Indian Crisp Rice Pancake Dosa Recipes

DOSAS (INDIAN-STYLE PANCAKES)

Steps:

• Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
• To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

INDIAN CRISP RICE PANCAKE (DOSA)

Steps:

• Rinse the rice and the urad dal in a mesh strainer; place in a bowl and add fenugreek seeds. Cover with water; soak for 2 to 4 hours. Drain, reserving the soaking water.
• Grind rice and urad dal in a blender, using enough reserved soaking water to reach the consistency of cake batter. Mix in salt; cover and place in a warm spot until batter is risen and fermented, 6 to 8 hours.
• Stir fermented batter gently. Heat 1 teaspoon oil on a griddle over medium heat; wipe quickly with a wet cloth to diffuse heat.
• Spread a large ladleful of batter quickly, thinly, and evenly over the griddle using the back of the ladle. Increase heat to high. Spread 2 teaspoons of oil on the surface of the dosa and cover with a lid; cook until top is spongy, 1 to 2 minutes. Remove lid; cook until bottom is crispy, about 1 minute more. Spread 1 teaspoon of butter on top of the dosa; transfer to a plate. Wipe griddle with a wet cloth and repeat with remaining batter.

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

Steps:

• Combine 6 cups water, rice and lentils in a large bowl.
• Cover and let stand 8 hours.
• Drain and rinse.
• Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
• Spoon batter in a clean bowl and cover.
• Let stand for 12 hours (in a warm place free from drafts) or overnight.
• Stir in salt.
• Heat 1/2 tsp.
• of oil in an iron skillet.
• Spoon 1/3 cup into pan and heat over medium heat.
• Turn pancake over when bubbles form and edges are cooked.
• Repeat until batter is cooked.

SAVORY DOSAS RECIPE (SOUTH INDIAN PANCAKES)

Steps:

• Gather the ingredients.
• Wash the rice and urad daal well and drain. Add the fenugreek seeds to the mix and add enough water to the bowl to cover the mixture by about 2 inches. Soak overnight.
• The next morning, drain all the water from the rice mixture. Add to a high-speed blender and process-adding 1 3/4 cups ice-cold water-until a smooth yet slightly grainy paste has formed.
• Transfer to a large mixing bowl and gradually add another cup of water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.
• Add salt (or salt to taste) and keep the dosa batter aside in a warm, dark spot, covered, for 12 to 24 hours. After this fermentation, stir the batter well. It will have thickened to coat a spoon thickly. It is now ready to make dosas.
• Put some ghee or oil in a small bowl and keep ready. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush .
• Fold 1 sheet of paper towel into a thick rectangle and dip lightly into the bowl of ghee or oil. Squeeze out any excess and then rub the paper towel 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-high.
• Add a scant ladleful of batter to the center of the pan, much like you would for a pancake.
• Begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal.
• As soon as you have finished spreading the batter out on the pan, dip the basting brush in ghee and drizzle all over the surface of the dosa and around its edges. Hold the pan by its handle, lift it up, and swirl it so that the drizzled ghee spreads all over the dosa.​
• Cook for 1 1/2 minutes, or until the upper surface begins to look cooked (it will no longer look soft or runny).
• Then, flip the dosa. By this time, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.
• The dosa is almost done. Fold it in thirds like a parcel and allow to cook for 30 seconds more.
• Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice-cold water. Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot.
• Repeat until you've used all of the batter.