Lentil Crepes aka Dosa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
0.5 cup Urad Dal (lentils - vigna mungo) dehusked 1 cup Brown Basmati Rice India's Own 0.5 cup Beaten Rice (aka poha) 7.5 gram(s) Salt .3333 tbsp Fenugreek(Methi)seed complete analysis (by MZZCHIEF) 1 tsp = .3333 tbsp4 cup (8 fl oz) Water, tap
Soak overnight all of the ingredients combined namely water, rice, beaten rice and fenugreek seeds in water.
Next morning drain all the water and blend them in batches adding little water at a time. Don't add too much water. Blend until the texture is smooth.
Add Salt. Mix well. Set aside this batter until it ferments. Sign of fermentation is when the batter rises (like the bread dough after adding yeast). But this is naturally fermented. So it takes little time if you live in warm climes. If not it takes upto 18 hours if you live in cold climate.
So here is a tip for those living in cold weather country like in the province of Ontario in Canada. Place the batter in the oven and turn on the oven for 4 minutes at 250 F. Turn off after 4 minutes. Let it sit for like 18 hours or until the batter rises. Check after 10 or 12 hours. If it hasn't risen yet put it back in the oven. You may turn on the oven again if you like for about 3 or 4 minutes and switch off. But your batter is guaranteed to rise.
Once the batter is ready, heat a well seasoned flat griddle and make crepes. Heat the griddle on low heat. Be a little patient.
If you don't know how to make crepes, Pour 1/4 cup of the batter on a preheated griddle and spread it round and round until you get the thickness or thinness you like. In a minute or so the crepe must be ready to be taken off the griddle. It turns into a beautiful golden brown colour. Put some butter on the crepe and remove from the griddle.
Serve this on a plate along with some coconut chutney or Sambar for which I will post the recipes.
Serving Size: 15 crepes
Next morning drain all the water and blend them in batches adding little water at a time. Don't add too much water. Blend until the texture is smooth.
Add Salt. Mix well. Set aside this batter until it ferments. Sign of fermentation is when the batter rises (like the bread dough after adding yeast). But this is naturally fermented. So it takes little time if you live in warm climes. If not it takes upto 18 hours if you live in cold climate.
So here is a tip for those living in cold weather country like in the province of Ontario in Canada. Place the batter in the oven and turn on the oven for 4 minutes at 250 F. Turn off after 4 minutes. Let it sit for like 18 hours or until the batter rises. Check after 10 or 12 hours. If it hasn't risen yet put it back in the oven. You may turn on the oven again if you like for about 3 or 4 minutes and switch off. But your batter is guaranteed to rise.
Once the batter is ready, heat a well seasoned flat griddle and make crepes. Heat the griddle on low heat. Be a little patient.
If you don't know how to make crepes, Pour 1/4 cup of the batter on a preheated griddle and spread it round and round until you get the thickness or thinness you like. In a minute or so the crepe must be ready to be taken off the griddle. It turns into a beautiful golden brown colour. Put some butter on the crepe and remove from the griddle.
Serve this on a plate along with some coconut chutney or Sambar for which I will post the recipes.
Serving Size: 15 crepes
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 199.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
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