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    Home » gluten free

    Dosa – Lentil and rice savory Crepes. Vegan Glutenfree

    Published: Apr 27, 2012 · Modified: Jun 26, 2018 by Richa 69 Comments

    Jump to Recipe   Print Recipe

    Finally a Dosa recipe. Dosas are the flat bread equivalent side with South Indian meals and also a great snack with different types of crepes, with fillings, styles and so on.

    Jump to Recipe


    I make Dosa and Idli every few weeks. The traditional dosa used urad dal and rice and cooks up to a golden white crepe. My Dosas usually have a couple of lentils and beans. They dont look super white and are not very thin crepes. And I like them that way, not too crisp, full of lentils/beans and all the different proteins and nutrition from each of the lentils and much more filling. You can adapt this recipe to use only urad dal and rice for the traditional version. Find the traditional recipe and Step by Step pictures in my book. 

     
     
    Here is a Video from a very happy chef to help with the steps.  It shows the consistency of the basic batter, how to shape the crepe, and different varieties of dosa.
    To read more about how the fermentation works, see this Batter explained article on India Curry.
    Dosa - Indian Lentil and Rice Crepes with potato masala, coconut chutney and Sambhar (split pea soup) | VeganRicha.com #vegan #SouhIndian #recipe #glutenfree #soyfree
     
     
    I did not have a powerful wet grinder to do justice to the batter for years, and used my regular blender. That worked fine when you blended the daal and rice separately but the batter was usually a bit more grainy. Some multi lentil Idli and Dosa versions posted earlier.
     
    Now since I got the Blendtec, its a breeze to blend the batter. 
    Usually skinless white Urad daal (black gram), medium grain rice (sona masuri) and parboiled rice are used to get the best Dosas.
     
    I use either whole with skin daal or split with skin black gram, hence the slight darker tone to the dosas in the pictures. For Variations, add ginger and green or red chili to the batter when you blend, add greens and a tomato, add a 1/4 cup more of soaked beans and lentils like black eyed peas, mung beans, pink, green, yellow lentils. 
     
     
    A folded dosa on a white plate on a blue wooden background
    Print Recipe
    5 from 2 votes

    Dosa - Lentil and rice savory Crepes. Vegan Glutenfree

    Dosas are the flat bread equivalent side with South Indian meals and also a great snack with different types of crepes, with fillings, styles and so on. 
    Prep Time10 mins
    Cook Time10 mins
    Resting time10 hrs
    Total Time20 mins
    Course: Side Dish
    Cuisine: Glutenfree, Indian, Vegan
    Keyword: flat bread, Indian side dish, vegan side dish
    Servings: 4 servings
    Calories: 314kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (185 g) medium or long grain rice I use basmati
    • 1/4 cup (47.5 g) brown rice
    • ½ cup (100 g) whole urad dal black gram, skinned or whole. the whole unskinned one will give a slightly darker appearance to the crepe or split urad dal
    • ½ teaspoon (0.5 teaspoon) methi seeds fenugreek seeds
    • 2 Tablespoons toor daal Pigeon pea or chana daal(bengal gram) - optional
    • 1/4 cup (59.15 g) thick Poha Rice flakes- for crisp crepes, optional
    • 3/4 teaspoon (0.75 teaspoon) salt

    Instructions

    Batter:

