Indian Dosas, Thin Pancakes Like Crêpes
High protein dosas - egg, dairy, gluten & yeast free
Many thanks to FB fan Kala Ganapathi for cluing me in to the right, authentically Indian way to make dosa batter!
Dosas are quick and easy to make once the batter is ready. But this isn't an instant recipe. The ingredients must be soaked for 4 hours, then blended and fermented in a warm place for 8+ hours.
After that, you'll be in dosa heaven for several days, depending on how many dosa lovers & how much they love dosas.
Total prep & cook time: 50 min
Nutrition Data Per Serving, 32 g: 112 calories, 5 calories from fat, 4g protein, 23g carb, 1g fat, 218mg sodium, 0g sugars, 2g fiber, low Cholesterol, very good source of Manganese. Estimated glycemic load: 14
To make this dosa recipe, you'll need urad dhal or mung dhal, white or brown basmati rice, water, salt, a blender, a non-stick pan, a large glass or ceramic bowl.
- 1 cup urad dhal, raw, uncooked
- 1 cup brown basmati rice, raw, uncooked (or any long grain brown rice)
- 1 cup white basmati rice, raw, uncooked (or any long grain brown rice)
- 5 cups cold water
- 2 tsp salt
- Variation: Use 1 1/2 cup mung dhal and 1 1/2 cup long grain brown or white rice + 4 1/2 cups water for a somewhat lighter, more delicate dosa with a little higher protein and lower carbs
Directions For Dosa Batter:
- Combine raw dhal & rice in a large bowl or pot
- Wash, drain, and repeat three or four times until the rinse water is clear
- 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
- Soak the urad dhal & rice for up to 4 hours
- Do not drain
- Blend the dhal & rice with the soaking water and the salt in two parts until smooth
- Pour the batter back into the bowl or pot or a gallon jar, any glass or stainless steel container that is big enough to allow the batter to double in bulk without escaping
- Cover the batter container with a cloth, then place the container in a warm spot in your kitchen - in the oven with the light on if your kitchen is cold - and allow to ferment for 8 - 12 hours until doubled in bulk. The time it takes depends on the temperature in your kitchen.
- Cook the dosa batter according to directions below
- Refrigerate 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 high heat cooking oil to the hot pan and spread it around by tilting the pan, rubbing up any excess with a paper towel. Or use an oil spray or brush.
- Stir up the batter, and pour 1/2 - 3/4 cup onto the hot pan. Use a ladle or pour directly from the container.
- Immediately spread it thinly and evenly over the pan, tilting the pan in a circular motion to distribute the batter evenly. Or you can use the back of the ladle to spread the batter as Indian cooks do. 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 and flip it over to cook for another 3 - 5 minutes.
- Keep the dosas warm on a platein a preheated (but turned off) 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 coconut mint chutney or basil cashew sauce - almost any sauce will do!
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 an online source of Urad Dhal, and 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.
Dosa batter is pretty forgiving as to thickness, but you can add a little more water if the finished batter seems too thick.
The pan should be a good non-stick, whether it's a well cured cast iron pan, a hard anodized aluminum pan, or a regular or ceramic non-stick pan - that's important. If the pan is non-stick and hot enough you can use very little oil, and the dosas will dry out and curl up at the edges, then you can easily flip them.
The naturally fermented dosa batter keeps for 3 days 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 about 16 dosas, and can easily be halved or doubled.
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