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Dosa: the crispy and light gluten-free Indian pancake

Dosa, a crispy gluten-free Indian pancake

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!

Cooking method:
Servings: 4
Special diet: naturally gluten-free
Ingredients
  • 240g of basmati rice
  • 120g of white urad dal (hulled black lentils)
  • 1/2 tsp fenugreek seeds (optional, to promote fermentation)
  • 1/2 tsp salt
  • 240 ml of water
  • Cooking oil
Preparation
  1. 1
    Rinse the rice and lentils separately, then soak them in water for 6 hours.
  2. 2
    Drain and blend everything with the fenugreek seeds and a little water until you obtain a smooth and fluid paste.
  3. 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. 4
    Add the salt and mix gently.
  5. 5
    Heat a non-stick pan and lightly oil it.
  6. 6
    Pour a ladleful of batter and spread it into a thin circle, using a circular motion from the center outwards.
  7. 7
    Cook over medium heat until the dosa is golden brown and crispy on the edges (about 2 minutes).
  8. 8
    Serve hot with chutney or curry.
Read it online: https://glutenevasion.fr/recette/dosa-la-crepe-indienne-sans-gluten-croustillante-et-legere/