• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Bread Recipes

    Faux Sourdough Bread – with fermented Dosa batter. Vegan

    Published: Apr 30, 2012 · Modified: Jun 26, 2018 by Richa 36 Comments

    Jump to Recipe   Print Recipe

    Faux Sourdough Bread with fermented Dosa (lentil and rice) batter. Dosa batter is a fermented lentil and rice batter that tastes a bit like sourdough. Vegan Recipe

    Jump to Recipe

    Faux Sourdough Bread | Vegan RichaI know right.. I bake bread pretty much ever other day, so you would think that I have a running sourdough starter! I tried it once, but didnt know what to do with all the extra starter every week. Sourdough has some great benefits. It has a better nutrient profile, since the bacteria eats and reduces the starh and carb content and is more shelf stable.


    This one also has a fermented batter(Dosa- lentil and rice crepe batter), which uses similar principles of using wild yeast to ferment. It is not fermented for weeks to develop the taste. This one can be ready within 1.5-2 days depending on ambient temperature. This bread has whole wheat flour , urad daal(black gram) and rice from the dosa batter, non dairy greek yogurt and rock salt.
     
     
    The idea to use some dosa batter occurred to me when I had forgotten about the batter sitting and fermenting for more than a day. And the crepes I made out of it came out quite sour.
    Check out my earlier Dosa (lentil and rice crepe) post about how to make the dosa batter and ferment it.
     
    I made a faux sourdough Glutenfree bread with the batter too. Find it here.
     
     

    Recipe Card

    A loaf of faux sourdough bread on an orange and green gingham fabric
    Print Recipe
    No ratings yet

    Faux Sourdough Bread with fermented Dosa (lentil and rice) batter

    Dosa batter is a fermented lentil and rice batter that tastes a bit like sourdough. Vegan Recipe. Makes a 7 by 4.5 inch small loaf
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Resting time2 hours hrs 20 minutes mins
    Total Time45 minutes mins
    Course: Bread
    Cuisine: American, Indian Fusion, Vegan
    Keyword: quick sourdough, vegan bread recipe
    Servings: 8 servings
    Calories: 98kcal
    Author: Vegan Richa

    Ingredients

    • 1 teaspoon active yeast
    • 2 teaspoons raw sugar
    • 1/4 cup (62.5 ml) water
    • 1/4 cup (59.15 g) very fermented Dosa batter Let the blended lentil and crepe batter ferment atleast a day in a warm place till you can clearly smell a slightly sour odor
    • 1 Tablespoon non dairy greek yogurt or vegan sour cream I used SoDelicious plain coconut milk greek yogurt
    • 1/8 teaspoon (0.13 teaspoon) rock salt kala namak
    • 1/3 teaspoon (0.33 teaspoon) salt
    • 1/2 cup (62.5 g) bread flour
    • 1/2 cup (60 g) whole wheat flour
    • 2 teaspoons vital wheat gluten

    Instructions

    • Warm the water and add raw sugar and yeast to it, Mix and let sit for 10 minutes or until frothy.
    • In a bowl, mix the dosa batter, greek yogurt, salt and rock salt well.
    • Add in the flours, wheat gluten, and yeast mixture and mix well.
    • Add more bread flour if needed and knead into make a soft dough(5 minutes). The dough will be slightly sticky.
    • Let dough sit in a warm place, covered with a towel, for 1.5 hours or until doubled.
    • Take dough out on a floured working surface and Use a Tablespoon or so bread flour to knead and form a flat rectangle.
    • Roll up the dough tightly and place in a parchment lined bread pan or bagette pan.
    • Spray water on top. Sprinkle flour and coverwith towel. Let rise until almost double.(35-40 minutes)
    • Gently lift the parchment and place on a baking sheet.
    • Bake in preheated 365 degrees F for 25-30 minutes.
    • Cool completely before slicing.

    Notes

    Nutritional values are based on one serving

    Nutrition

    Nutrition Facts
    Faux Sourdough Bread with fermented Dosa (lentil and rice) batter
    Amount Per Serving
    Calories 98
    % Daily Value*
    Sodium 149mg6%
    Potassium 49mg1%
    Carbohydrates 12g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin C 0.2mg0%
    Calcium 5mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    Hubbs loved the fresh bread smell and took a big bite! I grabbed it for a minute for 2 clicks and another 2 minutes later the whole loaf was gone!
     
     
    Seattle has been getting all warm, springy and flowery lately.. wish it stayed this way for more months:) Our weekend ended up on beaches and parks, some shopping and some gardening! Chewie love fresh green grass, so he had his full. I wonder if he was a cow in his previous birth!
    How was your weekend!
     
    This bread is being shared at Ricki’s wellness weekend, Hearth Soul blog hop, Slightly Indulgent Tuesdays
     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « April Foodie Pen Pals Reveal Day!
    Almond Milk Ice Creams Review. Chocolate Ice cream Quinoa Oat Cookies. vegan glutenfree »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kieran

      August 22, 2023 at 8:34 pm

      i will definitely be trying your recipe the next time i have leftover dosa batter. I thought a bread recipe includes some fat of some source. Does the Greek yogurt meet that requirement?

      Reply
      • Richa

        August 22, 2023 at 10:47 pm

        It doesn’t need it but you can add it for a richer softer texture

        Reply
    2. Nidhi

      March 14, 2021 at 11:54 am

      Hi I have active dry yeast .. u say active yeast in ur post .. what would be the measure if i use active dry yeast ?

