Dosa , crispy pancake originating from South India , made from a fermented mixture of rice and urad dal (hulled white lentils) . Naturally gluten-free , it's rich in protein and probiotics thanks to the fermentation process, making it an excellent choice for a healthy breakfast or light meal . Traditionally, dosa is served with coconut chutney , sambar (a spicy lentil stew) , and sometimes a topping of spiced potatoes, as in the famous Masala Dosa . Its slightly tangy flavor and crispy texture make it incredibly addictive. Easy to prepare, this authentic recipe will allow you to make perfect homemade dosas , worthy of the finest Indian restaurants!

Dosa: the crispy and light gluten-free Indian pancake

India

Print the recipe

Pin Recipe

Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Portions

• 240g of basmati rice

• 120g of white urad dal (hulled black lentils)
• ^1/2 tsp fenugreek seeds ( _optional , to promote fermentation)
• ^1/2 _tsp of salt​
• 240 ml of water
• Cooking oil

Preparation

1. Rinse the rice and lentils separately, then soak them in water for 6 hours.
2. Drain and blend everything with the fenugreek seeds and a little water until you obtain a smooth and fluid paste.
3. Let the dough ferment for 8 to 12 hours in a warm place, until it increases in volume and develops a slightly tangy smell.
4. Add the salt and mix gently.
5. Heat a non-stick pan and lightly oil it.
6. Pour a ladleful of batter and spread it into a thin circle, using a circular motion from the center outwards.
7. Cook over medium heat until the dosa is golden brown and crispy on the edges (about 2 minutes).
8. Serve hot with chutney or curry.

Rate this recipe