Dosa Sourdough Rice Crepes
Transform your brunch game with these delicate and tangy Dosa Sourdough Rice Crepes, a fusion of traditional South Indian flavors and modern sourdough magic. Made with a nutrient-rich blend of short-grain white rice, protein-packed urad dal, and a hint of earthy fenugreek seeds, this recipe comes to life with the perfect touch of fermented sourdough starter. The batter ferments overnight, creating irresistibly light, golden-brown crepes with a signature crispy edge and subtle sour flavor. Perfect for dipping into coconut chutney or savoring alongside hearty sambar, these rice dosas are naturally gluten-free, brimming with probiotics, and ideal for a crowd-pleasing breakfast or dinner. Whether you're a fan of traditional Indian cuisine or just love experimenting with global flavors, this recipe is an easy, wholesome way to bring a touch of South Indian comfort food to your table.
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Recipe Information
Ingredients
- 2 cups White rice (short-grain or medium-grain)
- 0.5 cups Split urad dal (skinned black gram)
- 1 teaspoons Fenugreek seeds
- 3 cups Water
- 0.25 cups Sourdough starter (unfed or discard)
- 1 teaspoons Salt
- 2 tablespoons Oil (for cooking)
Instructions
Rinse the white rice thoroughly until the water runs clear. In a large bowl, combine the rice with 2 cups of water and set aside to soak for 6–8 hours or overnight.
Separately, rinse the urad dal and add the fenugreek seeds. Soak the dal in 1 cup of water for 6–8 hours or overnight.
Once the soaking time is complete, drain the rice and dal. Reserve the water from soaking the rice as it may be needed for grinding.
Using a high-speed blender or a wet grinder, blend the rice in batches until you achieve a smooth batter. Add small amounts of the reserved water as needed to reach a pancake batter consistency.
Next, blend the urad dal and fenugreek seeds together into a silky smooth paste. Combine this with the blended rice in a large mixing bowl.
Add the sourdough starter to the batter, mixing thoroughly. Cover the bowl loosely and allow the batter to ferment at room temperature for 10–12 hours or until it doubles in volume and develops a slightly sour aroma.
Once fermented, stir in the salt. The batter should be pourable but thick enough to coat the back of a spoon. Add a little water if needed.
Heat a non-stick skillet or cast-iron griddle over medium heat. Lightly grease the surface with a few drops of oil and spread it evenly using a paper towel.
Pour a ladleful (about 1/4 cup) of batter onto the center of the pan and quickly spread it outward using the back of the ladle in a circular motion to form a thin crepe.
Drizzle a few drops of oil around the edges of the dosa and cook for 2–3 minutes or until the edges start to lift and the bottom turns golden brown.
If desired, flip the dosa and cook the other side for 30 seconds for a softer texture. For a crisp dosa, skip flipping.
Remove the dosa from the pan and serve hot with chutney, sambar, or your favorite dipping sauce.
Repeat with the remaining batter, greasing the pan as necessary between dosas. Enjoy fresh and warm!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
