Ghee Roasted Fermented Rice Lentil Crepe Dosa

Posted 2016-01-15 by Ammu ⇒ follow

Dosa or fermented rice-lentil crepe is a nutritious breakfast dish from South India. The spicy potato stuffed version of this crepe is listed on the world's 50 best foods by CNN travel.

Variety of dishes can be made from this simple crepe. It is a pancake with lots of possibilities. The same batter is used to make the steamed savoury cakes.

Preparation Time: 15 minutes
Cooking Time: 2-3 minutes
Makes: 15-20 crepe

Ingredients
3 cups of white rice
1 cup black gram
1/2 cup cooked rice
Water as required
Salt to taste
Ghee as required
A pinch of sugar (optional)

Method

Wash rice and black gram twice, separately in cold water. Drain and add water to both until submerged by 2 inches. Cover and soak for 6-8 hours.

Grind together soaked rice, black gram, cooked rice, water and sugar to make a smooth, medium-thick and fluffy batter. Do this in batches.

The cooked rice gives a good texture to the crepe and sugar helps in the fermentation process.

Transfer to a deep bottomed vessel. Stir and mix the batter with a spatula. Cover and let it ferment overnight in a warm place. The batter will rise as it ferments. Make sure to use large vessels to hold the batter as it rises.

Add salt before making the crepe. Mix well. At this point, you can refrigerate the batter until you wish to make the crepe.

Heat a griddle on medium-high flame. Brush the griddle with a little oil. Pour a ladle of batter in the middle of the griddle.

Using the back of the ladle, spread the batter, starting from the middle and spirally outwards until the crepes are very thin and about 8 to 10 inches across.