Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Lentil and Rice Crepes (Dosa) with Chutney

on November 8, 2012

Dosa with Chutney

Rice and lentil crepes (Indian Dosa) with Chutney are finger licking good and nutritious. Enjoy Indian food with your fingers. Forks and knives just make it difficult to devour one too many of these lovelies! A chance to not worry about polishing our silverware for a change. Just clean hands required 😉 We love having Dosa for breakfast or snack or even light dinner on lazy evenings. Once the batter is made and fermented it can be refrigerated and used within a week. This makes it easy to eat in on days that you are in no mood to start from scratch.

For the Crepes (Dosa)

Soak 1 cup of Urad dal and 3 1/2 cups of par boiled rice for at least 4 hours. These ingredients are available in any Indian grocery store. Grind to a smooth batter using enough water. Add salt to taste.  Let the batter ferment overnight (or 8 to  10 hours). This gives it a lovely sour dough bread taste. Take a small quantity of the batter and add more water if necessary to adjust to crepe batter consistency. Grease a frying pan (I use cast iron) and heat it on medium flame. Pour a ladle and a half of batter and immediately with the back of the ladle swirl the batter as thin as possible. Use gentle pressure and spread quickly. Add a 1/2 t of oil around the crepe and some on top. Let cook to golden brown. Go around the edges and then flip and let it cook on the other side for a few seconds. Remove and serve hot with Onion and Tomato Chutney. Refrigerate leftover batter to enjoy having Dosa another day!

Tip: If the batter is clumping up before being spread out into a nice thin crepe, either the pan is too hot or the batter too thick. Make sure that the pan is on low to medium heat while spreading the batter. This allows more time to learn the technique. The batter should not be too thick nor too thin. Increase the heat to medium high once the crepe is fully spread out.

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