Indian Dosas VS American Pancakes - How to Make Dosas & Pancakes | Miami, Florida

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and more digestible.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor with less cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrition and sweetness.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers offer sweetness.

Cut the ends off the onion and peel it.

Roughly chop the onion and place it in a blender.

Remove the stems from the cilantro and add the leaves to the blender.

Cut a lime in half and squeeze the juice into the blender, catching the seeds.

Cut the jalapeno in half, remove the seeds if desired, and add it to the blender.

Blend the onion, cilantro, lime juice, and jalapeno until you have a bright green watery paste.

Measure 1 cup of dosa batter and add it to a mixing bowl.

Mix the batter with water and let it sit for 5 minutes.

After 5 minutes, blend the batter again with the green paste until well combined.

Heat a tava griddle or non-stick pan over medium heat.

Pour the batter onto the griddle and spread it out to form a thin circle.

Cook the dosa until crispy and golden brown, adjusting the heat as necessary.

For the veg dosa, add pre-made potato curry on top of the dosa and fold it over.

For the Nutella dosa, spread Nutella down the middle of the dosa and fold it.

Prepare the pancake batter by blending 3/4 cup water with 1/4 cup pancake mix until smooth.

Heat a non-stick pan over medium heat and add a little butter.

Pour the pancake batter into the pan and cook until bubbles form on the surface.

Flip the pancake when bubbles appear and cook until golden brown.

Add chocolate chips to the pancake while cooking and flip again to melt them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens