Dosas

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Every country has its pancakes. And in South India the dosa reigns supreme. It is traditionally made with fermented rice and lentil batter, which is spread whisper-thin on a tawa (a large Indian frying pan) and fried until golden, then served rolled up like a scroll. They are crispy, tangy and irresistible when doused in coconut chutney. While fermented foods are great for you, fermenting dosa batter requires pre-planning and waiting. My version is a quicker alternative that uses cooked rice – perfect for using up any leftovers from the night before.

Prep time: 20 minutes
Cooking time: 30 minutes

Ingredients

  • 1 cup (185 g) cooked medium- or long-grain rice
  • 1 cup (160 g) rice flour
  • ½ cup (45 g) oat flour*
  • 1 teaspoon fenugreek seeds
  • ¼ cup (70 g) vegan yoghurt
  • ½ teaspoon salt
  • ¼ teaspoon bicarbonate of soda
  • 2 tablespoons lemon juice
  • vegetable oil, for frying
  • Coconut chutney, Dal makhani or Fennel and parsnip tarka dal, to serve

Method

Put the rice, rice flour, oat flour, fenugreek and cups (375 ml) water in a blender and mix until smooth: you should not be able to feel any grit when you rub a little of the batter between your fingers. Add the yoghurt, salt, bicarbonate of soda and lemon juice and blend again so everything is thoroughly mixed.

Place a large non-stick frying pan (or a well-seasoned tawa) over medium-high heat and oil it lightly, using paper towel to wipe out any excess. To check if the pan is ready, flick a little water onto it: if it sizzles, you can start making your dosas.

Pour ¼ cup (60 ml) batter into the centre of your pan, then use the back of a ladle or large spoon to spread it out in a circular motion, forming a thin round pancake. Let the dosa cook for 30–40 seconds. When it is starting to firm up, drizzle a small amount of oil over the top and let it cook for another 60 seconds or until it is golden and crisp underneath. Use a spatula to loosen the sides and fold it over – you do not have to cook the other side. Remove from the pan and continue with the remaining batter.

Serve the dosas hot, with coconut chutney and dal.

* To make oat flour, place rolled oats in a blender and grind until fine – measure out the required amount after grinding.