Dosa Recipe

Whip up a batch of this South Indian flatbread as a gluten-free alternative to tortillas, pitas, and other wraps.

| May 2019

dosa 
Photo by Ali Donzé Photography

The crisp and savory dosa is a South Indian flatbread made without wheat or gluten. It is a nutritious alternative to tortillas, pancakes, and pitas and can be used for wraps or dipping.

Ferment: Lacto
Prep: 1 hour
Time: 2 to 3 days
Yield: 30 dosa

Dosa are best eaten immediately, but the batter can be made up to a week ahead and kept in the refrigerator until ready for use. Just thin with water as needed before using.



You Will Need

  • 2 cups rice (any variety)
  • 1 cup lentils (Lentils come in several varieties including brown, yellow, black, red, and green. Any variety may be used for dosa, however, green lentils are harder and may be more difficult to blend.)
  • 1 tablespoon fenugreek (methi)
  • 1/4 cup chana daal (optional)
  • 2 tsp. salt
  • 1/4 cup ghee, butter, or oil

fenugreek
Fenugreek
Photo by Adobe Stock

Method

  1. In two separate bowls, soak rice and lentils in spring or filtered water for 8 to 10 hours. Soak fenugreek and chana daal (if using) along with lentils. (Add enough water to fully cover rice and lentils.)
  2. Drain rice and discard soaking water. Transfer rice to a blender and blend into a thin batter, adding soaking water from lentils as necessary. Pour batter into a 1-gallon (4l) jar or stainless steel pot.
  3. Transfer lentils, fenugreek, and chana daal to blender, along with the remainder of their soaking water. Blend to a thin batter, adding more spring or filtered water if necessary. Combine with blended rice in jar. Add salt and mix batter to fully incorporate rice and lentils. (The lentil batter should have a thick but pourable consistency.)
  4. Cover mouth of jar with fabric and a rubber band so the ferment can breathe. Let sit at room temperature (at least 70ĖšF or 21ĖšC) for 1 to 2 days or until it has risen significantly.
  5. Stir batter and, if necessary, add water. Batter should be a bit thinner than pancake batter but thick enough to coat the back of a spoon.
  6. To cook, heat a cast iron pan or griddle over medium heat until it barely begins to smoke. Sprinkle with a small amount of water and wipe it clean. With a large spoon, add 1/4 cup batter to the cooking surface and quickly spread it in a circular motion, evening out any thick spots as you go. (Spread batter thinly for a crisp, crepe-like texture.)
  7. Add 1/2 tsp. ghee, butter, or oil to the surface of the dosa. Let cook until dosa begin to brown and the edges curl up, about 2 minutes. It should easily release from the pan. Flipping it is optional, but not necessary.
  8. (To make Masala Dosa, spread a thin layer of tomato sauce over the surface of the dosa after adding the ghee, and top with raw onions and peppers, potato masala, and garam masala.)
  9. Serve immediately with the toppings and accompaniments of your choice.

A common street food in South India, dosa are often served with chutney and sambar, a hearty lentil and vegetable stew.






fermentation

FERMENTATION FRENZY!

September 12-13, 2019
Seven Springs, Pennsylvania

Fermentation Frenzy! is produced by Fermentation magazine in conjunction with the MOTHER EARTH NEWS FAIR. This one-and-a-half day event is jam-packed with fun and informative hands-on sessions.

LEARN MORE





Become a Charter Member Today!

Fermentation

Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.




Facebook Pinterest Instagram YouTube Twitter

click me