Authentic Indian Crepes (Dosa)

Name: Authentic Indian Crepes (Dosa)
Prep time: 20 min
Cook time: 10 min
Total time: 510 min
Yield: 8 crepes
Cuisine: Indian
Ingredients: 1 cup uncooked rice (such as sona masuri); 1/2 cup urad dal (split black gram); 1/4 teaspoon fenugreek seeds; 1 teaspoon salt (to taste); as needed water (for soaking and blending); as needed oil (for greasing the pan)

510 min 8 crepes Medium

All Recipes

Deliciously crispy Indian crepes made with fermented rice and lentil batter, perfect for breakfast or a light meal.

Prep

20 min

Cook

10 min

Total

510 min

Servings

Difficulty

Medium

Indian crepes, or dosas, are a staple in South Indian cuisine. Made from a fermented batter of rice and lentils, these crepes are crispy, light, and incredibly satisfying. Whether you're looking for a traditional breakfast or a savoury snack, dosas are versatile enough to be enjoyed at any time of the day. This version of Indian crepes balances crispiness and flavour. The fermentation process not only adds a slight tang but also enhances the nutritional profile, making it a healthy choice. Perfect for those interested in exploring authentic Indian flavours, this recipe is a great introduction to South Indian cooking.

Instructions

Soak the rice and dal

Rinse the rice and urad dal separately. Soak them in water along with fenugreek seeds for at least 4 hours or overnight.

Pro tip: Soaking overnight enhances fermentation.

Blend the batter

Drain the soaked rice and dal. Blend them separately with enough water to form a smooth batter. Combine both batters in a large bowl.

Pro tip: The batter should be similar to pancake batter in consistency.

Ferment the batter

Cover the batter and let it ferment in a warm place for at least 8 hours or until it doubles in volume and becomes slightly bubbly.

Pro tip: A warm oven (turned off) can be an ideal place for fermentation.

Prepare to cook

Stir the fermented batter gently and add salt to taste. Adjust the consistency with water if needed.

Heat the pan

Heat a non-stick skillet over medium-high heat. Lightly grease with oil.

Pro tip: Ensure the pan is hot before pouring the batter.

Cook the crepes

Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin crepe. Cook for 2-3 minutes until edges start lifting and the bottom is golden brown. Flip if desired, or serve as is.

Pro tip: For extra crispiness, drizzle a little oil around the edges while cooking.

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Tips & Tricks

Use a well-seasoned non-stick pan for easy removal of the crepes.
Ensure the batter is fermented properly for the best taste and texture.
Adjust the water in the batter for desired thickness.

Frequently Asked Questions

What are Indian crepes called?

Indian crepes are commonly known as dosas.

How do you make Indian crepes?

Indian crepes are made from a fermented batter of rice and urad dal, cooked on a hot skillet.

What is the fermentation time for dosa batter?

The fermentation time for dosa batter is typically 8 hours.

Are Indian crepes gluten-free?

Yes, Indian crepes or dosas are naturally gluten-free.

Can dosa batter be stored?

Yes, dosa batter can be stored in the refrigerator for up to a week.

Serving Suggestions

Serve these Indian crepes hot with a side of coconut chutney and sambar for a complete meal experience. You can also roll them with a potato filling for a classic masala dosa. Make the batter ahead of time and refrigerate for up to a week. This allows for quick preparation when you're ready to cook. Store cooked dosas in a warm oven if making in batches to maintain their crispiness.

Nutrition per serving

100

Calories

Protein

Fat

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