Introduction
A classic South Indian crepe made from fermented rice and lentil batter, naturally vegan and gluten-free. This simple yet satisfying recipe yields crispy, golden dosas perfect for any meal.
Why You’ll Love This Recipe
I love this recipe because it uses minimal ingredients to create a nutritious, versatile staple. The fermentation process adds a delightful tang and makes the dosas light and digestible.
Ingredients
- 2 cups parboiled rice
- 1/2 cup split black lentils urad dal
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon salt
- Water as needed
- Oil for cooking
Instructions
- Rinse rice, lentils, and fenugreek seeds separately. Soak rice and fenugreek in water for 6 hours. Soak lentils separately for 6 hours.
- Drain water. Grind lentils to a smooth, fluffy batter using fresh water. Transfer to a large bowl.
- Grind rice and fenugreek to a slightly coarse batter. Mix with lentil batter. Add salt. The consistency should be like pancake batter.
- Cover and ferment in a warm place for 8 to 12 hours, until batter rises and becomes slightly bubbly.
- Heat a non-stick skillet over medium heat. Pour a ladle of batter in the center. Quickly spread outward in a circular motion to form a thin crepe.
- Drizzle a little oil around the edges. Cook until the bottom is golden and crisp. Flip if desired and cook briefly. Serve hot.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve hot with coconut chutney, sambar, or a simple potato masala filling. Pair with a fresh tomato onion salad.
Recipe Variations
For a quick version, use 2 cups dosa rice flour and 1/2 cup urad dal flour mixed with water, fermented for 4 hours. Add finely chopped onions or green chilies to the batter for flavor.
Chef’s Tips
Ensure the skillet is hot but not smoking before pouring batter. Use the back of the ladle to spread quickly for thin dosas. Leftover batter can be refrigerated for up to 2 days.
Recipe Details
Prep Time: 20 minutes plus soaking and fermenting time
Cook Time: 25 minutes