Dosa / Rice Crepes

 One day I happened to talk to an aquaintance at the park about a restaurant where you get the best Dosa. Her response was ‘Nah, I make the best Dosa, my Mom taught me how’. Well, Dosa is South Indian delicacy. She is South Indian. I was intrigued to say the list. She gave me her mom’s recipe in a heartbeat, next thing she invites me over for lunch and teaches me how. At this point, how can I not try the recipe. In short, I don’t order Dosa at the restaurants anymore. Yes, this THREE ingredients  Dosa recipe is that good. I share the recipe to whoever is interested. Here is an attempt to do the same.

Ingredients:

1. Idali Rice - 1 Cup

2. Urad Dal - 1/4 Cup

3. Fenugreek Seeds - 7-8

Method:

1. Soak all three ingredients separately in triple water 4 to 12 hours. 

2. Drain all the water. Grind all together with a little bit of water to get a consistent batter. Fermentation needs a little water. 

3. Cover the container and let it sit overnight. You will get fermented batter next day morning. Add salt right before using it. You can put the batter in refrigerator and it will be good for another 2-3 days. If you deep freeze is I highly recommend to use the batter within an month. The batter stays well but after a month nutrition value does goes away; as per nutritionist. 

4. I like to add vegetable purées in plain Dosa batter simply because kids like it. A spoonful of purée for a ladle of Dosa batter will do. Here I have used spinach purée for green and carrot purée for orange. 

5. On a hot griddle, add a ladleful of batter and spread it across in a gentle circular motion. You can add a teaspoon of oil around it. Once done, flip it and keep Dosa on other side for much less time and it’s ready. Once you plate the dosa, clean the griddle each time with a teaspoon of water so next Dosa won’t stick.  

6. Enjoy Dosa with Sambar, coconut Chutney, tomato chutney or ketchup.