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Ari Dosha again...| Rice Crepes

Ari Dosha again, this time with basmati rice. I have already shared Ari dosha with fennel seeds recipe which was an attempt to make the popular Malabar rice crepes that I grew up having for breakfast or even dinner. While that recipe was not the originally intended dish, it did satiate my cravings for Rice Crepes. You can read all about my love, experience and how I manoeuvred into making rice crepes with Kalthappam batter in this post.

Today I am sharing a very basic version of rice crepes that we usually have with beef curry or lentil-based curries. Every time I make the diluted Kalthappam version dosha, it reminds me of my shortcomings in mastering a basic dosha recipe that would have made my meal planning so much easier. So I have been working on it in small batches every other week, and in my third attempt, I figured a way to get the best "so far". 

Ari Dosha again...| Rice Crepes

Why "so far"? That is because this is my best version on a non-stick pan. In an ideal world of a Malabar kitchen, this dosha is made with raw rice and is cooked on a cast iron pan, and the batter also would render zillion beautiful tiny holes all over the dosha. I have a cast-iron pan and making dosha on it was an epic disaster. Maybe the pan needs more seasoning! When I get there, I will do another Ari Dosha yet again, post! :-D

In the earlier version, I had mentioned that the ratio of raw rice to cooked rice is the make or break factor. Please add consistency of the batter to that list. Making the batter is a no-brainer but bringing it to the right consistency alone will give you the best results.

Test the batter by making a small dosha and then adjust the consistency accordingly. If you can spread the batter without it getting muddled up and if you can flip it neatly, then consider the batter is failproof!

Ari Dosha again...| Rice Crepes with basmati rice

Yields: 15 to 20 doshas


2 cups basmati rice (I used India Gate Classic)
1/2 cup beaten rice aka rice flakes (white or brown) or cooked rice
approx 3 cups of water (more or less)
salt to taste
oil to cook (1/4 teaspoon for each)


  1. Wash and soak the rice for 4 to 6 hours or overnight
  2. Soak the rice flakes 5 minutes before you start to the grinding process
  3. Add the drained rice and the soaked rice flakes into a large mixie jar and grind until smooth by adding water (not exceeding 3 cups in total) Do in batches if required. 
  4. Stir in enough salt and use a ladle to test the consistency. (dip the ladle in the batter and take out and turn. The backside of the ladle should have only a thin layer of the batter.)
  5. Heat a non-stick pan or a cast iron pan on a low to medium flame
  6. Pour a ladle of batter and use the bottom of a ladle to spread batter outward 
  7. Sprinkle some oil all over the sides and centre
  8. Cover with a lid for a few seconds to let it cook on medium to high flame
  9. Open the lid and slowly release the sides with a spatula and flip the crepe to cook the other side. Flip a few more times if required. 
  10. Remove and transfer into a hot pot or casserole and keep covered. 
  11. Before pouring the batter for next dosha, reduce the flame to lowest, wipe the pan clean and then pour the batter. Do this every single time for the rest of the batter. 
  12. Serve with any curry of your choice or like us enjoy with my Cherupyre curry or egg curry
Ari Dosha again...| Rice Crepes

Unlike the fermented dosa (idli batter) this ari dosha can be prepared ahead and served with hot curries. This is a basic version that I love and can never have enough. 


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!