Crispy Indian Rice Crepes

Dosa

(45 reviews)

Growing up, the aroma of dosas sizzling on my grandmother's cast iron tawa was the highlight of our weekend breakfasts. Paired with spicy chutneys and warm sambar, it's still my ultimate comfort food.

Prep time:15 mins

Cook time:30 mins

Total time:45 mins

Protein

Carbs

27g

Fat

Calories

150 kcal

Servings:

Gluten FreeVegan

Ingredients

parboiled rice1.50 cups

(soaked for 4 hours)

urad dal0.50 cup

(soaked for 4 hours)

fenugreek seeds0.50 tsp

(soaked with urad dal)

salt1 tsp

(or to taste)

wateras needed

(for blending)

oilas needed

(for cooking)

Directions

Prepare the Batter

Drain the soaked rice and urad dal with fenugreek seeds.
In a high-powered blender, grind the urad dal and fenugreek seeds with a splash of water until very smooth and fluffy. Transfer to a large bowl.
Next, grind the rice with water until a smooth batter forms.
Combine both batters in the bowl, stir in the salt, and mix well.
Cover and let the batter ferment in a warm spot for 8-12 hours, until it has a slightly sour aroma and has doubled in volume.

Chef's tip: The fermentation process is key to the dosa's flavor and texture. If your kitchen is cool, consider leaving the batter in an oven with the light on to facilitate fermentation.

Cook the Dosas

Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease with a few drops of oil.
Stir the dosa batter and add water if necessary to achieve a thin, pourable consistency.
Pour a ladleful of batter onto the center of the skillet. Using the back of the ladle, spread the batter outward in circular motions to form a thin crepe.
Drizzle a little oil around the edges and cook until the edges begin to lift and the dosa turns golden and crispy, about 2-3 minutes.
Gently lift the dosa with a spatula, fold it in half, and serve hot.
Repeat with the remaining batter.

Chef's tip: For ultra-crispy dosas, ensure the skillet is hot enough before spreading the batter and keep the batter thin.