How To Make Vegan Dosas | Chef Jade's Journey

split urad dal

🥗Healthier: yellow split peas

💰Cheaper: red lentils

Red lentils are often less expensive and cook faster.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Bulgur wheat is a budget-friendly grain alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Cauliflower is lower in calories and carbs.

Rinse the brown rice, urad dal, and chana dal separately.

Soak the rinsed rice and dal in water for at least 4 hours.

Soak the poha and fenugreek seeds in water for at least 2 hours.

Drain the water from the rice and dals.

Grind the rice and dal together in a blender with enough water to form a smooth batter.

Grind the poha and fenugreek seeds in a blender until smooth.

Mix the poha-fenugreek mixture with the rice-dal batter and add salt to taste.

Allow the batter to ferment for 6 to 8 hours or overnight in a warm place.

Heat a non-stick pan over medium-high heat.

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

Drizzle oil around the edges of the dosa and cook until the bottom turns golden brown and the top is set.

Fold the dosa in half and serve hot with chutney or sambar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens