Monday, May 24, 2010

Plain Dosa (Crepe )

Dosa is a crepe made from rice and black lentil. It is a typical dish in South Indian cousine. Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Dosas are typically served with sambhar and /or chutney.


  • 2 cups Rice (preferably parboiled)
  • ½ cup urad dal (split skinned Black Gram)
  • ½ tsp fenugreek Seeds
  • Oil to smear the pan for cooking the dosas
  • Salt to taste


  • Soak rice, urad dal and fenugreek seeds together for 5-6 hours. Grind dal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
  • Adjust the consistency of batter by adding little water if it is thickened too much.
  • Heat tawa or griddle, and brush oil over it.
  • When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. You can use flat base katori or ladle to spread batter swiftly. Initially you may face a little problem in spreading batter but with a little practice you can do it efficiently.
  • After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
  • Fold it and serve hot with sambhar and chutney.

Do You Know?

A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." Crêpes are served with a variety of fillings, from the most simple with only sugar to elaborate savory fillings.

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