South Indian Crepe Dosa
Dosa is made in different ways in south india. It is a very common breakfast in most south indian homes. It takes a lot of practice to make perfect Dosa. The key to making Perfect Dosa is the batter. If your batter is made at the right consistency then you will get the perfect Dosa. Even professional chefs need the perfect batter to make perfect Dosa. It took me years to make perfect dosa. I still remember the first time I made dosa it came out horrible because no one told me about the right consistency. I love to eat dosa only if it is paper thin as I like crispy crunchy textures.
- 3 Cups Rice
- 1 Cup Urdh Dhal
- 1 Teaspoon Fenugreek Seeds
- To taste Salt
- As required Water
Method For Grinding
- Soak rice and fenugreek seeds together and uradh dhal and parboiled rice separately for 4 to 6 hours minimum.
- Grind uradh dhal first then basmati rice and fenugreek seeds followed by parboiled rice. Once parboiled rice is grinded add cooked rice and grind.
- Once all is grinded mix all together by hand grinded rice, dhal and parboiled rice . At this stage the batter should feel thick add a little water and mix batter should be at pouring consistency but not thin. It should coat the back of a spoon. Keep it on the counter to fermented over night or 12hours warm weather 24hours cold weather.
- Once it has fermented add salt and let it sit for 1/2 an hour.
Method For Making the Dosa
1. Take a non stick pan put a drop of oil and wipe the pan with a paper towel.
2. Heat the pan on medium heat pour the dosa batter. Using the back of the spoon spread it in a circular motion or any shape you desire.
3. Put little drops of oil or ghee on the edges and on top of dosa. When it starts to come out on the edges and is golden brown in color dosa is ready. Put chicken masala in the middle and fold from both sides. Serve with sambar and chutney. Enjoy it.
• Make sure you add water little by little while grinding to avoid getting grainy batter.
• Batter should not be grainy it should have little grainy texture but not much
• Batter should be light and at pouring consistency not runny.
• After fernmation mix the batter well by hand as the rice sits on the bottom. If the batter is thick next day add a little water.
• You can flip and cook on the other side as well but that wont be nessary as it is cooked.
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