Dosa
Ingredients
- ½ C Rolled oats
- ¼ tsp Fenugreek seeds 0.03 oz
- 1 C Rice Flour
- 2 T Rice Flour
- ¼ C Ural Dal
- ¾ tsp Salt 0.16 oz
- 2 C Water
- 1 Inch Fresh Ginger
- 1 Hot green chili pepper 1.6 oz
- ¾ tsp Dry yeast 0.11 oz
- 1 tsp Baking powder 0.11 oz
Instructions
Batter
- Combine the rolled oats, fenugreek seeds, and ural dal in a blender and blend to a fine powder.
- Add the rice flour, salt, water, ginger, and chili pepper to the blender and blend well to make a smooth batter. Blend for three 1-minute cycles to incorporate well, scraping down the sides in-between if necessary.
- The author uses a hot green chili pepper. If you don’t like spicy dishes, you should remove the seeds. You can also use ¼ tsp cayenne pepper instead.
- Add the yeast and baking powder and blend for 30 seconds. Pour the batter into a bowl and let rest for 30 minutes.
Crepes
- Heat a large skillet over medium heat. When hot, drizzle a few drops of oil into the skillet and spread using a paper towel. Drop ¼ to ⅓ cup of the batter in the skillet. Use a ladle to spread it from the center of the pan out, in circles. Cook until the crepe starts to come off the edges, about 2 minutes. Flip and cook for another 30 seconds to a minute. Transfer the cooked crepe to a container lined with paper towels and repeat with the remaining batter.