Dosa - Rice and Lentil Crepes
- 3.5 cups short – medium grained rice (like sona masoori)
- 1 cup whole urad dal (husked/skinned but whole black gram)
- 1 & 1/4 teaspoon salt
- 1 – 1.5 teaspoon methi/fenugreek seeds
- 1/2 tablespoon chana dalor chickpea flour/besan (optional) – if you want to make dosa with a brown tinge
- oil/ghee to cook the dosa
- 1/4 tablespoon oil + 3/4 cup water (combined)
- 1/2 of a large onion
- Produce
- Onion, large (1/2)
- Cooking & Baking
- Chana dalor chickpea flour/besan (1/2 tablespoon)
- Methi/fenugreek seeds (1 teaspoon)
- Oil (1/4 tablespoon)
- Salt (1 1/4 teaspoon)
- Pasta & Grains
- Short - medium grained rice (3 1/2 cups)
- Dairy
- Oil/ghee to cook the dosa (1)
- Other
- 1 cup whole urad dal (husked/skinned but whole black gram)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published March 25, 2012 (11 months ago).
61 people saved this recipe.
