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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Md ArmanHasnaarifullha
[email protected]5 stars! This recipe is a must-try for any dosa lover.
Ali Hassan227
[email protected]Yum! These dosas were light, crispy, and flavorful. I'll definitely be making them again.
Minahil Shahzadi
[email protected]Perfect! I've been looking for a good dosa recipe for ages, and this one is a keeper.
VB Still
[email protected]These dosas were easy to make and tasted great. I served them with a simple chutney and they were a hit.
Tasin Khan
[email protected]Delicious! I added a bit of green chili to the batter for a little extra spice, and they turned out perfectly. My new favorite dosa recipe!
Tigist Kassahun
[email protected]These dosas were a hit at my party! I made them ahead of time and they reheated beautifully. They were the perfect finger food for my guests.
Anni Nyman
[email protected]I've been making dosas for years, and this recipe is the best I've ever tried. The crepes are light and fluffy, and they have a slightly tangy flavor that I love. I will definitely be making these again and again.
Deon Holland
[email protected]My family loved these dosas! The batter was easy to make and the crepes turned out perfectly crispy on the outside and soft on the inside. We served them with a variety of chutneys and sambar, and everyone raved about them.