Gluten-Free Dosai (South Indian Savory Pancake)

Discover the authentic flavors of South India with this Gluten-Free Dosai, a light and crispy savory pancake perfect for a wholesome breakfast, lunch, or dinner. Made with raw rice, protein-packed whole mung beans, and a hint of fenugreek seeds, this recipe offers a naturally gluten-free twist on the traditional dosai. The fermentation process enhances its tangy flavor and airy texture, while the wholesome blend of ingredients ensures a nutritious meal. Serve these golden, lace-edged pancakes hot with coconut chutney or spicy sambar for a restaurant-quality experience at home. Easy to make and crafted with simple pantry staples, this recipe is ideal for anyone seeking a healthy, gluten-free culinary adventure.

Nutriscore Rating: 72/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 4

Ingredients

• 1 cup Raw rice
• 0.5 cup Whole mung beans
• 2 tablespoons Beaten rice (poha)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 3 cups Water
• 2 tablespoons Oil

Directions

Step 1

Rinse the raw rice, whole mung beans, and beaten rice (poha) in water until the water runs clear.

Step 2

In a large bowl, combine the washed rice, mung beans, and fenugreek seeds. Add enough water to cover the mixture by 2 inches and let soak for at least 6 hours or overnight.

Step 3

After soaking, drain the water from the rice and bean mixture.

Step 4

Transfer the soaked mixture to a blender. Add one cup of fresh water and blend until you get a smooth batter. You may need to do this in batches depending on your blender's capacity.

Step 5

Pour the blended batter into a large bowl. Add salt and mix well.

Step 6

Cover the bowl with a kitchen towel and let the batter ferment in a warm place for 8 to 12 hours until it has increased in volume and shows bubbles on the surface.

Step 7

Once fermented, gently stir the batter. The consistency should be pourable but not too runny. Add a little water if needed to adjust consistency.

Step 8

Heat a non-stick skillet or a cast-iron pan over medium-high heat. Grease lightly with oil using a paper towel or a silicone brush.

Step 9

Pour a ladleful of batter onto the center of the pan. Quickly spread it in a circular motion to form a thin pancake.

Step 10

Drizzle a few drops of oil around the edges of the dosai.

Step 11

Cook on medium heat until the edges start to lift and the bottom is golden brown and crispy. This should take about 2 to 3 minutes.

Step 12

Flip the dosai and cook the other side for 1 minute.

Step 13

Remove from pan and serve hot with coconut chutney or sambar.

Step 14

Repeat the process with the remaining batter, greasing the pan lightly as needed.

Nutrition Facts

Serving size	(1053.3g)

Amount per serving	% Daily Value*
Calories	1292.0

Total Fat 30.6g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2407.7mg	0%
Total Carbohydrate 215.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 6.9g
Protein 37.9g	0%

Vitamin D 0IU	0%
Calcium 231.9mg	0%
Iron 9.0mg	0%
Potassium 1479.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 11.8%

Carbs: 66.9%