The dosa is a fine and crisp pancake native to southern India , prepared from a fermented mixture of rice and urad dal (peeled white lenses) . Naturally gluten-free , it is rich in protein and probiotics thanks to fermentation, which makes it an excellent choice for a healthy breakfast or a light meal . Traditionally, the dosa is served with coconut chutney , sambar (spicy lentil stew) and sometimes a spicy potato filling, as in the famous Masala Dosa . Its slightly tangy taste and its crisp texture make you want it. Easy to prepare, this authentic recipe will allow you to make perfect homemade dosas , worthy of the best Indian restaurants!

Dosa: Gluten -free Indian pancake, crisp and light

India

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Servings: 4

Author: Gluten Escape Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 240 g of basmati rice

• 120 g of white Urad Dal (peeled black lenses)
• ¹ ⁄ ₂ cc of fenugreek seeds (optional, to promote fermentation)
• ¹ ⁄ ₂ tsp salt
• 240 ml of water
• Oil for cooking

Preparation

1. Rinse the rice and lenses separately, then soak them in the water for 6 hours.
2. Drain and mix everything with fenugreek seeds and a little water until you get a smooth and fluid paste.
3. Leave the dough to ferment the dough 8 to 12 hours in a warm place, until it takes volume and takes a slight tangy smell.
4. Add the salt and mix gently.
5. Heat a non -stick pan and oil it lightly.
6. Pour a ladle of dough and spread it in a fine circle, by making a circular movement from the center to the outside.
7. Cook over medium heat until the dosa is golden and crisp on the edges (about 2 minutes).
8. Serve hot with a chutney or a curry.

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