Are you looking for a recipe to make Dosa, the delicious bread from India?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Dosa recipe and variations.
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Dosa is a type of flatbread that comes from India. It is a thin and crispy crepe that is made by fermenting a batter made from rice and black lentils. The origins of dosa can be traced back to South India, where it is a popular and traditional dish.
The process of making dosa involves soaking rice and black lentils overnight and then grinding them into a smooth batter. This batter is then left to ferment for several hours, which gives dosa its unique flavor and texture. Once the batter is ready, it is spread thinly on a hot griddle and cooked until it becomes golden and crispy. Dosa is often served with various chutneys and sambar, a lentil-based vegetable stew. It is enjoyed as a breakfast or snack item in India and has gained popularity worldwide for its delicious taste and versatility.
The estimated cost to make this recipe for Dosa flatbread is relatively low. The main ingredients required are rice and black lentils, which are generally affordable and easily accessible. Additional ingredients such as salt and oil are also needed, but they are commonly found in most kitchens. Therefore, the overall cost of making Dosa flatbread is minimal.
In terms of time, making Dosa flatbread requires some preparation. The rice and black lentils need to be soaked for a few hours or overnight to allow for fermentation. After the fermentation process, the batter needs to be blended and cooked on a hot griddle or pan. The cooking time for each Dosa is relatively short, usually taking a few minutes on each side. Overall, the entire process of making Dosa flatbread, including preparation and cooking, can take around 8-10 hours, considering the fermentation time.
The main ingredients used in the recipe for this flatbread are rice and black lentils. The rice is soaked in water for a few hours and then ground into a smooth batter. The black lentils are also soaked and ground separately. These two batters are then mixed together and left to ferment overnight. This fermentation process gives the flatbread its unique flavor and texture.
The tools used in making this flatbread include a blender or grinder to grind the rice and lentils into a smooth batter. A large bowl is needed to mix the two batters together and allow them to ferment. A flat griddle or non-stick pan is used to cook the flatbread. A ladle or spoon is used to spread the batter onto the griddle and flip the flatbread while cooking. Finally, a spatula is used to remove the cooked flatbread from the griddle.
To prepare dosa, start by soaking equal parts of rice and black lentils in water overnight. The next day, drain the water and grind the soaked rice and lentils together to form a smooth batter. Add water as needed to achieve a pouring consistency. Once the batter is ready, cover it and let it ferment for at least 8 hours or overnight in a warm place.
After fermentation, stir the batter well and add salt to taste. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin crepe. Cook the dosa for a few minutes until the edges turn golden brown. Flip it over and cook for another minute. Repeat the process with the remaining batter, adjusting the heat as needed. Serve the dosa hot with chutney or sambar…(full recipe on the way)
To cook dosa, start by heating a non-stick pan or griddle on medium heat. Take a ladleful of the fermented rice batter and pour it onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe. Drizzle a little oil around the edges of the dosa and let it cook for a few minutes until the bottom turns golden brown.
Once the bottom is cooked, flip the dosa using a spatula and cook the other side for a minute or two. Remove the dosa from the pan and repeat the process with the remaining batter. Serve the dosa hot with chutney or sambar. Enjoy the crispy and flavorful dosa, a delicious Indian flatbread that is perfect for breakfast or as a snack…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this flour is a popular alternative for making flatbread. It adds a nutty flavor and a slightly denser texture to the dosa.
2. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It can be used to make a delicious and nutritious flatbread with a unique earthy taste.
3. Quinoa flour: Derived from quinoa seeds, this flour is packed with protein and adds a slightly nutty flavor to the flatbread. It is a great gluten-free option for those with dietary restrictions.
4. Sorghum flour: Made from ground sorghum grains, this flour is gluten-free and has a mild, slightly sweet taste. It can be used as a substitute for rice flour in dosa, resulting in a slightly different texture.
5. Almond flour: Made from finely ground almonds, this flour is a great option for those following a
1. Rice crepe
2. Lentil pancake
3. Indian crepe
4. South Indian pancake
5. Fermented rice flatbread
6. Lentil dosa
7. Rice dosa
8. Indian rice pancake
9. South Indian dosa
10. Lentil crepe
11. Rice lentil pancake
12. Indian lentil crepe
13. South Indian crepe
14. Fermented lentil flatbread
15. Rice and lentil dosa
16. Indian rice crepe
17. South Indian rice pancake
18. Lentil rice dosa
19. Indian lentil pancake
20. South Indian lentil crepe
1. Prepare the sourdough starter by combining equal parts of flour and water and letting it ferment for at least 5 days.
2. In a bowl, mix together rice flour, black lentil flour, and a small amount of the sourdough starter.
3. Add water gradually to the mixture until you achieve a smooth and pourable batter consistency.
4. Cover the bowl with a cloth and let the batter ferment for at least 8 hours or overnight.
5. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
6. Pour a ladleful of the fermented batter onto the pan and spread it in a circular motion to form a thin crepe.
7. Cook the dosa until the edges turn golden brown and the surface is cooked.
8. Serve the sourdough dosa hot with chutney or curry of your choice…(full sourdough recipe on the way)
1. Start by soaking rice and black lentils separately in water overnight.
2. Drain the water and grind the rice and lentils separately into a smooth paste.
3. Mix the rice and lentil pastes together in a large bowl.
4. Cover the bowl and let the batter ferment for about 8-12 hours.
5. Once fermented, add salt to taste and mix well.
6. Heat a non-stick pan or griddle on medium heat.
7. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin crepe.
8. Cook until the edges turn golden brown, then flip and cook the other side.
9. Repeat the process with the remaining batter.
10. Serve the gluten-free dosa hot with chutney or curry of your choice…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Dosa at home above but I’ll be updating this page to include links to the best Dosa recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
