Dosas Indian Rice and Lentil Pancakes
Indulge in the authentic flavors of South India with these crispy, golden-brown Dosas—Indian rice and lentil pancakes that are as versatile as they are delicious. Made with a perfectly fermented batter of parboiled rice, urad dal (black lentils), and a hint of aromatic fenugreek seeds, these dosas boast a lightly tangy flavor and an irresistibly crispy texture. The batter requires an overnight fermentation process, allowing the flavors to develop fully while ensuring a light, airy result. Whether served with coconut chutney, tangy tomato chutney, or comforting sambar, these gluten-free and vegan-friendly pancakes are perfect for breakfast, brunch, or even dinner. Master the art of making paper-thin dosas using traditional techniques, and bring a piece of Southern India to your table with every bite.
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Recipe Information
Ingredients
- 1.5 cups Parboiled rice
- 0.5 cups Urad dal (split skinned black lentils)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil or ghee (for cooking)
- 1.5 cups Water
Instructions
1. Rinse the parboiled rice thoroughly in fresh water until the water runs clear. In a separate bowl, rinse the urad dal and fenugreek seeds similarly.
2. Soak the rice in plenty of water for at least 4-6 hours or overnight. In a separate bowl, soak the urad dal and fenugreek seeds together for the same amount of time.
3. After soaking, drain the water from both the rice and the dal. Transfer the rice to a blender or wet grinder. Gradually add 3/4 cups of water while blending until you achieve a smooth yet slightly grainy texture. Transfer the rice batter into a large mixing bowl.
4. Next, blend the urad dal and fenugreek seeds with 3/4 cups of water until completely smooth and fluffy. Add the dal batter into the same bowl as the rice batter.
5. Mix the rice and dal batters together thoroughly. The batter should have a smooth consistency, similar to pancake batter—thick but pourable. If needed, add a little extra water.
6. Cover the bowl and let the batter ferment in a warm spot for 8-12 hours or overnight. The batter should double in size and have a slightly tangy aroma after fermentation.
7. Once the batter has fermented, add 1 teaspoon of salt and gently mix. Avoid stirring too vigorously, as this can deflate the batter.
8. Heat a non-stick skillet or cast-iron pan over medium heat. Lightly grease the pan with a few drops of oil or ghee, spreading it evenly using a paper towel.
9. Pour a ladleful of batter onto the center of the skillet. Using the back of the ladle, spread the batter outwards in a circular motion to form a thin pancake.
10. Drizzle a few drops of oil or ghee along the edges of the dosa. Cook for 1-2 minutes until the edges begin to crisp and the bottom is golden brown.
11. If desired, flip the dosa and cook the other side for 30 seconds for a softer dosa, or leave it unflipped for a traditional crisp dosa.
12. Remove the dosa from the pan and repeat with the remaining batter, greasing the pan as needed.
13. Serve hot with coconut chutney, tomato chutney, or sambar for a traditional South Indian meal.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 0.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1165 mg | 25% | |
*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.
