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Dosa (Rice and Urad Dal Crepe)

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Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney.

This recipe will serve 3. 

Dosa (Rice and Urad Dal Crepe) Recipe by ManjulaIngredients:

  • 1-1/2 cups rice
  • 1/2 cup urad dal washed
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 5 tablespoons oil or clarified butter, ghee

Method

  1. Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
  2. In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
  3. Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
  4. When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
  5. Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
  6. Pour 1/2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about eight inches in diameter thin circle.
  7. Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds.
  8. Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
  9. Serve with coconut chutney, aloo masala and sambhar.

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31 thoughts on “Dosa (Rice and Urad Dal Crepe)

  1. Nice Recipe. Dosa is now also famous in North India, but the taste is not what we tasted in Southern part of India, specially Sambhar. This recipe will help me cook at home. Thanks Manju ji

  2. Hello mam.. Nice to see yo new recipes.. I want to suggest something that makes dosa still more crispy, golden brown n tasty.. Add two table spoons of chana dal while rinsing in with rice, urad dal n fenugreek.. As u said after six hours while blending take a feast full of beaten rice i. e. Poha, rinse it in water for two min n blend it with all ingredients.. It gives tastier dosa n golden brown color.. I am fan of dosa 😊

  3. After trying to make good thin, crispy dosas, for past 18 months – 2 years, I was nearly ready to give up and accept that we can only have them at a restaurant, because all of my either disintegrated into shreds, or were too thick, and became uthepam, perfectly edible, but not dosa – I tried one more time (with a different dosa recipe that you had posted) and suddenly it happened! A lesson learned – do not give up! Thank you for all your work on this site.

  4. How long can you keep the batter if you don’t use all of it? It’s just me and my husband at home. Thanks!

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