Dosa Recipe | How to Make Dosa Crepes (Gluten-free!)

This dosa recipe is so easy once you learn the steps. Learning how to make dosa crepes at home will give you another gluten-free option to use instead of bread. Dosas are filling and satisfying, providing healthy carbohydrates and protein. Click Here to Subscribe ➡️ http://bit.ly/2T1F2SO Follow me on Instagram: https://www.instagram.com/naturalkitchenschool/ Like me on Facebook:: https://www.facebook.com/naturalkitchencookingschool/ Visit my website: https://www.naturalkitchenschool.com/ Dosa Recipe Makes about 10 dosa Ingredients: ½ cup urad dal (aka: black gram or split matpe beans) 2 tablespoons chana dal (split chickpeas) Optional: ½ teaspoon fenugreek seeds (methi seeds) 1 ½ cups basmati rice 2 tablespoons poha (I used red poha) 1 ⅔ cup cold water (to blend beans and rice) ½ teaspoon sea salt Ghee (or refined coconut oil or avocado oil) for the griddle Instructions: Step 1 - Make the batter Sort through the urad dal and chana dal for any stones or debris. Rinse the beans well and drain in a fine mesh strainer. Add water to cover the beans by an inch or two. At this stage you can also add optional fenugreek. Let the beans soak for 4 to 5 hours. Repeat this process for the basmati rice. Sort through it, then rinse it well until the water runs clear. Then cover with fresh water to cover by an inch or two. Let it soak for the same amount of time, 4 to 5 hours. After 4 or 4 ½ hours, place the poha (flattened rice) in a small bowl. Cover with a few tablespoons of water and let it soak for 30 minutes. Drain the beans and place them in a high-powered blender. Drain the rice and add it to the blender. If your blender is on the smaller side, blend the batter in two batches. Drain the soaking poha and add it to the blender as well. Add the cold water. Blend until a smooth, thick batter forms. It shouldn’t be too thick or too thin. It will look a bit like pancake batter. If it’s too thick, add a tiny bit more water to the batter, but avoid it getting too runny. To ferment the batter I use an Instant Pot. If you don’t have one I’ll list a couple other known ways to ferment the batter, but I have not tested them. Step 2 - Ferment the Batter Use one of the methods below to ferment the dosa batter: Instant Pot Fermentation Method: Transfer the dosa batter to the stainless steel bowl of the Instant Pot. Mix the batter around for a couple of minutes with your hand. Cover the Instant Pot with the lid. Set to “Yogurt setting for 8 hours. Counter Fermentation Method: Place the dosa batter in a glass bowl or stainless steel container. Cover the pot and let it sit on the counter, preferably in a warm area, for anywhere from 5 to 16 hours. It will depend how warm your kitchen is. The batter should rise, increase in volume and become bubbly. Oven Fermentation Method: Turn the oven on the lowest possible temperature setting. After 10 minutes, shut the oven off. Turn the oven light on. Place the covered container of dosa batter inside the oven. Check it after 7 hours. If it needs a little more time you can let it in the oven up to 8 hours. Step 3 - Cook the dosas After the fermentation time is up, add the sea salt to the batter and gently stir it in. Heat a well-seasoned, large, round cast iron griddle or Indian tawa pan over medium high heat. You can tell when the pan is hot enough by sprinkling it with a few drops of water. The water should sizzle. If needed, lightly brush the pan with a small amount of tallow, refined coconut oil or avocado oil. Add a full ladle of dosa batter to the center of the hot griddle. Immediately place the back of a large spoon in the center of the batter, and begin spiraling outward to spread the batter and make a large, thin crepe that reaches the side of the pan. Cook it for 1 minute. Using a silicone brush, brush the edges of the dosa with some melted ghee or butter, or refined coconut oil. Use a spatula to release the edges of the dosa from the griddle. Carefully flip the dosa over to cook the other side for a minute or less. Transfer the cooked dosa to a plate to cool. If you wish, you can gently fold it in half like a taco shell or roll it into a wide tube shape. Serve the dosas with your favorite fillings. Traditionally dosas are served with potato masala (lightly spiced potatoes), coconut chutney and sambar (lentil stew with tamarind). In the video I prepared a simple filling of cooked carrots, pinto beans and green peas. I sometimes fill dosa crepes with scrambled eggs, a stir fry or any leftover cooked veggies, meat, beans, etc. NOTES: Leftover dosa batter will keep in the refrigerator for 1 to 2 weeks. If it gets too thick, add a small amount of water, but only enough to make it pourable. Allow enough time for the soaking and fermenting involved in this recipe. A good time to start soaking the beans and rice is around 4 pm, so that you can blend the batter around 8 or 9 pm, and then let it ferment overnight for 8 hours. #dosa #dosarecipe #dosabatter