Gluten-Free Pancakes & Breads

Dosa Pancake

Dosa batter when traditionally made is set aside at room temperature to ferment overnight between six to eight hours that produces natural probiotics and digestive enzymes to facilitate digestion. Urad dal is one of the most alkaline of all beans according to Ayurveda. When mixed with rice, the combination is a balanced protein for the body. Taken with fresh coconut milk for breakfast is a pleasant treat for the whole body. Light, delicious, nutritious and keeps you going the whole day.

Dosa Pancake

Print Recipe
Serves: 4-6 Cooking Time: 1 hour


  • Ingredients
  • 3 cups water
  • 1 cups rice soaked in water
  • 1/2 cup urad dal soaked in water
  • 1/2 tsp salt to taste
  • 1 tsp black pepper
  • Coconut chutney
  • 250 gm Grated coconut
  • 50 gm Coriander leaves
  • 1 tbsp black mustard seeds
  • 1 tbsp fresh curry leaves
  • 1 dried red chili (optional)
  • 2 tbsp sesame oil.
  • 1 tsp salt.



Soak rice and urad dal separately overnight or 6 hours


Blend each independently in a mixer until a very smooth then mix them.


Let it sit four to six hours, which causes the batter to ferment naturally.


Fermentation creates friendly bacterias called probiotics and enzymes come alive, which aid in digestion.


Another more natural way is to add a teaspoon of baking powder; after 30 minutes, you can start making pancakes.


With a quarter cup of batter, pour into a hot pan and make little pancakes according to the size you like.


To make Coconut Chutney.


Blend coconut until well crushed slightly coarse smooth consistency


In a hot pan add sesame oil when it gets hot you add mustard seeds when it beings to crack then add curry leaves.

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