Go Back
–+ servings
A folded dosa on a white plate on a blue wooden background
Print Recipe
5 from 2 votes

Dosa - Lentil and rice savory Crepes. Vegan Glutenfree

Dosas are the flat bread equivalent side with South Indian meals and also a great snack with different types of crepes, with fillings, styles and so on. 
Prep Time10 minutes
Cook Time10 minutes
Resting time10 hours
Total Time20 minutes
Course: Side Dish
Cuisine: Glutenfree, Indian, Vegan
Keyword: flat bread, Indian side dish, vegan side dish
Servings: 4 servings
Author: Vegan Richa

Ingredients

  • 1 cup medium or long grain rice I use basmati
  • 1/4 cup brown rice
  • ½ cup whole urad dal black gram, skinned or whole. the whole unskinned one will give a slightly darker appearance to the crepe or split urad dal
  • ½ teaspoon methi seeds fenugreek seeds
  • 2 Tablespoons toor daal Pigeon pea or chana daal(bengal gram) - optional
  • 1/4 cup thick Poha Rice flakes- for crisp crepes, optional
  • 3/4 teaspoon salt
US Customary - Metric

Instructions

Batter:

  • Rinse the rice well and soak overnight in a large bowl.
  • Rinse the urad daal(black gram) and other dals if using and soak along with the fenugreek seeds(methi), overnight. Urad dal and fenugreek attract wild yeast for the fermentation.
  • Drain the soaking liquid of the daal/lentils  and reserve the soaking liquid.
  • If using Poha(rice flakes), wash and add them to the soaking rice to soak for a few minutes.
  • Grind the daal and fenugreek seeds in your blender/wet grinder using some of the soaking liquid into a smooth fluffy paste.
  • Drain the rice, reserve the soaking liquid. Grind the rice with a little of the soaking water. The rice will make a gritty batter.
  • If you can, use your hands to to mix the daal and rice batters together in one large bowl. Or use a large spoon. Add salt, and mix in.
  • You can use this batter directly to make the crepes(adjust water content if the batter is too thick). The crepes will have a less fermented flavor.
  • Let it ferment for another 6-8 hours in a warm place(85-90 deg F), covered with a towel or lightly with a lid. You can leave it in the oven with the light on to help with the warmth.
  • The fermented batter should be frothy, and almost double in volume.
  • Note: If you do not have urad dal or fenugreek, you can make the batter with any other lentils and add 1/2 tsp active yeast after blending. Let it sit for 3 to 4 hours to ferment and then use.

Making Crepes

  • Heat a 10+ inch nonstick skillet on high heat. Once hot, sprinkle a few drops of water on the skillet. The water should sizzle and evaporate within 2 seconds .
  • Cut a small wedge from an onion or a potato. Stick a fork into the onion. Add a drop of oil to the hot pan, and spread the oil around, using the onion. you can also use a thick paper towel to spread the oil.
  • Pour a ladle full ( a 1/4 cup) of batter onto the hot skillet. Swirl the ladle in concentric circles, to spread out the batter.
  • Drizzle a few drops of oil on the edges.
  • Cook the crepe over medium-high heat till the bottom side of the dosa becomes lightly brown and starts to come away at the edges.
  • You can flip and cook the other side for a few minutes for crispier crepe.
  • Serve hot with coconut chutney, Sambhar(pigeon pea and veggies stew), Potato and onion subzi! or fill them up with anything you like and make it your own fusion filled crepe

Notes

Nutritional values are based on one serving

Nutrition

Calories: 314kcal | Carbohydrates: 63g | Protein: 12g | Sodium: 441mg | Potassium: 157mg | Fiber: 8g | Vitamin C: 1.1mg | Calcium: 36mg | Iron: 3mg