeds in a grinder. Cover with water. Grind to make smooth batter. Grind in batches, if needed.
- Place black gram and poha in the grinder. Cover with water. Grind to make smooth batter.
- Place both batter in a large bowl. Mix well. Make sure it has a pouring consistency. If batter is too thick, add water and mix well. At the same time, the batter should not be too thin. (I used about 1 ½ cups water).
- Leave the batter in a warm place for fermenting. This will take around 8-10 hours.
To make dosa
- Season batter with enough salt. Heat a pan over medium heat. Wipe it with oiled kitchen paper. Pour ¼ cup batter into the pan. Move the ladle in circles to spread the batter in a thin layer. Cook, undisturbed, for about 40- 60 seconds. When the sides of the dosa starts leaving the pan, flip it over and cook. When done, transfer to a serving plate. Repeat with the rest of the batter until finished. Serve hot.
Video
Notes
Although traditionally dosas are made using raw rice, you can replace them with basmati rice or long grain rice.
Fenugreek seeds are optional in this recipe. They enhance the flavour of the dosas. If you don’t like them, just omit them.
Fenugreek seeds are optional in this recipe. They enhance the flavour of the dosas. If you don’t like them, just omit them.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 70g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 115mg | Fiber: 3g | Sugar: 4g