These simple breakfast dosas are a delicious, savory option on the days where you need something a little more grounding that’s still light on digestion.
Dosas are a South Indian staple and are similar to a crepe or pancake made with fermented rice and legumes. Don’t let the idea of fermentation scare you. Once you’ve mastered the process, this favourite recipe will become an easy, weekly rotation in your kitchen. And take only minutes to prepare!
Simple Dosa Recipe:
Serves 6-8 (about 2 dosas per person)
Preparation time: Includes overnight soaking, 8+ hours of fermentation and 10 minutes to cook
Ingridients:
1 cup of white basmati rice
1 cup of urud dahl (if not available you can also use split mung)
1 tsp fenugreek seeds
½ teaspoon rock salt
Ghee for cooking
How To Make Dosa:
First we need to soak the rice, dahl and fenugreek overnight or at least for 8+ hours.
Once soaked, rinse and drain the water. Then transfer to a high speed blender with a small amount of fresh water (less than 1 cup) and blend it into a thick pancake like batter.
Be careful not to make the batter too runny, as this will be harder to cook and aim for a thick consistency.
When ready transfer to a vessel and leave to ferment for between 8 - 24 hours. The time it takes for the batter to ferment depends on the climate you are in - the warmth helps it to ferment quicker whereas the cold takes longer.
You’ll know when it’s ready once the batter has an air quality and you may see bubbles on the surface. You might also notice the batter increase in size.
Once the batter has fermented, stir in the salt. You may also like to add in any agni kindling spices such as ground cumin or coriander. You can then leave in the fridge until you are ready to cook.
To cook your dosa, heat a cast iron pan on medium heat with a tablespoon of ghee. Add 2-3 tablespoons (about 1 quarter cup) onto the centre of the pan. Then using the back of the spoon, spread the batter out in a circle to create a crepe-like shape.
Cook for about 3-5 minutes or until the bottom has become lightly browned and crispy. Flip and cook on the other side for another few minutes.
We love these simply paired with a homemade chutney or a few slices of avocado for a light breakfast.
You can also enjoy dosas as a side to a more grounding meal such as a vegetable curry, dahl or even soup as a bread substitute.
This recipe acts as a simple guideline and just like many Ayurvedic dishes, there are many different variations you can explore. Get creative and enjoy!