    • Rinse the rice well and soak overnight in a large bowl.
    • Rinse the urad daal(black gram) and other dals if using and soak along with the fenugreek seeds(methi), overnight. Urad dal and fenugreek attract wild yeast for the fermentation.
    • Drain the soaking liquid of the daal/lentils  and reserve the soaking liquid.
    • If using Poha(rice flakes), wash and add them to the soaking rice to soak for a few minutes.
    • Grind the daal and fenugreek seeds in your blender/wet grinder using some of the soaking liquid into a smooth fluffy paste.
    • Drain the rice, reserve the soaking liquid. Grind the rice with a little of the soaking water. The rice will make a gritty batter.
    • If you can, use your hands to to mix the daal and rice batters together in one large bowl. Or use a large spoon. Add salt, and mix in.
    • You can use this batter directly to make the crepes(adjust water content if the batter is too thick). The crepes will have a less fermented flavor.
    • Let it ferment for another 6-8 hours in a warm place(85-90 deg F), covered with a towel or lightly with a lid. You can leave it in the oven with the light on to help with the warmth.
    • The fermented batter should be frothy, and almost double in volume.
    • Note: If you do not have urad dal or fenugreek, you can make the batter with any other lentils and add 1/2 tsp active yeast after blending. Let it sit for 3 to 4 hours to ferment and then use.

    Making Crepes

    • Heat a 10+ inch nonstick skillet on high heat. Once hot, sprinkle a few drops of water on the skillet. The water should sizzle and evaporate within 2 seconds .
    • Cut a small wedge from an onion or a potato. Stick a fork into the onion. Add a drop of oil to the hot pan, and spread the oil around, using the onion. you can also use a thick paper towel to spread the oil.
    • Pour a ladle full ( a 1/4 cup) of batter onto the hot skillet. Swirl the ladle in concentric circles, to spread out the batter.
    • Drizzle a few drops of oil on the edges.
    • Cook the crepe over medium-high heat till the bottom side of the dosa becomes lightly brown and starts to come away at the edges.
    • You can flip and cook the other side for a few minutes for crispier crepe.
    • Serve hot with coconut chutney, Sambhar(pigeon pea and veggies stew), Potato and onion subzi! or fill them up with anything you like and make it your own fusion filled crepe

    Notes

    Nutritional values are based on one serving

    Nutrition

    Nutrition Facts
    Dosa - Lentil and rice savory Crepes. Vegan Glutenfree
    Amount Per Serving
    Calories 314
    % Daily Value*
    Sodium 441mg19%
    Potassium 157mg4%
    Carbohydrates 63g21%
    Fiber 8g33%
    Protein 12g24%
    Vitamin C 1.1mg1%
    Calcium 36mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
    These Dosa’s are heading to Ricki’s wellness weekend., Ellas’ potluck, Amee’s Fit abd Fab Friday, Allergy Friendly lunchbox., Hearth Soul blog hop, Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Glutenfree WEdnesdays.
     
    Apart from the amazing work VSPCA does for animals, they also provide care and food to the poorest people around. Their program Vegan Meals for the Poor, A wholesome and nutritious vegan meal is hygienically packed in palm leaves and taken by autorickshaw to the poorest of the poor in their respective places. Most of these people are also disabled, homeless, which requires someone to go to them.
     
     
    Every one of them has a trusted association with a street dog. They give the first morsel of food to the dog. The people and the dogs, traumatized, abandoned and lonely, find support in each other, to live through the daily hardships. The beauty of compassion and companionship between all species.
     
    Our VSPCA fundraiser Auction is now also on Facebook!
    You can bid for the items on the Facebook Album here or anonymously on the Fundraiser page. Feel free to share any pictures, album or posts from the blog and facebook! Thank you for the continued support and love! Have a great weekend all.
     

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    1. Shelby

      November 16, 2022 at 2:51 pm

      This was tasty but really didn’t resemble the taste and texture of dosa I’ve had from the restaurant 🤷

      Felt labor intensive and overall, I was disappointed

      Reply
      • Richa

        November 16, 2022 at 4:29 pm

        Dosas are an intricate dish to master and yes labor intensive. Took me many tried and many years 🙂 . It would be hard to troubleshoot what exactly was different. Most restaurants use just white rice and a mix of white and white parboiled rice. They also use more rice, have huge machine grinders for the perfect texture and add a ton of oil. You can switch the brown basmati witb white and try. Here is a post by one of the bloggers I know for the authentic basic dosa witb lots of tips. https://www.indianhealthyrecipes.com/dosa-recipe-dosa-batter/

        Reply
    2. Michelle

      April 26, 2021 at 3:53 pm

      5 stars
      There is nothing boring about vegan food. Love this recipe! It is absolutely delicious! I made the crepes with the brown and white rice, black gram and salt. I didn’t use any of the optional ingredients. I served it over a cauliflower, green pea and potato curry, so good. I plan on making your sourdough bread recipe tomorrow. Thank you so much.

