Delicious Fermented Dosa Crepes - Gluten-free And Tasty!

Delicious Fermented Dosa Crepes - Gluten-free And Tasty! This recipe for rice and lentil dosa is my friend Maryanne's recipe, which is her favourite dish from her hometown Kerala, South India. These crispy gluten-free fermented lentil-and-rice crepes are served with a homemade chutney. A dosa batter is a thin crepe-like batter that turns crisp, chewy, and light on the frying pan, with a sourdough-like tang due to the overnight fermentation.
History of the DosaThis style of fermented crepe has been eaten in the Southern part of India for over 1000 years. The fermentation process also makes dosa easy to digest.
The dosas are served with homemade tomato chutney, a lentil curry or meat curry. We have been experimenting and having them with berries and ice cream, Sue Maree P style!
#dosas #glutenfreedosas #riceandlentildosa #fermenteddosa #fermentedindiancrepes
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Chapters
00:00 How to make gluten-free fermented crepes dosas
00:55 What the fermented crepe/dosas batter looks like after resting overnight
01:05 The first step is to soak dal and the two kinds of rice for 3 hours minimum or overnight (this is what I found easier)
01:35 What it URID DAL
02:15 What URID DAL looks like in the Indian Food Store in Gothenburg
soak short grain rice like 1 cup overnight
3:10 Blend the rice to make a smooth batter
04:28 Add some cooked rice too
05:24 Blend the dal to be smooth batter and combine with the rice batter
06:22 How to make the crepes/ dosas first add a little water to thin them out and some salt to taste
07:36 Using a large spoon scoop out and add to a non-stick pan and smooth out in a circular motion
08:16 Add a teaspoon of ghee to the top ....what is ghee?
09:01 Flip once brown when the crepe starts pulling away from the edges and repeat until all the batter is used
10:24 How to make traditional tomato chutney chop tomatoes, onions
11:57 Add some oil then sauté large chopped onion and garlic in a small fry pan
12:20 Add in the spices and cook for a minute
12:34 Add in chopped tomatoes and cook for about 10-15 minutes until soft then add the coconut to warm up for a few minutes
cool completely before pureeing
13:00 Add tomato mix to a NutriBullet or similar and blend until smooth
13:25 How to temper the other spices and onions to go on top of the chutney
14:57 Taste-testing the tomato chutney to check if it needs extra salt
15:18 Once the tempering spices are brown add them to the top of the chutney
15:43 cooked dosas and chutney taste test
16:15 outro
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Dosa Batter Ingredients (soak 3-5 hours)
* Short or dal rice, washed - 1 cup
* Par-boiled long rice - 1/2 cup
* Cooked rice (I used basmati as this was already in my fridge) - 1/4 cup
* Urad dal - 1 cup
* Fenugreek seeds - 1/4 ts
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Tomato Chutney Ingredients
* Red onion, chopped - 1/2
* Ginger piece - 1 small
* Crushed tomatoes 1 can or 4/5 fresh tomatoes chopped
* Shredded coconut (or desiccated) - 1 /4 cup
* Turmeric powder - 1/4 ts
* Chilli powder - 1/2 ts
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Tempering Spices
* Mustard seeds - 1/4 ts
* Dried chilli, whole and broken - 2
* Red onion, chopped finely - 1/2
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Recipe - suemareep.com/indian-dosa-glu...
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[@akanksharai8364]

Thankyou for sharing this amazing recipe 😋

[@SueMareeP]

My pleasure 😊

[@cookingwithmimmo]

This recipe is fantastic

[@SueMareeP]

Thanks a lot 😘

[@sheebasatish8406]

Thank you for the awesome recipe!🙌

[@SueMareeP]

Oh you’re welcome! Thanks for your message.

[@josyfari]

Wow 😍😍😍

[@SueMareeP]

Tack så mycket ☺️