Plain Crepes Plain Dosas

Discover the perfect fusion of two culinary classics with our "Plain Crepes Plain Dosas" recipe! This delightful recipe combines the French elegance of light, airy crepes with the South Indian simplicity of crispy, golden dosas. Master two unique cooking techniques as you whip up silky crepe batter using eggs, milk, and melted butter, then transform rice and urad dal into a perfectly fermented dosa batter. Whether you're craving a versatile base for sweet or savory toppings or a crispy, wholesome dosa for dipping into chutneys, this recipe offers it all. With simple ingredients and step-by-step instructions, this is your go-to guide for making two crowd-pleasing flatbreads perfect for any meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour (for crepes)
• 2 large Eggs (for crepes)
• 1.5 cups Milk (for crepes)
• 2 tablespoons Butter (melted, for crepes)
• 0.25 teaspoons Salt (for crepes)
• 1 cup Rice (for dosas)
• 0.25 cup Split urad dal (white lentils, for dosas)
• 0.25 teaspoons Fenugreek seeds (for dosas)
• 0.5 teaspoons Salt (for dosas)
• 2 tablespoons Vegetable oil or ghee (for cooking dosas)
• 1 cup Water (for dosa batter)

Directions

Step 1

To make crepes: In a mixing bowl, whisk together all-purpose flour and salt. In a separate bowl, beat the eggs, then gradually add the milk and melted butter while mixing.

Step 2

Slowly pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Let the batter rest for 15 minutes.

Step 3

Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of crepe batter into the skillet and swirl to spread it into a thin, even layer.

Step 4

Cook for 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.

Step 5

To make dosas: Rinse the rice and urad dal thoroughly. Soak them together in water along with fenugreek seeds for 4-6 hours or overnight.

Step 6

Drain the soaking water and transfer the rice, dal, and fenugreek seeds to a blender. Gradually add fresh water (1 cup in total) and blend into a smooth, pourable batter.

Step 7

Transfer the batter to a bowl and stir in salt. Allow it to ferment in a warm place for 8-12 hours or until it has a slightly sour smell and bubbles on the surface.

Step 8

Heat a flat non-stick skillet or dosa pan over medium heat and lightly grease it with oil or ghee. Pour a ladleful of dosa batter onto the skillet and spread it thinly in a circular motion.

Step 9

Cook for 2-3 minutes or until the edges start to lift and the bottom is golden. Flip only if desired for a crisp texture or fold and serve immediately. Repeat with the remaining batter.

Nutrition Facts

Serving size	(1142.4g)

Amount per serving	% Daily Value*
Calories	1651.3

Total Fat 67.6g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat g
Cholesterol 447.9mg	0%
Sodium 2126.4mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 13.7g	0%
Total Sugars 19.5g
Protein 56.1g	0%

Vitamin D 284.3IU	0%
Calcium 619.5mg	0%
Iron 11.0mg	0%
Potassium 1353.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 13.6%

Carbs: 49.5%