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Dhosas: Indian Vegetarian Flatbread Recipe
High protein vegan dhosas, similar to crepes, but egg, dairy, gluten & yeast free - easy to make for a quick tasty meal
This dosa recipe is simple and easy, and quick to make once the batter is ready. But it's not an instant recipe to prepare, as the ingredients have to be rinsed, then soaked overnight, and then blended. But after that, you'll be in dosa heaven for a week, so it's worth a little initial effort, and a bit of patience.
To make this dosa recipe, you'll need urad dhal, white & brown basmati rice, water, salt, a blender, a non-stick pan, a large glass or ceramic bowl.
Urad dhal is a small white Indian split pea, available at Indian groceries, or sometimes in a supermarket ethnic food section. Same with basmati rice. Here's one online source of Urad Dhal, and here's another. Here's an index of Indian grocery stores in the US. Natural food stores with big bulk sections usually carry brown and white basmati rice, and might have urad dhal.
If you can't get brown or white basmati rice, use regular rice. If you can't find urad dhal, try mung dhal or toor (toovar) dhal. Not the same flavor or texture, but acceptable. But if you can find the right ingredients, stock up, because dosas are addictive.
The naturally fermented dosa batter keeps for up to a week in the fridge, and cooks up quickly, like pancakes, so you can have dosas all the time, which is great because, as I said, they're addictive. When you're down to the last meal of dosas, just start the next batch. We eat dosas rolled up around curried veggies, or coconut chutney (or any chutney), but they're also good with almond or cashew butter - or all by themselves. Like other flatbreads, they're best fresh from the pan - tender, moist and tasty.
This recipe makes 12 - 15 dosas.
Dosa Ingredients:
- 1 cup urad dhal
- 1 cup brown basmati rice
- 1 cup white basmati rice
- 5 cups cold water
- 2 tsp rock salt
Directions For Making Dosa Batter:
- Combine dhal & rice in a bowl or pot
- Wash, drain, and repeat three or four times until the rinse water is clear
- Add 5 cups of cold water, cover with a cloth and a lid or plate, and set aside in a cool dimly lit place
- Soak the urad dhal & rice for 8 - 12 hours
- Do not drain
- Blend the dhal & rice with the soaking water in two parts until smooth.
- Stir in the salt, cover again with cloth and lid or plate, and let stand another 8 - 12 hours
- Cook the dosa batter according to directions below
- Store any unused batter tightly covered in the fridge for up to a week
Making Dosa Pancakes:
- Heat a heavy non-stick frying or crepe pan between medium and medium high. The pan should be hot but not smoking.
- If you're making more than a few dosas, using two pans will cut your cooking time in half.
- Heat a plate in a warm (170 degrees) oven to hold the cooked dosas, with a towel or lid to cover.
- Add a dab of ghee or vegetable oil to the hot pan and spread it around by tilting the pan
- Stir up the batter, and add a ladle full to the hot pan. Spread it thinly and evenly over the pan, tilting the pan to help distribute the batter. If you haven't done this before, it may take a few tries to get it right.
- Cook the dosa 3 minutes or so, until the top is dry, the bottom is brown, and the edges are peeling back from the pan, then carefully turn the dosa using a large spatula
- Cook 2 - 3 minutes more, then remove from pan
- Keep the dosas warm in the oven under a cloth until you're ready to eat
- Serve stuffed with a curried vegetable mixture, such as Curried Greens, Potatoes & Carrots, and/or chutney.
More Ethnic Vegetarian Recipes
Butternut Squash in Coconut Milk With Tofu & Toasted Almonds (vegan)
Curried Black Eyed Peas (vegan)
Curried Greens, Potatoes & Carrots
Easy Vegetable Curry (vegan version)
Mozambique Vegetable Stew (vegan)
Indian Chapatis - Baked Flatbread (dairy) (vegan version)
Jamaican Red Bean Stew (vegan)
Spicy Red Lentil Vegetable Soup (vegan)
Tabouleh Middle Eastern Salad (vegan)
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
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