These “crêpes” or, savoury pancakes or “Dosa“, as they are popularly known are a traditional breakfast dish across all of Southern India. Made by fermenting a rice and lentil batter and, cooked on a flat crepe pan. These delicate crepes are stuffed with all kinds of fillings, I used a spicy potato stir fry filling. Other fillings are stir fried cabbage, onions or even plain, with chutney!
- Rice – 2 cups
- Black Split Lentils (Urad Dal) – 1 cup
- Fenugreek Seeds – 1/2 teaspoon
- Salt – 1/2 teaspoon
Vegetable Oil – Few spoons to grease the crepe pan.
- Wash and soak the rice, lentils and fenugreek seeds in water for 6 hours.
- Rinse and drain completely.
- Grind the soaked grains with salt to a thick batter by adding minimal spoonfuls of water.
- Store in a large bowl and allow the batter to ferment in a warm place for 8 – 12 hours. Mine was in the oven, overnight with the light on.
- After atleast 8 hours the batter will have risen, look frothy and bubbly and, smell yeasty.
- Heat a flat round pan on a slow flame and brush with some oil.
- Pour approximately 1/2 cup of batter and spread with a ladle to make a thin, flat pan cake like crepe.
- Cook until golden brown on a medium flame and the edges look crisp.
Enjoy warm with your choice of filling or, dipped into your favourite chutney or, even with tomato ketchup!