Vegan Dosa

Vegan Dosa is a traditional South Indian crepe made from fermented rice and lentil batter, offering a crispy texture and a delightful flavor. This dish is often served with coconut chutney and sambar, making it a wholesome and satisfying meal.

Ingredients

• Rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Fenugreek seeds - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - 2 to 3 cups (for soaking and making batter)
• Oil - for cooking

Steps

1. Rinse the rice and urad dal separately under cold water until the water runs clear.
2. Soak the rinsed rice, urad dal, and fenugreek seeds in enough water for at least 4 hours or overnight.
3. After soaking, drain the water and blend the rice, urad dal, and fenugreek seeds together, adding water gradually until you achieve a smooth, pourable batter.
4. Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours or until it has risen and has a slightly tangy aroma.
5. Once fermented, stir in the salt. The batter should be of pouring consistency; add a little more water if necessary.
6. Heat a non-stick skillet or cast-iron pan over medium heat and lightly grease it with oil.
7. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin crepe.
8. Drizzle a little oil around the edges and cook for 2-3 minutes or until the edges lift and the bottom is golden brown.
9. Flip the dosa carefully and cook for another 1-2 minutes on the other side.
10. Repeat the process with the remaining batter, greasing the pan as needed. Serve hot with coconut chutney and sambar.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 400 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, promoting digestive health.
• Gluten-free and suitable for individuals with gluten intolerance.

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