FERMENTED CREPE RECIPES
DOSA FROM SOUTH INDIA - THE FERMENTED CREPES - MY EATING SPACE
A highly nutritious fermented crepes which aids in good digestion and helps your gut feel good. Dosa is a staple healthy South Indian breakfast dish.
Provided by myeatingspace.com
Total Time 1120 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Wash the white rice and black gram 2-3 times separately in cold water.
- Drain and soak the rice and black gram in water in separate bowls.
- Add the fenugreek seed to soak into one of the bowls.
- Since the black gram absorbs water and double in size, add more water while soaking.
- Cover and let it soak for 6-8 hours.
- Drain the rice and black gram along with fenugreek seed after 8 hours.
- Grind the soaked rice, black gram, fenugreek seed, and cooked rice with water to make a smooth, free-flowing and medium-thick batter. Do this in batches.
- Transfer the batter to a large vessel. Mix well with a spoon or ladle.
- Cover and let it ferment overnight in a warm place, preferably in the oven during cold conditions.
- The batter will ferment and rise by morning.
- Add salt to the fermented batter and mix well.
- You can refrigerate the batter at this point until you wish to make dosa.
- Heat an iron griddle or non-stick pan on medium heat. Brush the griddle with cooking oil.
- Pour a ladle of batter into the griddle. With the back of the ladle, spread the batter spirally outwards starting from the middle to make a thin crepe (dosa).
- Cover and cook until the bottom of the crepe begins to brown.
- Transfer to a plate. Repeat with the remaining batter.
- Serve hot with chutney or Sambar.
DOSA FROM SOUTH INDIA - THE FERMENTED CREPES - MY EATING SPACE
A highly nutritious fermented crepes which aids in good digestion and helps your gut feel good. Dosa is a staple healthy South Indian breakfast dish.
Provided by myeatingspace.com
Total Time 1120 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Wash the white rice and black gram 2-3 times separately in cold water.
- Drain and soak the rice and black gram in water in separate bowls.
- Add the fenugreek seed to soak into one of the bowls.
- Since the black gram absorbs water and double in size, add more water while soaking.
- Cover and let it soak for 6-8 hours.
- Drain the rice and black gram along with fenugreek seed after 8 hours.
- Grind the soaked rice, black gram, fenugreek seed, and cooked rice with water to make a smooth, free-flowing and medium-thick batter. Do this in batches.
- Transfer the batter to a large vessel. Mix well with a spoon or ladle.
- Cover and let it ferment overnight in a warm place, preferably in the oven during cold conditions.
- The batter will ferment and rise by morning.
- Add salt to the fermented batter and mix well.
- You can refrigerate the batter at this point until you wish to make dosa.
- Heat an iron griddle or non-stick pan on medium heat. Brush the griddle with cooking oil.
- Pour a ladle of batter into the griddle. With the back of the ladle, spread the batter spirally outwards starting from the middle to make a thin crepe (dosa).
- Cover and cook until the bottom of the crepe begins to brown.
- Transfer to a plate. Repeat with the remaining batter.
- Serve hot with chutney or Sambar.
SOFT AND CHEWY SOURDOUGH CREPES – TRADITIONALLY FERMENTED ...
From butterforall.com
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FERMENTED DAAL CREPES (DOSAS) RECIPE - JOYFUL BELLY SCHOOL ...
PREPARATION OF THIS HEALTHY RECIPE 1. Soak 1 cup of mung beans in 2 cups of water and 1 cup of rice in 2 cups of water overnight. Keep the rice and mung... 2. Combine the rice, rice water, and mung bean and blend. 3. Let sit for two days or until taste is complex. Add salt. 4. To prepare, griddle ...
From joyfulbelly.com
From joyfulbelly.com
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HOW TO MAKE SUDANESE KISRA (CREPES) - KANYI'S KITCHEN
Nov 23, 2021 · Sudanese Kisra is a very thin crisp crepe. It is made from a fermented batter called Anjin. This yummy, tangy fermented flatbread is often used as a spoon to scoop up stews and dishes like Kombo, Bamia and Molokhia. Sorghum or millet are the traditional ingredients for this filling dish. Kisra is a staple food in Sudan as well as Southern Sudan.
From kanyiskitchen.com
From kanyiskitchen.com
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HOW TO MAKE DOSAS | VEGAN FERMENTED CREPES | AYURVEDA ...
From m.youtube.com
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QUINOA DOSA RECIPE - PEPPER BOWL
Nov 12, 2013 · Quinoa Dosa Recipe (Fermented Crepe) Quinoa Dosa Recipe, is a customization of new ingredient to our regular Indian recipe. t is considered to be super food because of its high protein content, added this they are high in iron, magnesium. This seeds became increasingly popular among vegans for its rich source of protein.
From pepperbowl.com
From pepperbowl.com
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FERMENTED RAGI DOSA / NACHNI DOSA /FINGERMILLET CREPE ...
From smithakalluraya.com
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DOSA (SOUTH INDIAN CREPES) - THE DARING GOURMET
Dec 03, 2021 · Instructions. Wash and rinse the rice and daal. Place the rinsed rice, daal and fenugreek seeds in a large bowl and cover several inches with non-chlorinated water. Cover and soak overnight. Drain but do not discard the soaking water. Place the drained rice, daal and fenugreek in a high speed blender.
