Dosa (Crispy South Indian Crepe)

6 steps. Take it one step at a time.

1. 01

   Rinse the rice, urad dal, and fenugreek seeds thoroughly

   Rinse the rice, urad dal, and fenugreek seeds thoroughly. Soak the rice in one bowl and the dal with fenugreek seeds in another bowl with plenty of water for 4 to 6 hours.

   6 hr
2. 02

   Drain the soaking water

   Drain the soaking water. Grind the urad dal and fenugreek seeds first in a blender or stone grinder with a little cold water until it becomes a very smooth, fluffy, and light paste. Transfer to a large pot.

3. 03

   Grind the rice with a little water

   Grind the rice with a little water until it reaches a slightly grainy but mostly smooth consistency. Mix the rice batter into the dal paste.

4. 04

   Add salt and mix the batter well

   Add salt and mix the batter well with your hands (the warmth helps start fermentation). The batter should be thick but pourable. Cover and let it ferment in a warm place for 8 to 12 hours until it doubles in volume.

   10 hr
5. 05

   Once fermented, gently stir the batter

   Once fermented, gently stir the batter. Heat a non-stick tawa or cast-iron griddle over medium heat. Lightly grease it with oil. Pour a ladleful of batter in the center and spread it in a circular motion to form a thin crepe.

6. 06

   Drizzle a little oil or ghee around the edges

   Drizzle a little oil or ghee around the edges. Cook until the bottom turns golden brown and crispy, and the edges start to lift. Fold in half or roll and serve hot with chutney and sambar.

   2 min