Dosa Recipe - Vegan, Gluten-Free | recipe dosa-How did you make this

 

Dosa is a traditional South Indian dish that is enjoyed as a breakfast or snack. It is a thin, crispy, savory pancake made from fermented rice and lentil batter. It is a healthy and delicious option for those who want to try a gluten-free, vegan, and low-fat meal. The following recipe will make around 10-12 dosas.

Ingredients:

  • 2 cups of parboiled rice
  • 1 cup of urad dal (skinned black gram)
  • 1 teaspoon of fenugreek seeds
  • Salt to taste
  • Water for grinding the batter
  • Oil for cooking the dosa

Instructions:

Soak the rice, urad dal, and fenugreek seeds separately in water for at least 4-5 hours. Make sure to use enough water to cover them completely.


Drain the water from the rice and grind it in a blender or wet grinder with enough water to make a smooth batter. That dough should be similar to pancake batter. Transfer the batter to a large mixing bowl.


Drain the water from the urad dal and fenugreek seeds and grind them together in a blender or wet grinder with enough water to make a smooth batter. The consistency of this batter should be thicker than that of the rice batter. Transfer the urad dal batter to the mixing bowl containing the rice batter.


Add salt to the batter and mix well. The salt will help in fermentation and also enhance the flavor of the dosa.


Cover the bowl with a lid or a cloth and keep it in a warm place for at least 6-8 hours or overnight to allow it to ferment. The batter should double in volume and become light and airy.


After fermentation, the batter will have a slightly sour smell and a bubbly texture. (Mix the बटेर well using a ladle.)


Heat a non-stick tawa or a griddle on medium-high heat. You can also use a cast-iron skillet. Grease the tawa lightly with oil using a tissue or a cloth.


Using a ladle, pour a spoonful of batter on the center of the tawa and spread it in a circular motion to make a thin and even layer. You can make small or large dosas according to your preference.


Drizzle a little oil around the edges of the dosa and on top of it. Let the dosa cook for 1-2 minutes or until the edges turn golden brown and crispy.


Flip the dosa using a spatula and cook the other side for 1-2 minutes or until it turns crispy and brown.


Remove the dosa from the tawa and serve hot with sambar, coconut chutney, or tomato chutney.


Repeat the process with the remaining batter to make more dosas.

Tips:

Make sure to grind the rice and urad dal separately to get the right consistency of the batter.


Use parboiled rice as it gives a nice texture and flavor to the dosa.


Adding fenugreek seeds to the urad dal helps in fermentation and also adds a distinct flavor to the dosa.


The tawa should be hot enough to cook the dosa evenly and quickly. You can check the temperature by sprinkling a few drops of water on the tawa. When the water starts coming out immediately and steam is formed, then the tawa is completely ready.

The batter should be of the right consistency and fermentation to get a perfect dosa. If the batter is too thick, add a little water to it. If the batter is too thin, add a little rice flour to it.


Use a non-stick tawa or a well-season

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