Indian Dosa

Dosa is a fermented crepe or pancake made from rice batter and lentils

  • 1.75 lb Dosa Batter Mix (Can be purchased premixed at any Indian Market like Patel Brothers; while you can make our own, this is definitely authentic)
  • 1 Avocado
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup chopped Cilantro
  • Sumac
  • Paprika
  • Curry
  • Cayenne


    Pour 1/2 container into a bowl and add about 1/2 to 3/4 cup of water. (This makes it not too liquid and not too thick and helps you make nice thin Dosai).

    Add your spices to the mix and stir thoroughly. About 1/2 tsp Paprika and Curry and 1/4 tsp Cayenne if you like things with a kick like we do!

    Use a non-stick pan or wipe your pan with a little oil (avocado or grape seed oil are best as they have high smoke points and you won’t negatively alter the fats in the oils when cooking at this temperature).

    Heat your pan on medium heat and test the temperature by dripping a water into the center. If it bubbles and evaporates by the count of 4, your pan is hot enough.

    Use a ladle or spoon to pour about 1/2 cup batter into the pan. Quickly turn the pan to spread the batter all around. Once the edges start to separate or peel back from the pan, you should gently flip over the Dosa using a spatula.

    Cook on the 2nd side for about a minute or minute and a half, until golden brown, and then remove from the pan. Keep warm by covering your Dosai with a towel or aluminum foil.

    These Dosai are delicious plain or filled with vegetarian dishes such as our own Curried Cauliflower and Peas or Spinach Sautee.

    Vegan Dressing:
    To make a vegan yogurt-like dressing which is similar to that served in Indian restaurants. Combine avocado, apple cider vinegar, cilantro and sumac and blend or mash. MMM!

    This recipe is vegan/ vegetarian, gluten free, dairy free and egg free. Enjoy!!!

    Other ideas for fillings include hummus, mexican baked beans or chili, curried carrot spread, and many more!