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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.
Course Main Course
Cuisine Indian
Keyword Dosas
Prep Time 4 hours
Cook Time 20 minutes
Servings 4 dosas
Calories 259kcal

Equipment

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.