Recipe

Dosa (sourdough Rice Crepes) Recipe

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Ingredients

1/4 tsp baking soda .
1 1/2 c long grain rice (not basmati) .
1/2 tsp fenugreek seeds .
1 tsp salt .
gingelly oil or vegetable oil, for frying .
1/2 c split lentils (urad dhal)

Directions

Step #1 Place the urad dhal In a large-ish bowl & rinse with many changes of water until the water no longer appears cloudy.
Step #2 Drain.
Step #3 In a large bowl, fenugreek seeds, mix the drained urad dhal with the rice, & 2 1/2 c water.
Step #4 Soak the ingredients together for 4 hrs at about room temp, until the dhal & rice expand & soften.
Step #5 When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
Step #6 Drain the urad dhal & rice, reserving the liquid.
Step #7 Place roughly half of the solids & half of the liquid in a mixer & grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 mins.
Step #8 Test by rubbing a little batter between your fingers.
Step #9 The largest grains should be the size of granulated sugar.
Step #10 Pour the mixture into a large bowl.
Step #11 Repeat the process with the remaining solids & liquid, & add the mixture to the bowl.
Step #12 Stir in the salt.
Step #13 The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 c water to get the consistency of pancake batter.
Step #14 Cover up the bowl loosely with plastic wrap & place this in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hrs.
Step #15 This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb.
Step #16 Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven.
Step #17 Turn on the light & prop the oven door open about 1 inch with the handle of a wooden spoon.
Step #18 Check the temperature periodically to be sure it stays at 90 degrees.
Step #19 During warm summer months it may not be necessary to use the lightbulb.
Step #20 The batter should nearly double in volume & smell a little sour.
Step #21 Remove the bowl from the oven & stir the contents.
Step #22 The batter will be thick & foamy.
Step #23 If you choose not to fry the crepes as soon as possible, put in the fridge the batter at this point.
Step #24 Remove it from refrigerator 1/2 hr before frying.
Step #25 When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter.
Step #26 Add the baking soda & a little more water if needed.
Step #27 Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process).
Step #28 Spread about 1/4 tsp oil evenly over the griddle.
Step #29 Ladle 1/4 c of the batter into the center of the hot griddle, carefully but steadily spread the batter in a circular motion from the center out, & as soon as possible, using the back of the ladle, creating a thin pancake.
Step #30 If the batter does not spread easily into a thin layer, thin it with a little more water.
Step #31 As the crepe cooks, small holes will form on the surface.
Step #32 Sprinkle top a few drops of oil on top, to help make it crisp.
Step #33 When the bottom turns a golden color (about 1 min) turn it over & fry the other side 30 seconds or until lightly browned.
Step #34 Fold the crepe in half, golden side out, & place it on a platter.
Step #35 Keep the fried crepes warm as you repeat the process, oiling the griddle each time.
Step #36 Serve as soon as possible.
Enjoy the Dosa (Sourdough Rice Crepes) recipe

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