      Reply
      • Vegan Richa Support

        April 29, 2021 at 7:53 pm

        Exactly – especially with the black gram

        Reply
    3. MrsA

      November 15, 2020 at 10:31 am

      I was gifted a bag labeled “lentil flour” – it appears fine ground. If I try to use it to make dosas or crepes, what do you suggest fora recipe?

      Reply
    4. Zachary

      May 14, 2020 at 12:37 pm

      If I don’t have whole fenugreek seeds will ground fenugreek work as a replacement?

      Reply
      • Richa

        May 14, 2020 at 12:50 pm

        Yes.

        Reply
    5. Debra Ledsham

      February 21, 2020 at 6:16 pm

      Do you leave the soaking rice/urad dal uncovered while they are soaking ? Seems you would to get the yeast…..
      Love all your recipes! Thanks

      Reply
      • Richa

        February 21, 2020 at 6:49 pm

        the fermentation happens because of the yeast. Urad dal attracts wild yeast and the mixture ferments

        Reply
    6. Karen

      July 27, 2017 at 9:16 am

      Hello Richa~! I have a couple of questions for you. Do the rice and urad dal soak overnight in the refrigerator or on the countertop? Also, I have a question about why we use the soaking water for the grinding. My nutritionist friend went on about how it contains all of the phytates in the soaking water, which we don’t want in excess. Can you explain the reason for using the soaking water? For the fermentation process?

      Thank you!!! 🙂

      Reply
      • Richa

        July 31, 2017 at 2:06 pm

        on the countertop. you can use the soaking water or use fresh water. It works either ways. Generally, the soaking water is used as the urad dal starts fermenting after a few hours of soaking, so the bacteria are already there in the water. But the dal itself is also fermenting so the batter will ferment either ways.
        I discard the soaking water for all the whole beans and lentils, but not necessarily for split lentils.

        Reply
    7. Javier Rh

      February 01, 2017 at 4:01 pm

      Hi Richa,
      I really love Dosa!
      I was wondering wether I can make the butter out of whole rice and red lentils. Can you you give some pointers? If it is possible to make the butter like this, I can use the butter and make idly.
      Thank you for sharing with us your knowledge and expirience.

      Reply
      • Richa

        February 01, 2017 at 6:34 pm

        You need urad dal (black matpe beams or black gram ) to make the batter as those beans help it to ferment. If you use lentils and rice, you can add a 1 tsp yeast to the battter and let it ferment and use. For idli, make a thicker batter with less water

        Reply
    8. Leah

      February 26, 2016 at 10:13 am

      Thank you for all the tasty recipes! You’ve become my go-to for creative, healthy and delicious recipes. I’ve finally decided to invest in a high power blender. Does your blentec do dry flours (ie garbanzo flour) also? I want a blender that will do recipes like this one, along with vegan cheeses and dry flours. Any advice? Thanks again

      Reply
      • Richa

        February 26, 2016 at 10:42 am

        Hi Leah,
        Thanks! Yes, Blendtec can make flour as well. I sometimes make my own flour with wheat or spelt berries. I think vitamix would work too (the other high powered blender). Just be sure to let the motor cool between cycles when making flours as the flours will need a couple of cycles to get the right consistency.

        Reply
    9. jasminebrownies

      October 19, 2013 at 12:02 am

      where would I find urad dal, toor daal, and Poha?

      Reply
      • Richa

        October 19, 2013 at 12:18 am

        In an indian store or online on amazon or other places. If you have an indian store nearby, then also keep pre-made dosa batter.

