Indian Dosas, Thin Pancakes Like Crêpes

High protein dosas - egg, dairy, gluten & yeast free

Dosas are quick and easy to make once the batter is ready. But this isn't an instant recipe. The ingredients have to be rinsed, soaked overnight, then blended. But after that, you'll be in dosa heaven for a week.

To make this dosa recipe, you'll need urad dhal, white & brown basmati rice, water, salt, a blender, a non-stick pan, a large glass or ceramic bowl.

Urad dhal is a small white Indian split pea, available at Indian groceries, or sometimes in a supermarket ethnic food section. Same with basmati rice. Here's one online source of Urad Dhal, and here's another. Here's an index of Indian grocery stores in the USA. Natural food stores with big bulk sections usually carry brown and white basmati rice, and might have urad dhal.

If you can't get brown or white basmati rice, use regular rice. If you can't find urad dhal, try mung dhal or toor (toovar) dhal. Not the same flavor or texture, but acceptable. If you can find the right ingredients, stock up, because dosas are addictive.

The naturally fermented dosa batter keeps for up to a week in the fridge, and cooks up quickly, like crêpes, so you can have dosas all the time, which is great because, as I said, they're addictive. When you're down to the last meal of dosas, just start the next batch.

We love dosas rolled up around curried veggies, such as Greens, Potatoes & Carrots, topped or filled with fresh coconut mint chutney - or all by themselves. The grandchildren enjoy them with jam! Like other Indian breads, they're best fresh from the pan - tender, moist and tasty.

This recipe makes 12 - 15 dosas, and can easily be halved or doubled.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Dosa Ingredients:

• 1 cup urad dhal, raw, uncooked
• 1 cup brown basmati rice, raw, uncooked
• 1 cup white basmati rice, raw, uncooked
• 5 cups cold water
• 2 tsp rock salt

Directions For Dosa Batter:

1. Combine raw dhal & rice in a bowl or pot
2. Wash, drain, and repeat three or four times until the rinse water is clear
3. Add 5 cups of cold water, cover with a cloth and a lid or plate, and set aside in a cool corner out of direct light
4. Soak the urad dhal & rice for 8 - 12 hours
5. Do not drain
6. Blend the dhal & rice with the soaking water in two parts until smooth
7. Stir in the salt, cover again with cloth and lid or plate, and let stand another 8 - 12 hours
8. Cook the dosa batter according to directions below
9. Refridgerate any unused batter in a tightly covered pitcher in the fridge for up to a week

Making Dosa Pancakes:

• Heat a heavy non-stick frying or crepe pan between medium and medium high. The pan should be hot but not smoking
• If you're making more than a few dosas, using two pans will cut your cooking time in half
• Heat a plate in a warm (175 degrees) oven to hold the cooked dosas, with a towel or lid to cover
• Add a dab of ghee or high heat cooking oil to the hot pan and spread it around by tilting the pan
• Stir up the batter, and pour 1/2 - 3/4 cup onto the hot pan. Spread it thinly and evenly over the pan, tilting the pan to distribute the batter evenly. If you haven't done this before, it may take a few tries to get it right
• Cook the dosa 3 - 5 minutes, until the top is dry, the bottom is brown, and the edges are peeling back from the pan, then carefully lift the dosa from the pan using a large spatula
• Keep the dosas warm in the oven under a cloth until you're ready to eat
• Serve stuffed with a curried vegetable mixture, such as Curried Greens, Potatoes & Carrots, and/or chutney, and/or cashew gravy or chickpea gravy, or coconut curry sauce

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