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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Dosai - South Indian Savory Crepe Recipe

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This recipe for Dosai - South Indian Savory Crepe is from Megan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Uncle Bens Converted Rice
1 cup Urid Dal (small white lentils that are also called 'split black gram') you can get these in any Indian store
Directions:
Directions:
1. Soak rice and Urid Dal separately each in twice the volume of water overnight (for at least 6 hours) in a warm place, covered.
2. Drain each after soaking.
3. Blend each in a food processor for quite some time, gradually adding about 1/4 -1/2 cup water to make a smooth paste.
4. Combine the batters and set aside in a warm place for at least 12 hours, loosely covered.
5. Once it is fermented (bubbles appear on top of batter) add enough water to make the batter thinner than pancake batter consistency, also add salt.
6. Make on a hot oiled(or ghee) griddle - either very thin and it will be like a delicious crispy crepe, or thicker like a pancake.
if you are doing the thin crepe, there is no need to flip it over.
7. On top you can put anything - melt cheese while its still on the griddle, grilled onions, kalamata olives... I love avocado, cheese, tomato, arugula, anything you can think of!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min prep, 6 hours soak, 15 min cooking time
Personal Notes:
Personal Notes:
The good news its made of lentils and rice. Making the batter in the summer is best as it needs to ferment a bit to be tasty. Make it like pancakes or really thin in a crepe - the first one will not be good if the pan isn't hot. But when its perfect, it gets dark goldeny and really crispy!

 

 

 

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