Dosa ~ Gluten-free, vegan, pancakes from South India

How is this for a late breakfast in bed? My simplest dosa for Srivalli’s dosa mela – let’s start with the basics!


I generally make my dosas plain unless my daughter or husband specifically ask for masala dosa. Since all masala dosas call for this basic recipe, I am posting it separately without any fanfare.

In fact, all I am going to do is copy the relevant portion from the mint masala dosa and paste it here with alterations where required. here goes…

Dish: Dosa, Gluten free, vegan, savoury pancakes

Ingredients:

For the dosa:
Par-boiled rice / Ukda chaawal – 31/2 cups
De-husked black gram dal / Urad dal – 1 cup
Fenugreek seeds / Methi dana – 1tsp.

Preparation of the dosa batter:
1. Wash and soak the rice and dal(With methi dana) in separate vessels in enough water (Water should be nearly double the quantity of rice/dal) overnight or for 4 to 5 hours.

2. Drain and grind the dal using fresh water till soft, light and fluffy. I keep the batter a little thick – dropping consistency but should coat the ladle thickly when mixed.

3. Drain and grind the rice into a smooth batter – while grinding rice add water little by little as the rice has already soaked up enough water and tends to become runny if you add water in the same quantities as to the dal.
(Tip:If you are grinding in a mixie and not idly grinder use ice cold water to prevent the motor from getting hot – it affects the taste of the dosa.)

Beat the two batters together in a clock-wise motion with a ladle till they blend well and set aside for an hour (For 4 – 5 hrs. if you like it fermented – I prefer dosas not fermented much)

Making dosa:
1. Heat a griddle (I use non-stick and almost no oil but if you have a calcutta tawa the dosas turn out better. Remember to oil the surface with a half cut onion or potato pricked with a fork / a clean paper). The tawa is ready when water drops sprinkled on the surface start dancing around immediately before drying up.

2. Reduce to medium heat and pour a ladleful of batter in the centre of the griddle spreading in a clockwise circular motion to the outside till thin enough.


3. Roast till the dosa changes colour and the brown rings start showing through. If the batter is fermented enough you will find bubbles on the surface.

4. Flip with a pancake turner and cook the other side for a few seconds.


5. Serve with coconut chutney and/or sambar and/or onion chutney. I like plain dosas best with milagaipodi (A dry spicy chutney powder mixed with a little oil)

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