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Dosa Pancake

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As with all my recipes, I love adding a twist. This time, rice is the hero ingredient, and the pancake is rooted in Ayurvedic cuisine. I present to you The Dosa Pancake, a thin, savoury pancake in South Indian cuisine made from a fermented batter of ground black gram and rice. 

Fermented rice and lentils are blended together and cooked in clarified butter to create a crisp crepe. Dosa Crêpes are usually served at breakfast with sambars and chutneys but are easily customisable and can also go well with our Spinach Kitchari.

Dosa Pancake

Prep Time: 4 hours & Overnight Fermenting | Cooking Time: 10 minutes | Serves: 4

INGREDIENTS

450g Spekko Basmati rice

150g Split red lentils

8g fenugreek

12g salt

1 teaspoon of Ghee

METHOD

Soak rice in 1 litre of water for 4 hours.

Cover the lentils and fenugreek with a little water in a separate container for 4 hours.

Blend the rice using 250ml of the soaking water, then add the lentils and fenugreek. Add a little more soaking liquid if needed.

Cover with muslin cloth; allow to ferment overnight.

Mix batter and add salt.

Cook over medium heat using ghee till crisp crepes are achieved.

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