Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Dosas are paper thin crepes made with lentils and rice.  I’ve replaced the white rice traditionally used with brown basmati rice.  Use whatever filling and chutneys you’d like-I suggest the potato filling from this recipe. This recipe requires 2 day ahead preparation.


  • 1/2 cup brown basmati rice
  • 1/2 cup urad (black split mapte) dal
  • 1/4 teaspoon fenugreek seeds
  • salt to taste
  • oil
  • potato mixture


  1. Soak brown rice, urad dal, and fenugreek overnight.
  2. Blend next day with some water to form pancake batter like consistency.
  3. Leave covered overnight in a warm place to ferment.
  4. Stir in salt next day to taste.  Spread about 1/2 cup of batter onto nonstick griddle in a thin round layer.  Turn on heat and drizzle around about 2 teaspoons of oil around edges.  Flip over and fill with potato mixture once dosa is brown on bottom side.  Enjoy!
This entry was posted on Tuesday, August 7th, 2012 at 3:10 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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