        Reply
    10. Anonymous

      September 15, 2013 at 8:49 pm

      Great blog! How long can I keep the batter in the fridge for?

      Reply
      • Richa

        October 19, 2013 at 12:18 am

        about a week to 10 days.

        Reply
    11. Rumana Ambrin

      August 13, 2013 at 4:30 pm

      Very healthy dosa…

      Reply
    12. Tessa Domestic Diva

      May 16, 2013 at 3:50 am

      third times is a charm! I purchased all the ingredients at and Indian grocery and will probably be set up for years now! LOL! I used rice flour instead of whole rice too. I needed almost 18 hours for it finally to start fermenting and puffing up. It took some heat…on my counter it was doing nothing (I am in Portland, maybe 50=60-‘s currently). I used the proofing setting on my oven to get it going. The batter ended up being like a pancake batter..but subtly fluffy with all those fermented gas bubbles lurking within. i did not grease my cast iron this time, just drizzled around the edges. I learned to not spread the batter all the way to edges and to wait patiently until they released. Anyways, so excited, yum!

      Reply
      • Richa

        May 16, 2013 at 5:40 am

        yay! super awesome Tessa. that is some hard work indeed. i hope you keep making a load of varieties of dosas and love them:)) if oyu want them to ferment quickly, add just a pinch of yeast:).

        Reply
    13. Richa

      February 13, 2013 at 7:14 pm

      i have a dosa pan which is thick bottom non stick. however old pans that mom had were cast iron and were not non stick and the crepes always came out well on them too. some tips here to work with cast iron https://www.cilantroonline.com/2012/05/dosai-seriestips-for-perfect-crispy.html

      Its either the tyoe of lentils making the batter that thick or it needs to be blended more. you can feel the rice grain if you pick some batter between your fingers. it keeps keeping smaller and less gritty after the second blend or the third if needed. yes, lower th heat if it is not giving you time to spread.
      Let me know how it works out:)

      Reply
    14. Tessa Domestic Diva

      February 13, 2013 at 1:27 pm

      how about what kind of pan you use…I don;t own non-stick anymore, just cast iron and stainless steel. The batter finally fermented, but I needed to add even more water to get it to spread out thin before the heat solidified it while it was thick. I have almost no time to spread it out! SO much better…but still not quite there. I still have more to play with, so I will try lowering the heat too…

      Reply
      • Richa

        February 13, 2013 at 7:15 pm

        i have a dosa pan which is thick bottom non stick. however old pans that mom had were cast iron and were not non stick and the crepes always came out well on them too. some tips here to work with cast iron https://www.cilantroonline.com/2012/05/dosai-seriestips-for-perfect-crispy.html

        Its either the tyoe of lentils making the batter that thick or it needs to be blended more. you can feel the rice grain if you pick some batter between your fingers. it keeps keeping smaller and less gritty after the second blend or the third if needed. yes, lower th heat if it is not giving you time to spread.
        Let me know how it works out:)

        Reply
    15. Tessa Domestic Diva

      February 12, 2013 at 1:24 pm

      Ok Richa, I did not throw the batter out, I am letting it set to ferment some more…and will try the yeast. Since I have a massive amount of batter, I will divide into to two or three batches and experiment with different solutions! Where do you usually get your benas? I have lots of Indian groceries…so no problem getting these, just prefer organic….thanks for your help in trouble shooting.

      Reply
      • Richa

        February 13, 2013 at 7:35 am

        I get them at the indian store and some special ones online(iherb) or from whole foods. . Most indian stores dont carry organic beans though.
        Hope the batter turns out well. i made a sweet potato instant batter today with rice and split peas soaked for half an hour. added some yeast to the batter and another 15 minutes later i have bubbly soft crepes.

