Verum Arisi Dosai (Just Rice Dosa/Crepe)

There are several types of crepes in South India. Indeed, most states in India have at least one kind of dosa. But South India excels with it’s many varieties. This one that I am posting is very simple and delicious. It uses no lentils, only rice (hence, the name). Hari never makes this crepe, even though I like it very much. So, I had to tell him yesterday that he is denying me the pleasures of various types of crepes. Bless him, he immediately soaked rice yesterday. And we had this delicious crepe for breakfast today.

3 cups rice (I used brown rice)
1 onion, chopped fine
2 green chillies, chopped fine
Salt to taste
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
Soak the rice for at least 3 hours
Drain and grind to a smooth paste adding required water
Add salt and set aside for it to ferment (overnight)
Next morning, add more water (if necessary) to achieve a thin, pouring consistency
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the lentils and curry leaves
Roast till the lentils become golden brown
Add onion and green chillies
Saute till the onion is translucent
Switch off flame and add this tempering to the batter
Mix well
Heat a girdle (dosa tawa)
Scoop a ladle of the batter and pour it from the edges of the girdle, moving towards the centre
Cover and cook till the bottom side is golden brown
Flip over and cook the other side similarly
Transfer to a casserole
Repeat for the remaining batter
(To make the crepes softer, you can add a fistful of cooked rice before grinding the rice to a batter)
Serve hot with your favourite chutney or sambar

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