Food 
VEGAN DOSAS
As promised, here is my recipe for dosas. I honestly can’t count the number of dosa recipes I came across during my travels throughout India. Much like meatloaf in my native Midwest, each family seems to put their own spin on this classic dish.
VEGAN DOSAS
As promised, here is my recipe for dosas. I honestly can’t count the number of dosa recipes I came across during my travels throughout India. Much like meatloaf in my native Midwest, each family seems to put their own spin on this classic dish. Below, you will find a relatively simple vegan dosa recipe that still delivers big flavors (with hardly any calories!). Like any great dosa recipe, this one involves a decent amount of prep time, but not much actual cooking time. And if, like my first few dosas, yours aren’t perfectly golden-brown and crispy-thin, keep at it. Once you’ve got the technique down, you’ll have a nutritious and tasty standby to add to your culinary repertoire.
Servings 4 dosas
Equipment
- Large mixing bowls
- Blender
- Mixing spoon or spatula
- Ladle
- Pan
Ingredients
- 1 cup brown rice
- 1/2 cup urad dal split black gram
- 1/4 cup chana dal split Bengal gram
- 1/4 cup poha flattened rice
- 1 tsp fenugreek seeds
- Salt to taste
- Water as required
- Oil for cooking
Instructions
- Rinse the rice, urad dal, and chana dal separately and soak them in water for at least 4 hours.
- Soak the poha and fenugreek seeds in water for at least 2 hours.
- Drain the water from the rice and dals and grind them together in a blender with enough water to form a smooth batter.
- Drain the water from the poha and fenugreek seeds and grind them in a blender until smooth.
- Mix the poha-fenugreek mixture with the rice-dal batter.
- Add salt to taste and mix well. Allow the batter to ferment for 6-8 hours or overnight in a warm place.
- Once the batter is fermented, heat a non-stick pan over medium-high heat.
- Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin crepe.
- Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown and the top is set.
- Fold the dosa in half and serve hot with chutney or sambar.
