Rice Flour Dosas (Savory Indian Pancakes)

naturally gluten-free, made vegan, and beyond delicious

Happy Sunday everyone! Today I leave for Copenhagen for a MONTH…I’ve been plotting this trip for quite some time now, and I can’t believe it’s finally here…more on this soon, but I can’t wait to report back in my next letter from Denmark.

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Rice Flour Dosas

Today’s letter features a recipe for Rice Flour Dosas.

Dosas are one of my favorite foods on the entire planet. Paired with chutney, sambar, and masala aloo (potatoes) there’s truly NOTHING better. While the preparation of them may vary regionally throughout South Asia, dosas are thin and crepe-like, made from a fermented batter of lentils and rice. They’re most commonly served with chutneys, spiced potatoes, and sambar - a tangy, lentil and vegetable stew. Please see below:

a beautiful work of art

The Rice Flour Dosas I’m sharing with you today are low maintenance, easy to make, and absolutely delicious. They’re perfect to eat solo, with chutneys, or even with some mashed avocado with lemon juice and chaat masala (yum, one of my favorite random ways)! They hold up well, so you can even use them as cute, fluffy gluten-free wraps to stuff your favorite fillings into as well. Dosas are typically eaten for breakfast or lunch but I think you can have these whenever you want because rules are boring anyway.

Dosas are prepared like crepes, and luckily, this specific recipe does not require fermentation — making it quick to prepare (thanks to the rice flour as well)!

This specific recipe is inspired and adapted by one from Madhur Jaffrey, the queen! Her version is a little different and contains dairy, but if you’re non-dairy the recipe I’m sharing below will be safe for you as it’s vegan. I hope you enjoy and let me know when you make it!

Ingredients

1/4 cup full-fat coconut yogurt (I used the brand Culina for this, as you want to make sure the yogurt is THICK)

3/4 cup water

1/2 cup + 2 tbsp rice flour

1 green chili, de-seeded and chopped finely

2 tbsp red onions, finely diced

2 tbsp cilantro, finely chopped

1/2 tsp salt (adjust to taste)

Extra-virgin olive oil or coconut oil

Method

1. Combine the coconut yogurt and water in a bowl. Mix until completely smooth.

2. Whisk the rice flour and salt together.

3. Add the flour and salt into the coconut yogurt-water mixture. Whisk together until completely smooth and there are no clumps of flour! Set aside for 2 hours.

4. When you’re ready to prepare the dosas, add the onions, chili, and cilantro into the batter and mix.

5. Heat a small frying pan over medium heat. Add 1-2 tbsp olive oil. Measure 1/4 - 1/3 cup of batter and pour into the batter — allow it to expand into the pan. If you see any holes in the batter, you can easily patch it up with more batter, it doesn’t have to be perfect. Cook one side for about 2-3 minutes or until you see small bubbles and one side is golden. Flip and cook for another 3 minutes. Repeat with remaining batter, stirring the batter well between making the dosas.

6. Enjoy immediately, and only make these when you’re ready to eat them! You can keep the batter itself in the fridge for 4 days, covered, in an airtight container.

Enjoy this recipe! See you next week. And don’t forget:

Love you!
Samah