Dosa (Tosai) - Indian rice crepe

Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Dosa (Tosai) - Indian rice crepe. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Dosa (Tosai) - Indian rice crepe is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Dosa (Tosai) - Indian rice crepe is something which I have loved my whole life. They are fine and they look wonderful.

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To get started with this particular recipe, we must first prepare a few components. You can have Dosa (Tosai) - Indian rice crepe using 6 ingredients and 10 steps. Here is how you cook it.

South Indian Dish. Indian rice pancakes made from fermented batter. Dosa are delicious when it served with Curry and Chutney.

Ingredients and spices that need to be Take to make Dosa (Tosai) - Indian rice crepe:

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

Steps to make to make Dosa (Tosai) - Indian rice crepe

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.

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