Ingredients
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For the Dosa Batter:
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1 cup raw, organic brown rice flour
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1/2 cup raw, gluten-free all-purpose flour (such as Bob's Red Mill)
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1/2 teaspoon baking powder
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1 tablespoon apple cider vinegar or white wine vinegar
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1 1/2 to 2 cups water
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1 teaspoon black salt (optional)
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For the Filling:
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1 can drained and rinsed chickpeas (garbanzo beans), reserve liquid
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1 medium onion, finely chopped
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1 tomato, finely chopped
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1 green bell pepper, finely chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon turmeric
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Salt to taste
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Water (for steaming the dosas)
Directions
Sub_title: A Delightful Gluten-Free, High-Protein Vegetarian Breakfast Inspired by Sri Lankan Cuisine
Description: These crispy crepes are made from fermented batter, featuring the bold flavors of black pepper, cumin, mustard seeds, and curry leaves. Serve them with your favorite chutneys and sambar for a complete meal!
Ingredients:
For the Dosa Batter:
1 cup raw, organic brown rice flour
1/2 cup raw, gluten-free all-purpose flour (such as Bob’s Red Mill)
1/2 teaspoon baking powder
1 tablespoon apple cider vinegar or white wine vinegar
1 1/2 to 2 cups water
1 teaspoon black salt (optional)
For the Filling:
1 can drained and rinsed chickpeas (garbanzo beans), reserve liquid
1 medium onion, finely chopped
1 tomato, finely chopped
1 green bell pepper, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Salt to taste
Water (for steaming the dosas)
Instructions:
Step 1: Prepare the dosa filling by combining all the ingredients in a mixing bowl and mashing the chickpeas until they form a thick paste consistency. Set aside.
Step 2: To prepare the batter, combine the rice flour, all-purpose flour, baking powder, and salt in a large mixing bowl. Add the water gradually while whisking continuously to avoid lumps. The batter should be thin like pancake batter but not too runny. If necessary, adjust with more water.
Step 3: Transfer the batter to an air-tight container and stir in the black salt if using. Allow the batter to sit at room temperature for 12 hours to overnight, covered loosely with a cloth or plastic wrap. This step is crucial for the development of the fermentation process, which gives the dosas their signature tanginess.
Step 4: After fermenting, mix the batter again before cooking. Heat a nonstick skillet or griddle over medium heat. Pour about 1/4 cup of the batter onto the heated surface, swirling the pan slightly to evenly coat the bottom. Cook for about 1 minute, until tiny bubbles appear on the edges and the top becomes dry. Carefully flip the dosa and cook for another 30 seconds to 1 minute. Remove from heat and set aside.
Step 5: Assemble the dosas by spreading about 2 tablespoons of the prepared chickpea mixture down the center of each dosa. Fold one side over the filling, then fold the other side, creating a half-moon shape. Serve immediately with your choice of chutney and sambar sauce.
Difficulty Level: Medium (due to the overnight fermentation required).
Nutrition Information per serving (based on 4 dosas):
Calories: 170 kcal
Carbohydrates: 31 g
Protein: 10 g
Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 140 mg
Potassium: 200 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 0% of the Daily Value (DV)
Vitamin C: 2% of the DV
Calcium: 2% of the DV
Iron: 8% of the DV
Direction:
Make ahead: The fermented batter will keep in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months. Simply thaw and use as directed.
Serving size: This
Steps
|
1
Done
|
Step 1: Prepare the dosa filling by combining all the ingredients in a mixing bowl and mashing the chickpeas until they form a thick paste consistency. Set aside. |
|
2
Done
|
Step 2: To prepare the batter, combine the rice flour, all-purpose flour, baking powder, and salt in a large mixing bowl. Add the water gradually while whisking continuously to avoid lumps. The batter should be thin like pancake batter but not too runny. If necessary, adjust with more water. |
|
3
Done
|
Step 3: Transfer the batter to an air-tight container and stir in the black salt if using. Allow the batter to sit at room temperature for 12 hours to overnight, covered loosely with a cloth or plastic wrap. This step is crucial for the development of the fermentation process, which gives the dosas their signature tanginess. |
|
4
Done
|
Step 4: After fermenting, mix the batter again before cooking. Heat a nonstick skillet or griddle over medium heat. Pour about 1/4 cup of the batter onto the heated surface, swirling the pan slightly to evenly coat the bottom. Cook for about 1 minute, until tiny bubbles appear on the edges and the top becomes dry. Carefully flip the dosa and cook for another 30 seconds to 1 minute. Remove from heat and set aside. |
|
5
Done
|
Step 5: Assemble the dosas by spreading about 2 tablespoons of the prepared chickpea mixture down the center of each dosa. Fold one side over the filling, then fold the other side, creating a half-moon shape. Serve immediately with your choice of chutney and sambar sauce. |
