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Dosa

Richa Hingle
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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.