This delicious Dosa recipe is so easy- you won't believe it! Dosa is a delicious Indian-style crêpe that is high in nutritional value and low on things like fat and calories. On top of that, all you need to make these delightful wraps are three ingredients and a love of delicious food. The next time you want a light Indian meal or a low-calorie wrap, give this simple recipe a try.
What Makes Dosa Unique?
Dosa is a thin crêpe made with fermented rice and dal (the inner part of a bean). Because of this, Dosa is gentle on your digestive system, but also packs a punch of high protein and fiber. The mild and slightly tangy flavor of Dosa makes it a unique pairing for strongly flavored foods like curries and chutneys, which are exactly the kinds of foods I love.
What You'll Need to Make This Dosa Recipe
- Time. The recipe is extremely simple, but because it is a fermented product, you need time to let the rice and dal soak. Plan ahead and soak your ingredients a day or two before you actually need them.
- A strong powered blender or food processor. If using a blender, I suggest one like a Waring or a VitaMix type blender that has the motor power to grind the batter. If your blender isn't that strong, use a food processor instead. They tend to be more equipped in pureeing thick mixtures because of their shape and motor power.
- Rice. Any rice can work for this, but a simple rice like basmati works best. I sometimes like the extra chew of a short grain white rice, but it isn't necessary.
- Daal. Urid daal (sometimes spelled Urad Dal) is the inside of a black bean. You can find this at any Indian market, or try this link here if looking to buy online.
The beautiful thing about making Dosa is that it is as simple as soaking and blending. There are no fancy techniques or complicated steps.
What To Eat with Dosa
Dosa is high in carbohydrates and doesn't have any added sugar or saturated fats. I appreciate this because it's simplistic and still healthy. If you are hankering for a flavorful experience, I would recommend our very own tamarind date chutney or cilantro mint chutney. Additionally, I would pair this with our crispy tofu for a more filling dish. Dosa by itself is like a canvas waiting to be filled and added onto, so adding these to your dosa is a great way to utilize these recipes.
Also, keep in mind that Dosa is a great addition to your recipe list for a gluten-free diet. It's easy to prepare and highly customizable to fit your tastes.
Easy Dosa Recipe (Indian Style Crêpes)
Make the batter 2 days ahead.
- Place the rice and the dal in a large bowl and rinse, while stirring with your hands, until the water runs clear.
- Drain and cover with the 8 cups of water. Set aside in a warm area of the kitchen and let soak overnight.
- The next day, drain the water and place in a high-speed blender (like a Vitamix) or a food processor. (I am using a food processor in my photo)
- Add the salt and ½ cup of fresh water.
- Start to puree while slowly adding in more water until the mixture forms a smooth paste. You may have to scrape down the sides as you go to make sure that all the rice and dal gets mixed in.
- When done, the batter will be completely smooth and be like a thick pancake batter, not too runny.
- Pour the mixture into a clean bowl and let sit for at least 6 hours, or overnight again.
To Cook the Dosa
- Stir the dosa batter and add enough clean water that it thins out slightly. You want it to now resemble a loose pancake batter.
- Heat your griddle over medium-high heat. You will know the pan is ready when you sprinkle a little water and it sizzles.
- Lower the heat to medium and spray or brush your griddle with a little bit of oil.
- Pour a ladle of batter into the center of the pan and quickly (using the back of the ladle) spread the batter in a swirling motion to make a wide circle (about 6 inches across).
- A typical Dosa is crispy, and you would sprinkle some more oil around the edges at this point. I like my dosa to be softer so that I can roll them and use them more as a wrap. In this case, I do not use the additional oil, but that is up to your preference.
- The Dosa will cook almost entirely on one side and become lightly browned (or crispy if using the extra oil). Flip and cook on the second side only for a few seconds and then remove with a spatula and place on a plate.
- Wipe the griddle with a paper towel, spread more oil, and then start on your next Dosa.
- Repeat until you have made all the Dosa you need. Excess batter may be kept in the refrigerator for up to 3 days.
These are fantastic served with Tamarind Date Chutney and Mint Cilantro Chutney