Easiest Way to Prepare Delicious Dosa (Tosai) - Indian rice crepe

Dosa (Tosai) - Indian rice crepe. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Pohjantähden sairausvakuutus on reilusti räätälöitävissä ja voimassa myös ulkomailla.

Indian rice pancakes made from fermented batter. Dosa are delicious when it served with Curry and Chutney. A dosai or dosa or dose is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. You can cook Dosa (Tosai) - Indian rice crepe using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Dosa (Tosai) - Indian rice crepe

1. It's 3 cup of white rice.
2. It's 1 cup of urad dhall.
3. Prepare 3/4 tsp of fenugreek seeds.
4. Prepare of Wash & Soak all the 3 above ingredients in clean water (5 hours).
5. Prepare of Salt.
6. It's of Oil or Ghee to spread on pan.

It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized (sweet variants also exist). Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt. Dosa (Tosai) - Indian rice crepe Poppyz. Indian rice pancakes made from fermented batter.

Dosa (Tosai) - Indian rice crepe instructions

1. Wash the rice and urad dhal well and drain. Add the fenugreek seeds to the mix and add enough water to the bowl to soak. Soak for minimum 8 to 10 hours..
2. Cut onion into half and dip lightly into the bowl of ghee or oil. Rub the oil onion all over the surface of the pan to lightly grease. The ghee or oil should barely be visible in the pan. Turn on the heat to medium flame..
3. Add a scant ladleful of batter to the center of the pan, much like you would for a pancake..
4. Add the soaked ingredients to a high-speed blender and process, adding 1 3/4 cups cold water, until a smooth yet slightly grainy paste has formed..
5. Transfer to a large pot and gradually add 1 cup of water to make a batter. The consistency of the batter should not be too thick..
6. Add salt (salt to taste) and keep the dosa batter aside in a warm, dark spot, covered, for minimum 13 to 14 hours (can keep up to 24 hours) After this fermentation, stir the batter well. It will have thickened and foamy consistency. The batter is now ready to make dosas..
7. Begin to spread the batter in sweeping circular motions to form a pancake like shape..
8. Sprinkle oil/ghee all over the surface of the dosa and around its edges..
9. Cook for 1 1/2 minutes, or until the upper surface begins to look cooked (it will no longer look soft or runny). (Cover with lid will fasten the process).
10. When the bottom part turns slightly golden and the edges begin to lift, Use a flat spatula to loosen the edges, then roll over the dosa and lift onto a plate..

Dosa are delicious when it served with Curry and Chutney. Savory Moong Dal Rice Crepes (Dosa or Cheela) A simple, inspired take on classic Indian dosas and cheelas — a savory dal and rice crepe that's perfect for stuffing with sautéed vegetables, especially potatoes! Serve with green chutney for even more flavor. The perfect side, snack, or vehicle for scooping saucy dishes! Rice and lentils make up the base of this very popular South Indian breakfast.