From daringgourmet.com
From daringgourmet.com
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APPAM - RECIPE FOR FERMENTED RICE CREPES / HOPPERS ...
Aug 25, 2020 · To make the batter: Let the yeast activate in 2 tablespoons slightly warm water for 5-8 minutes until frothy. Grind the rice and coconut together along with 1.5 cups water to form a runny batter. Add poha (flattened rice) and grind again until a smooth batter is formed. Add the activated yeast and salt and mix well.
From carameltintedlife.com
From carameltintedlife.com
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QUINOA DOSA RECIPE - PEPPER BOWL
Nov 12, 2013 · Quinoa Dosa Recipe (Fermented Crepe) Quinoa Dosa Recipe, is a customization of new ingredient to our regular Indian recipe. t is considered to be super food because of its high protein content, added this they are high in iron, magnesium. This seeds became increasingly popular among vegans for its rich source of protein.
From pepperbowl.com
From pepperbowl.com
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FERMENTED RICE AND LENTIL CREPES BY NESSYSAM | QUICK ...
Once the batter is fermented, season with salt. The batter is ready to be used. Heat a tawa, or crepe pan, and place a ladle of batter in the middle. Spread the batter equally in circular motion. Add a bit of ghee when the dosa is half done, then flip the dosa and cook for few seconds.
From thefeedfeed.com
From thefeedfeed.com
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FERMENTED RAGI DOSA / NACHNI DOSA /FINGERMILLET CREPE ...
Nov 27, 2014 · Instructions. Soak the Urad Dal and fenugreek seeds for at least four hours. Then grind it into a smooth batter. Morning due to fermentation the volume of the batter would have increased.Add water if required to get dosa batter consistency. Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion.
From smithakalluraya.com
From smithakalluraya.com
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KUTHIRAIVALI DOSAI – FERMENTED BARNYARD MILLET CREPE ...
Aug 04, 2015 · Add salt and mix well. Let the batter ferment for 12 hours in a warm draft free place. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days. When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan.
From kannammacooks.com
From kannammacooks.com
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DOSA (INDIAN RICE-AND-LENTIL CREPES) RECIPE
Aug 30, 2018 · Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation.
From seriouseats.com
From seriouseats.com
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RUSSIAN RECIPE FOR CREPES WITH SAUERKRAUT
Jul 10, 2015 · Spoon two-four tablespoons of the sauerkraut filling into the crepe. 9. Fold every crepe in half over the cabbage filling. Then fold the two sides up and over the filling. 10. Butter a baking dish. Lay the blintzes into it. Put a small piece of butter on the crepe. 11.
From rusakraut.com
From rusakraut.com
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SOURDOUGH CREPES RECIPES - FARMHOUSE ON BOONE
Jan 29, 2020 · How To Make Sourdough Crepes. Preheat cast iron skillet. Melt butter in one skillet. Mix together sourdough starter, eggs, milk, and salt. Add melted butter and mix until smooth. Pour crepe batter into hot skillets, about 1/2 cup per skillet, and use spatula to spread batter into a thin layer.
From farmhouseonboone.com
From farmhouseonboone.com
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AUTHENTIC INJERA (ETHIOPIAN FLATBREAD) - THE DARING GOURMET
Feb 17, 2017 · In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter.
From daringgourmet.com
From daringgourmet.com
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VIETNAMESE CREPE – LITTLE BIRD ORGANICS
In a big bowl, mix mesclun, bean sprouts and shredded red cabbage with about ¼ cup of mandarin lime chilli sauce, until thoroughly coated. Divide between the 4 crepes. Top each with pickled carrots, cashews, avocado, mandarin segments, coriander, mint and basil. Fold in half to cover the toppings. Serve with a side of mandarin lime chilli ...
From littlebirdorganics.co.nz
From littlebirdorganics.co.nz
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SAVORY MOONG DAL RICE CREPES (DOSA OR CHEELA) - MINIMALIST ...
Apr 24, 2020 · Cook for 2-3 minutes or until the edges start to lift away from the pan and the underside is slightly golden brown. Then flip and cook for 1-2 minutes more. Remove from pan. Repeat until all of the batter is used up — about 12 crepes as the recipe is written. Serve immediately alongside other Indian-inspired dishes.
From minimalistbaker.com
From minimalistbaker.com
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SUDAN HOMEMADE FERMENTED BREAD - AFRICANFOOD.RECIPES
Homemade fermented bread recipe called Kisra Bread from Sudan ingredients and directions. Ingredients 1 cup wheat flour 2-3 cups water 1/4 cup plain yogurt 1/2 teaspoon salt Sesame oil for greasing the crepe pan Directions Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner. Add yogurt and mix ...
From africanfood.recipes
From africanfood.recipes
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KAMBU DOSAI ????? ???? | FERMENTED PEARL MILLET BAJRA DOSAI
Once the batter is fermented, mix well and store in the refrigerator and use it within 3-4 days. When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan.Cook the crepe for about half a minute on each side, until the bottom is light brown. Print. clock.
From kannammacooks.com
From kannammacooks.com
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