        Reply
    16. Tessa Domestic Diva

      February 12, 2013 at 1:22 am

      Help! I watched the video you linked for to check for the consistency of the batter I am looking for. I used rice flour and green or brown lentils….it is what they had at the store. I had to t add more water to ge the consistency…and I fermented in a warm oven for most of the day. The batter is not reading out without gaping holes and staying very thick, so instead of a a crispy thin dosa, I have a thick, gummy crepes. There is very little rang that I associate,with dosas too. Do the lentils make the difference? What am I doing wrong?

      Reply
      • Richa

        February 12, 2013 at 1:58 am

        Hi Tessa, yes the lentils do make a difference. The black gram helps the fermentation and hence the tang. Without it the batter will take ages to ferment. you can add a little active yeast to the batter and let it sit for a a few hours or overnight before using it.
        Add a bit more rice flour and water to help get crisp crepes. the more lentils inthe batter, the spongier and thicker the crepes will be.
        You can also make thick pancakes like the uttapam https://www.veganricha.com/2012/06/uttapam-lentil-and-rice-pancake-with.html
        if the batter doesnt give you thin crepes. Uttapams are soft spongy pancakes and not gummy if the batter is well fermented.
        Let me know how it goes. you can email me with more questions. richahingle at gmail.

        Reply
    17. Anonymous

      December 15, 2012 at 9:10 pm

      Hi,
      I’m thinking of getting a blendtec blender and hope to make idli batter using that. Can you let me know how long blending for the batter takes? Thanks.

      Reply
      • Richa

        December 15, 2012 at 9:27 pm

        It depends on the rice and the quantity of the batter and such. I usually blend 2 complete cycles( 45 seconds each) on 2-3 speed setting, then test the batter to see if i need it more smooth and hence another cycle. usually 2 cycles are enough.

        Reply
    18. legenies

      September 24, 2012 at 3:22 pm

      what speed/setting was your blendtec set to?

      Reply
      • Richa

        September 24, 2012 at 5:50 pm

        Hi Legenies, Start at 1 for 10-15 seconds then go up to 3 or 4 for the cycle. Mix up the batter after the cycle and then go though another cycle at 1 for a smooth batter. do let me know when you try it.:)

        Reply
    19. Lexie

      May 09, 2012 at 4:28 am

      THANK YOU for this post. I have tried dosa 3 times but can’t nail the cooking part. I shall try again … you’ve inspired me. xoLexie

      Reply
      • Richa

        May 09, 2012 at 5:47 am

        Thanks Lexie! Do let me know when you try it again. and ping me anytime for questions:)

        Reply
    20. Elsa

      May 04, 2012 at 2:00 am

      Lovely recipe! I’ve never had this before and I’m not sure I’ve even heard of it. But I have a Vitamix, so I can definitely try it out. Thanks so much for sharing with Hearth and Soul!

      Reply
    21. Genevieve

      May 03, 2012 at 12:04 am

      I love dosa with a spicy sambar and fresh coconut chutney…now I’m craving them after seeing yours, even though I’m still full from dinner! I always wished I could make my own because they’re hard to find around where I live, but the process always seemed too difficult and time consuming. So I’m impressed that you make them so often and how you can adapt them so easily with different kinds of lentils and rice!

      Reply
      • Richa

        May 03, 2012 at 3:31 am

        If you have a good blender.. you are good to go! I am sure you have the lentils, rice and fenugreek seeds:)

        Reply
    22. Tessa Domestic Diva

      May 02, 2012 at 8:29 pm

      pinned, one of my very favortie indian foods!

      Reply
      • Richa

        May 03, 2012 at 3:30 am

        Thanks Tessa!

        Reply
      • Tessa Domestic Diva

        May 08, 2012 at 3:43 am

        I will be featuring you recipe this week, fyi!

        Reply
    23. Sunday Morning Banana Pancakes

      May 01, 2012 at 9:17 pm

      These look so amazing – can I move in with you?

      What an amazing program your fundraiser is supporting – sendin powerful thoughts that you will surpass your fundraising goal!

