Rice and lentil Crepe
Anti-clockwise: Masala Dosa, coconut chutney, tangy sambar, & potato bhaji
This is the famous Indian crepe and a masterpiece from the cuisines of South India. But not anymore, as it has traveled in all homes throughout India and outside too. If you would like to find the best dosas in a restaurant, then one should look for indian restaurants specializing in South Indian cuisine. They are made with rice, lentils and fenugreek seeds and is a good meal for anyone looking for a gluten free dish.
As kids growing up, I remember everytime we went out and had to eat outside, the only thing each one of us ordered was masala dosa, nothing else, just one used to be so filling.We had a family as tenants who were from Bangalore and thats when my mom got to know the recipes for making dosa or idlis. After that every weekend, it was dosa for breakfast, lunch and dinner. We were so much in love with it, that other lunch or dinner dishes did not matter to us kids.
In the restaurants, you would get the crispy golden dosa filled with potato filling and don't be astonished to see it bigger than the plate. At home I make it in a smaller size and prefer to keep the potato bhaji on the side as seen in the picture. Thats because I like to eat more dosa and less of potatoes. Serve it with a coconut chutney and tangy sambar on the side. Amazingly Delicious !!!!
3 cups rice
1 cup urad dal (black split gram)
1/2 cup previously cooked rice
1 tsp fenugreek seeds
salt to taste
1. Soak rice and urad dal separately for 4 - 6 hours.(sometimes fenugreek seeds are soaked too. Sometimes I don't. I fry them in 1/2 tsp oil and grind as in next step as frying fenugreek seeds gives a nice aroma)
2. Grind the urad dal, rice, fenugreek seeds and the cooked rice or poha to a smooth batter. Use very less amount of water while grinding. Add salt and mix.
3. Leave the batter overnight to make dosas the next day.
4. Heat a non-stick pan, take a ladle full of the batter and spread it on the pan in circular motion to make thin dosas. Apply oil on the sides, or use oil spray. Remove after they become crispy
6. Cook on both sides, if desired otherwise it is not required.
7. Serve hot with potato bhaji, sambar and coconut chutney.
Preparation Time: 2 - 3 mins for each dosa
Note: Extra batter can be saved in the refrigerator for later use.