Dosa Batter (the Indian crepe)

When you are  feeling adventurist, plan on cooking South Indian food because your diet typically consists of rice, lentil, and stew, then why not make some Dosa batter (the Indian crepe)

This batter recipe is not for the faint hearted. The very first time I tried to make this batter, it did not ferment so the texture and consistency was off.  Traditonally, you would make the crepe and fill it with Dosa Potato. Or if you are feeling bold you can fill the crepe with any mains you like.  Any way you try this, it will surely make your mouth water and your belly happy.


Dosa Batter (the Indian Crepe)



To make the batter

  1. Wash and soak rice and urad dal in separate dishes for 4-6 hours
  2. In a blender, blend rice and urad dal separately into a paste, then mix then together (if you blend them together, the consistency of the batter will not turn out smooth)
  3. Test batter for thickness, if the batter is too thick or too thin, the batter will not ferment well. Batter should be slightly thinner than pancake batter
  4. Store batter in a glass jar in a warm place over night for fermentation of batter
  5. Remove batter from refrigerator 1-2 hour prior to making (you want to bring the batter to room temperature)

To make the Dosa

  1. For this you will need to preheat a non-stick flat pancake griddle
  2. Dip halved onion in olive oil, and grease griddle, the onion juices mixed with the oil prevents the batter from sticking
  3. Mix 1 cup of batter with 1-2 tbs water at a time, until the batter drips like paint
  4. Test a small amount on the griddle by pouring batter in the center and spreading it thin using the bottom of the ladle or a batter spreader
  5. Let the batter cook until it crips and is easily lifted from pan
  6. Add dosa potatoes and coconut chutney to the center and create using 2 spatulas fold the sides of the dosa
  7. Enjoy!

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