      Reply
      • Richa

        May 03, 2012 at 3:29 am

        Thank you Heather! I dont have a goal.. but any good amount will help them for sure! I dont think you will like the cloudy Seattle.. We should all move to Cal!

        Reply
    24. Junia

      May 01, 2012 at 6:07 pm

      you are becoming a vegan GF connoisseur! love these crepes you’ve made!

      Reply
    25. vic@cakebook

      April 30, 2012 at 2:45 pm

      Mmmm dosa.. this recipe seems very straightforward and I will have to try it – stuffed with curried potatoes 🙂

      Reply
      • Richa

        April 30, 2012 at 9:04 pm

        Thanks vic!. do let me know when you do!

        Reply
    26. Vicky

      April 30, 2012 at 2:16 pm

      I absolutely love dosas and can’t wait to try this at home!

      Reply
      • Richa

        April 30, 2012 at 9:05 pm

        Thanks vicky! do let me know when you do:)

        Reply
    27. bittersweetblog

      April 30, 2012 at 2:18 am

      I’ve been meaning to make dosas for ages but I always get intimidated… They just seem so difficult, especially since I’m terrible at making crepes. You make them look like a breeze though- You’re a pro! Thanks for the inspiration, I really need to conquer my fear and just give it a shot.

      Reply
      • Richa

        April 30, 2012 at 9:05 pm

        I know you should 🙂 you can make fat crepes.. they will still taste divine:)

        Reply
    28. dassana

      April 28, 2012 at 5:37 pm

      lovely dosa. from the pics i can make out the beautiful texture of the dosa…. hmmmm yummmy dosa.

      Reply
      • Richa

        April 28, 2012 at 6:43 pm

        hardly perfect dassana:) Its too cold to ferment well. tastes yumm though any which way:)

        Reply
    29. Caitlin

      April 28, 2012 at 11:50 am

      your dosa look delicious, richa!

      Reply
      • Richa

        April 28, 2012 at 6:42 pm

        Thanks Caitlin! you’ve gotta make this for dayv too 😉

        Reply
    30. Char @ www.charskitchen.ca

      April 28, 2012 at 3:53 am

      you can come cook for me anytime, Richa! I love all of these Indian dishes you make.

      “mmmm comment” right back at ya 😉

      Reply
      • Richa

        April 28, 2012 at 6:41 pm

        Thanks Char! mmm indeed:)

        Reply
    31. Srimathi

      April 28, 2012 at 1:15 am

      sorry for misspelling dosa, blame it on my pc.

      Reply
    32. Srimathi

      April 28, 2012 at 1:15 am

      Your dose, though you have mentioned that you do not own a powerful blender, still has turned out very well. Good luck on your fundraiser.

      Reply
      • Richa

        April 28, 2012 at 6:40 pm

        Thanks Srimathi! i do have a good blender now, this one is right out of the blendtec!

        Reply
        • Ruchi

          August 03, 2016 at 10:03 am

          Richa, can you please share what Blendtec model you use? How has it held up to consistent use of producing fine batter?
          I have been told by a lot of south-Indian friends that blenders cannot grind rice very well.

          Reply
          • Richa

            August 03, 2016 at 2:20 pm

            I use the classic Blendtec blender with wildside jar. It is a high powered blender and works well for rice batters. Both Blendtec and Vitamix work well. They do ned help with moving the batter initially depending on the rice, how long it has been soaked etc. the batter comes out as fine as you want. Blend for more cycles for finer batter.
            https://www.amazon.com/Blendtec-TB-621-25-WildSide-Certified-Refurbished/dp/B00TKRQWS8/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1470259084&sr=1-3&keywords=blendtec

            Reply
            • Vickram Mederata

              March 07, 2017 at 10:09 am

              Richa are you based off India or America. If India you can get in touch with me. I have been representing Blendtec here since 2004. Nice article.

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