How to master Indian crepe batters
What's the story
Indian vegetarian crepe batters are a staple in many households, providing a versatile base for a variety of dishes. These batters are made from different grains and lentils, each lending its own unique texture and flavor. Knowing how to prepare these batters can elevate your culinary skills and give you an authentic taste of Indian cuisine. Here are some tips to master these traditional batters.
Tip 1
Rice and lentil batter
A combination of rice and lentils forms the base for many Indian crepes. Soak one part rice and one part urad dal overnight. Grind them together with water until smooth. This batter is perfect for making dosas or idlis, providing a crispy texture when cooked on a hot griddle.
Tip 2
Fermentation techniques
Fermentation is key to getting the right flavor in your batter. After grinding, let the batter sit in a warm place for six to eight hours or overnight. This process increases the nutritional value and gives a slight tanginess, making it perfect for savory dishes.
Tip 3
Adjusting consistency
Getting the right consistency of your batter is key to making perfect crepes. Add water gradually while mixing to get a smooth, pourable consistency, but not too thin. The right consistency ensures that the crepes cook evenly and get the desired texture, whether you're going for crispy dosas or soft uthappams.
Tip 4
Spicing up your batter
Adding spices can make your crepe batter even more delicious. Add a pinch of salt, turmeric powder, or cumin seeds while grinding the ingredients together. These spices add flavor without overpowering the dish's natural taste, making them an ideal addition to any vegetarian crepe recipe.
Tip 5
Storing your batter
If you have leftover batter, store it in an airtight container in the refrigerator for up to three days. Before using it again, give it a good stir, as separation may occur during storage. This way, you can enjoy freshly made crepes without the hassle of preparing new batches every day.