Recipe of Ultimate Dosa (Tosai) - Indian rice crepe

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Dosa (Tosai) - Indian rice crepe. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dosa (Tosai) - Indian rice crepe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dosa (Tosai) - Indian rice crepe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Dosa (Tosai) - Indian rice crepe using 6 ingredients and 10 steps. Here is how you can achieve that.

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 Make ready 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

Instructions 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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So that's going to wrap it up for this special food Simple Way to Prepare Any-night-of-the-week Dosa (Tosai) - Indian rice crepe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!