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

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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)
• ^1/2tsp_optional fenugreek seeds ( , 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.

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