Vegan Dosa
These thin, crispy vegan dosas are a traditional South Indian pancake made from a fermented batter of rice and lentils. They are naturally gluten-free and dairy-free, offering a delicious and wholesome start to your day.
An original recipe by Forkin
- Total time
- 12 hr 40 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 1.5 cupidli rice
- 0.5 cupsplit black gram
- 0.5 tspfenugreek seed
- 3 cupwater
- 1 tspsalt
cooking
- 2 tbspvegetable oil
Equipment
griddle · ladle · blender · large bowl · spatula
The method
Step by step
- 1
Rinse the idli rice, split black gram, and fenugreek seeds separately under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing well removes excess starch and impurities, leading to a better fermentation.
- 2
Soak the idli rice in a large bowl with enough water to cover by several inches.
- 3
In a separate bowl, soak the split black gram and fenugreek seeds together, also covered with several inches of water.
- 4
Allow both the rice and lentil mixtures to soak for at least 6 hours, or preferably overnight.
About 6 hr
Cook’s note: Soaking helps soften the grains and legumes, making them easier to grind and aiding fermentation.
- 5
Drain the soaked rice completely.
About 1 min
- 6
Drain the soaked split black gram and fenugreek seeds completely.
About 1 min
- 7
Transfer the drained rice to a high-speed blender or wet grinder.
Cook’s note: A wet grinder is traditional and yields a smoother batter, but a good blender can work too.
- 8
Add about half of the water to the rice and blend until you achieve a smooth, fine batter. It should be thick but pourable.
About 5 min
Cook’s note: Avoid adding too much water initially; you can always add more later if needed.
- 9
Pour the rice batter into a very large bowl.
Cook’s note: Ensure the bowl is large enough to accommodate the batter doubling in size during fermentation.
- 10
Add the drained split black gram and fenugreek seeds to the blender.
- 11
Add the remaining water and blend until the lentil mixture is very smooth and fluffy. This may take longer than the rice.
About 5 min
Cook’s note: The fluffiness of the lentil batter contributes to the dosa's crispiness.
- 12
Combine the lentil batter with the rice batter in the large bowl.
- 13
Add the salt to the batter and mix thoroughly with your hands or a whisk, ensuring everything is well combined.
About 2 min
Cook’s note: Using your hands can introduce beneficial bacteria for fermentation.
- 14
Cover the bowl loosely with a lid or clean cloth and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour smell.
About 12 hr
Cook’s note: The ideal fermentation temperature is around 25-30°C (77-86°F). In colder climates, you can place it in a warm oven (turned off) with the light on.
- 15
Once fermented, gently stir the batter without deflating it too much. The consistency should be like a thin pancake batter; add a little water if it's too thick.
About 1 min
Cook’s note: Do not overmix the fermented batter.
- 16
Heat a non-stick griddle or cast-iron tawa over medium-high heat until hot.
About 2 min
Cook’s note: A well-seasoned cast iron tawa works best for crispy dosas.
- 17
Lightly grease the griddle with a few drops of vegetable oil, then wipe off any excess with a paper towel. This creates a non-stick surface.
Cook’s note: If using a cast iron tawa, sprinkling a little water and wiping it off can help regulate the temperature.
- 18
Pour a ladleful of dosa batter onto the center of the hot griddle.
- 19
Using the back of the ladle, quickly spread the batter outwards in a spiral motion to form a thin, even circle.
Cook’s note: Work quickly before the batter sets.
- 20
Drizzle a little vegetable oil around the edges and over the surface of the dosa.
Cook’s note: This helps the dosa crisp up and release easily.
- 21
Cook for 2-3 minutes until the bottom is golden brown and crispy, and the edges start to lift.
About 3 min
Cook’s note: Adjust heat as needed to prevent burning.
- 22
Fold the dosa in half or roll it up and remove it from the griddle.
- 23
Repeat with the remaining batter, greasing the griddle lightly between each dosa if necessary.
About 14 min
Cook’s note: Serve dosas immediately with chutney and sambar.
Keep it good
Store leftover dosa batter in an airtight container in the refrigerator.
Dosas are best eaten fresh. Reheat briefly on a hot griddle if necessary, though they may lose some crispiness.
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