Try this Dosa (Minimalist Baker) recipe, or contribute your own.
Suggest a better descriptionSoak moong dal and rice separately by adding to separate mixing bowls and covering with cool water. Soak for at least 6 hours or overnight.
Once soaked, drain and rinse well, then transfer both rice and moong dal to a high-speed blender with salt, peeled ginger, curry powder, maple syrup, and only enough water to JUST cover the rice and lentils — you can add more as needed, but you can’t take away.
Blend on high for 1 minute or until creamy and smooth, scraping down sides as needed. The batter should be thin and pourable like a crepe batter — not watery, but not visibly thick or difficult to pour. Add more water as needed to achieve the right consistency.
Taste and adjust flavor as needed, adding more salt to taste, ginger for punchy ginger flavor, curry powder for more prominent curry taste, or maple syrup for subtle sweetness or to balance the flavors.
Optional: For a fermented version, allow batter to sit at room temperature overnight (or at least 6 hours). Some bubbles should appear and the batter should become lighter/fluffier in texture, which indicates fermentation.
Heat one (or several) cast iron or non-stick skillets over medium heat (we used our 10- and 12-inch cast irons). Once hot, add a little oil (or ghee if not vegan) and swirl to coat (it’s best not to have large pools of oil on the pan, so wipe with a paper towel if there’s too much).
Pour roughly 1/4 cup of the batter at a time into the hot pan(s) and use a spoon or the bottom of a ladle (our preferred utensil) to swirl the batter outward until the crepe is roughly 10 inches wide. Cook for 2-3 minutes or until the edges start to lift away from the pan and the underside is slightly golden brown. Then flip and cook for 1-2 minutes more. Remove from pan. Repeat until all of the batter is used up — about 12 crepes as the recipe is written.
Serve immediately alongside other Indian-inspired dishes. We especially loved them folded over and filled with potato (aloo) sabzi and green chutney.
Store leftover batter covered in the refrigerator for up to 3-4 days, or store cooked dosas/cheelas covered in the refrigerator for up to 3-4 days, or in the freezer for 1 month (add parchment paper in between so they don't stick together). Reheat on the stovetop or in the microwave until hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
What would you serve with this? Link in another recipe.