      Reply
      • Vegan Richa Support

        March 17, 2021 at 10:05 pm

        same amount, they are the same thing =)

        Reply
    3. Monica

      June 17, 2014 at 1:48 am

      Hi Richa…..I have been meaning to try this recipe for such a long time and finally did it yesterday and it came out beautiful even though I haven’t had much luck in the past with baking breads. Thanks much for helping me recreate something that hubby and I miss from our California days, here in Delhi. Namaste

      Reply
      • Richa

        June 17, 2014 at 3:09 am

        That is awesome Monica. I am so happy you guys like it. I havent made this bread in so long now. i need to make some this summer to!

        Reply
    4. Anonymous

      May 28, 2012 at 1:08 pm

      I’m not sure why people “discard” starter. The first time I tried sourdough, the book I read recommended this method: Keep about 1 cup starter in fridge. Use 1/2 cup starter in an overnight sponge. Refresh the remaining starter with 1/4 c water and 1/2 cup flour and put back in fridge. In the morning, the whole sponge is used in the bread. No starter is wasted.
      I been doing variations of this for so long that I can’t remember the book I used!

      Reply
    5. Rach86

      May 14, 2012 at 5:07 pm

      Hi bread lovers,

      I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at http://www.sourdo.com, EnJoY!!

      Reply
    6. Johanna GGG

      May 11, 2012 at 1:23 pm

      Fantastic – I love sourdough bread and I love baking bread but I can’t quite get myself into doing a starter but dosa is less scary

      Reply
    7. Elsa

      May 08, 2012 at 11:27 pm

      Hello! I featured your recipe on my blog today! Thanks!

      Reply
    8. Alea Milham

      May 08, 2012 at 6:03 am

      I love the flavor of sour dough bread. Your bread looks amazing!

      Reply
    9. Maggie Muggins

      May 04, 2012 at 9:50 pm

      What a cool idea. I haven’t restarted my sourdough starter since I killed it, I may have to give dosa a try when I’m craving that sour flavor.

      Reply
      • Richa

        May 07, 2012 at 3:22 am

        Thanks Maggie! do let me know when you do try it!

        Reply
    10. Ashlae

      May 04, 2012 at 3:07 am

      Richa! I made this bread for Thom and he absolutely loved it. Gobbled it up in a matter of days. You are officially the bread queen.

      Reply
      • Richa

        May 07, 2012 at 3:21 am

        you made this bread! super cool!:)

        Reply
    11. Elsa

      May 04, 2012 at 1:52 am

      The bread looks delicious and your pictures are beautiful! Thanks so much for sharing with Hearth and Soul!

      Reply
    12. Veganosaurus

      May 03, 2012 at 8:30 am

      You always make most unique bread concoctions, Richa! What a neat idea this dosa bread is.

      I make stuffed playa buns, the next time I’m going to follow your dosa bread recipe and make them with a chutney layer in the stuffing. Masala dosa buns! Yum! 🙂

      Reply
    13. lightstruck vegan

      May 02, 2012 at 6:26 pm

      Yummy! I have always wanted to try making a sour dough bread. Now I just might have to!

      Reply
      • Richa

        May 02, 2012 at 7:51 pm

        You should give this a try.:). its not too sour and crusty and still soft!

        Reply
    14. dassana

      May 02, 2012 at 1:18 pm

      you are so innovative richa. dosa batter in bread…. wow…

      i have never made sour dough bread yet. yours breads are looking so good.

      Reply
      • Richa

        May 02, 2012 at 7:25 pm

        Thanks Dassana.. you should try this!:) its such a fun crusty bread:)

        Reply
    15. Poornima Nair

      May 01, 2012 at 4:54 am

      Thats such a wonderful idea, the bread looks awesome!

      Reply
      • Richa

        May 02, 2012 at 1:54 am

        Thanks Poornima!

        Reply
    16. Priya

      May 01, 2012 at 3:58 am

      Intriguing title and a cool way to bake sans yeast i believe…. I bake cakes and breads on monthly basis, gonna try this one out sometime… Also update me with the details on earring donations, when its time 🙂

      Reply
      • Richa

        May 02, 2012 at 1:43 am

        Thank you for dropping by Priya! I sure will. the bread has yeast to do the leavening, and the batter for the sour-ish taste of the sourdough.

        Reply
    17. Srimathi

      May 01, 2012 at 1:53 am

      This is so cool! Totally creative and innovative. I was smiling looking at the title. The bread looks good. Thanks for sharing.

      Reply
      • Richa

        May 02, 2012 at 1:43 am

        Thank you Srimathi. It is quite interesting. the batter also gives it a nice dark rust without it getting hard!

        Reply
    18. Kalyani

      May 01, 2012 at 1:10 am

      bread looks wonderful …

      Reply
    19. ANU

      May 01, 2012 at 1:01 am

      wow beautiful idea…n nice perfectly baked bread

      Reply
    20. Balvinder Ubi

      April 30, 2012 at 11:34 pm

      Richa You are such a wonderful baker. This bread looks perfectly rose with a nice crust.

      Reply
      • Richa

        May 02, 2012 at 1:42 am

        Thanks you.:)

        Reply
    21. Torviewtoronto

      April 30, 2012 at 11:23 pm

      this bread looks wonderful

      Reply
    22. archena

      April 30, 2012 at 10:58 pm

      Very nice Richa!!! Wonderful recipe!

      Reply
    23. cocomarmalade

      April 30, 2012 at 10:43 pm

      Yummy ! I’m holding out for the Gluten Free version – thanks! 🙂

      Reply
      • Richa

        May 02, 2012 at 1:41 am

        Thanks! Its pretty similar to the Oat GF sandwich loaf on the blog, the liquid replaced by the fermented batter and steamed:)

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa