Gluten-Free Wheat Dosa
Introducing a delicious twist on a classic South Indian staple, the Gluten-Free Wheat Dosa is a wholesome and nutritious option for those seeking gluten-free alternatives without compromising on flavor or texture. Made with a blend of gluten-free oat, rice, and sorghum flours, this crispy and golden dosa is quick to prepare, requiring just 15 minutes of prep time and perfect for busy mornings or light lunches. Enhanced with yogurt (or dairy-free yogurt for a vegan twist), cumin seeds, and a touch of spice from green chilis, the batter comes together effortlessly to create a thin, crepe-like masterpiece. Enjoy these dosas fresh off the pan, served with coconut chutney, tangy tomato chutney, or spicy sambar for a satisfying meal. Packed with fiber and brimming with flavor, this gluten-free dosa is a must-try for anyone looking for a healthy, crowd-pleasing dish!
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Recipe Information
Ingredients
- 1 cup Gluten-free oat flour
- 1 cup Rice flour
- 0.5 cup Sorghum flour (jowar flour)
- 0.5 cup Yogurt (or dairy-free yogurt for vegan option)
- 1.5 cups Water
- 0.5 teaspoon Salt
- 2 teaspoons Oil (for greasing the pan)
- 0.5 teaspoons Cumin seeds (optional)
- 1 teaspoon Chopped green chilis (optional)
Instructions
In a large mixing bowl, combine the gluten-free oat flour, rice flour, and sorghum flour.
Add the yogurt and mix well to form a thick batter.
Slowly add water, little by little, stirring continuously to get a smooth, thin batter. The consistency should be similar to traditional dosa batter (pourable but not too runny).
Add salt, cumin seeds, and chopped green chilis, if using, and mix well.
Let the batter rest for 10-15 minutes to allow the flours to hydrate properly.
Heat a non-stick skillet or a cast-iron dosa tawa on medium heat. Lightly grease it with a few drops of oil using a paper towel or a brush.
Once the pan is hot, pour a ladleful of batter onto the center of the pan and spread it out in circular motions to form a thin crepe-like layer.
Drizzle a few drops of oil around the edges and cook for 2-3 minutes or until the edges start to lift and the dosa turns golden brown.
Flip the dosa carefully using a spatula and cook the other side for another minute.
Remove the dosa from the pan and repeat the process with the remaining batter.
Serve the gluten-free wheat dosa hot with coconut chutney, tomato chutney, or sambar.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 10.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1075 mg | 23% | |
*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.
