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Rice Flour Pancakes
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| Dosai With Your Favorite Toppings If you are on a gluten free diet you can use the basic dosa recipe to make a great breakfast (without the fenugreek seeds.) Because they are fermented, they are reminiscent of buttermilk pancakes. I like them with fresh fruit, or puréed fruit, but they’re good with any of your favorite toppings or fillings. If you prefer to skip beans at breakfast, you can make the all rice version by omitting the beans and using 1½ C rice flour and 1½ C rice cereal. If you try the dosa recipe, please share your comments here. Dosa Recipe: Pattu Dosai | |
| 1 C | urad dal, picked clean and washed thoroughly |
| 1/2 t | fenugreek seeds, (optional) |
| 3 C | hot water |
| 2 C | rice flour |
| 1 t | salt |
| 1/8 t | baking soda, (optional) |
| 1 T | vegetable oil |
Cover the dal (and fenugreek if using) with water and allow to soak overnight.
Drain the dal, rinse and drain again.
Use a blender or food processor to blend it with a cup of the hot water until smooth, about 5 minutes.
In a large bowl combine the soaked dal, the rice flour, and 2 C hot water, stirring to make a thin batter.
Cover and let it stand for at least 5 to 8 hours, up to 12 hours tops.
Check the batter: it should be like a thin crêpe batter, slightly sour smelling and tasting. It should be light and foamy. If it’s too thick add some water so it will spread easily.
Stir in the salt and baking soda if using.
Heat a large griddle or 10 inch pan over medium-high heat and lightly oil it with a paper towel, leaving no excess oil.
Pour ⅓ C batter into the pan, spreading it out from the center to make an 8-9 inch dosa. (I would start small and work up to bigger dosai after some practice.)
Cook about 2 minutes until browned, then flip and cook another minute until done. Optional:To make authentic crispy edges, after the crepe has set pour 1 to 2 teaspoons of oil around the edges before turning.
Stack the dosas as you remove them from the pan, cover, and keep them in a warm oven.
Be sure to stir the batter before cooking each dosa, as it tends to separate.
I adapted this dosa recipe from Classic Indian Vegetarian and Grain Cooking by Julie Sahni, and Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid. Both are wonderful resources. For an easier version of dosas, sign up for my newsletter and get my easy gluten free recipes for free.
Ingredient Tip: I recommend using a finely ground flour for the dosa recipe, in order to get the silky smoothness that is characteristic of Indian dosas
- See more at: http://www.gluten-free-around-the-world.com/dosa-recipe.html#sthash.3Aotf6D7.dpuf
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