Ingredients for Dosa Sourdough Rice Crepes
- Lentils
- Long Grain Rice
- 1 teaspoon fenugreek seeds
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Gingelly Oil
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How to Make Dosa Sourdough Rice Crepes
- Rinse 1 cup of urad dal in multiple changes of water until the water runs clear. Drain thoroughly.
- In a large bowl, combine the drained urad dal, 1 cup of rice, and 1 teaspoon of fenugreek seeds.
- Add 2 1/2 cups of water and soak for at least 4 hours at room temperature, or until the dal and rice are soft and a grain of rice easily breaks when pressed with a fingernail.
- Drain the mixture, reserving the soaking liquid.
- Transfer about half of the soaked mixture and half of the reserved liquid to a blender.
- Blend for 1 1/2 to 2 minutes, until smooth but still slightly grainy. Test the consistency by rubbing a small amount between your fingers – the largest grains should be the size of granulated sugar.
- Pour the blended mixture into a large bowl. Repeat steps 5 and 6 with the remaining mixture.
- Stir in 1 teaspoon of salt. The batter will be thick. Add about 1/4 cup of water, or more as needed, to reach a pancake batter consistency.
- Loosely cover the bowl with plastic wrap. Place in a warm oven (90°F) for 12-15 hours. You can maintain the temperature using a low-wattage lightbulb inside the oven with the door slightly ajar. Monitor the temperature regularly.
- During warmer months, ambient room temperature may suffice for fermentation. The batter should nearly double in volume and have a slightly sour smell.
- After fermentation, remove the bowl from the oven and stir the batter. It will be thick and foamy.
- Refrigerate the batter if not using immediately. Remove from the refrigerator 30 minutes before frying.
- When ready to fry, check batter consistency. It should pour smoothly. Add 1/2 teaspoon baking soda and a little more water if necessary to achieve the correct consistency.
- Heat a non-stick griddle or frying pan over medium-low heat.
- Lightly brush the griddle with about 1/4 teaspoon of oil.
- Pour 1/4 cup of batter onto the hot griddle. Using the back of the ladle, gently spread it into a thin circle.
- If the batter doesn't spread easily, add a little more water to thin it.
- As the dosa cooks, small holes will appear on the surface. Drizzle a few drops of oil to crisp it up.
- When the bottom is golden brown, flip and cook for about 30 seconds on the other side.
- Fold the dosa in half and place it on a platter to keep warm. Repeat with remaining batter, oiling the griddle each time.
- Serve the dosas immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
0g
Carbs
13g
