Dosa

Dosa is a crispy, thin Indian crepe made from fermented rice and lentil batter, traditionally served with a variety of chutneys and sambar. This vegan breakfast is not only delicious but also packed with nutrients, making it a perfect start to the day.

Ingredients

• Brown rice - 1 cup (200g)
• Split urad dal (black gram) - 1/4 cup (50g)
• Fenugreek seeds - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - as needed for soaking and blending
• Oil - for cooking

Steps

1. Rinse the brown rice and split urad dal thoroughly in water, then soak them separately in water for at least 4 hours or overnight.
2. After soaking, drain the water and combine the brown rice, split urad dal, and fenugreek seeds in a blender.
3. Add enough fresh water to blend the mixture into a smooth batter, the consistency should be similar to pancake batter.
4. Transfer the batter to a bowl, cover it, and let it ferment in a warm place for about 8-12 hours or until it has doubled in size and has a slightly tangy aroma.
5. Once fermented, add salt to the batter and mix well. If the batter is too thick, add a little water to adjust the consistency.
6. Heat a non-stick skillet or a cast-iron griddle over medium heat and lightly grease it with oil.
7. Pour a ladleful of batter onto the center of the skillet and quickly spread it into a thin circle using the back of the ladle.
8. Drizzle a little oil around the edges and cook for about 2-3 minutes until the bottom is golden brown and crispy.
9. Flip the dosa and cook for another 1-2 minutes on the other side until it is cooked through.
10. Repeat the process with the remaining batter, serving each dosa hot with coconut chutney and sambar.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, aiding in digestion and muscle health.
• Gluten-free and low in cholesterol, making it heart-healthy.

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