Indian rice-and-lentil crepes (Dosa) from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Start at least 6 hours ahead.

  • eliza on November 20, 2023

    This recipe is a good primer on dosas, and includes instructions for recent appliances such as high speed blender and instant pot. I soaked my rice and dal (used moong dal) in the morning, blended in the afternoon and fermented in the instant pot as instructed…6 hrs yogurt setting then left at room temp overnight (cool room temp) then 6 more hrs on yogurt setting. This regime worked well. Cooked dosas next day, my change was to add about 1 tbsp oil to the batter as I always do to prevent sticking. Was surprised they said you can’t use a crepe pan as I always cook dosas in mine without issues. These are really delicious. Served with masala potatoes from Laurel’s kitchen cookbook.

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