Dosas Indian Rice And Lentil Pancakes Recipes

DOSAS (INDIAN-STYLE PANCAKES)

Dosas (Indian-style Pancakes) image

Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.

Provided by jweakman

Categories Breakfast and Brunch Crepes Savory

Time 1h5m

Yield 8

Number Of Ingredients 16

Ingredients

1 cup brown rice flour
½ cup whole wheat flour
1 ½ cups water
1 red onion, finely chopped
1 clove garlic, minced
¼ cup fresh cilantro, chopped
¼ teaspoon white sugar
½ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons whole mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil

Steps:

Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.2 g, Fat 2.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 4.1 mg, Sugar 1 g

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

Dosas (Indian Rice and Lentil Pancakes) image

In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.

Provided by Dawn399

Categories Breads

Time 45m

Yield 8 dosas

Number Of Ingredients 6

Ingredients

7 1/4 cups bottled water (chlorine interferes with softening process)
1 1/2 cups basmati rice
1/2 cup Urad Dal (skinned split lentils)
1 tablespoon sugar
2 teaspoons sea salt
4 teaspoons vegetable oil (divided)

Steps:

Combine 6 cups water, rice and lentils in a large bowl.
Cover and let stand 8 hours.
Drain and rinse.
Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
Spoon batter in a clean bowl and cover.
Let stand for 12 hours (in a warm place free from drafts) or overnight.
Stir in salt.
Heat 1/2 tsp.
of oil in an iron skillet.
Spoon 1/3 cup into pan and heat over medium heat.
Turn pancake over when bubbles form and edges are cooked.
Repeat until batter is cooked.

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Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours. Drain and rinse.
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