Dosa Pancake

The Art of Fermenting Dosa Batter
Traditionally, dosa batter is left to ferment overnight at room temperature for six to eight hours. This natural fermentation process produces probiotics and digestive enzymes, making it easier to digest while enhancing its nutritional value. According to Ayurvedic nutrition studies, urad dal is one of the most alkaline beans, promoting overall gut health.

A Balanced and Nourishing Meal
When urad dal is blended with rice, the combination creates a balanced protein source that nourishes the body. Pairing it with fresh coconut milk for breakfast makes for a light, delicious, and nutrient-rich meal that provides sustained energy throughout the day.

The Magic of Dosa – A South Indian Staple
Dosa pancakes are savory, crispy delights that originate from South India. While they are a staple in South Indian cuisine, they have gained immense popularity across the country, with almost every suburb offering them alongside other classic South Indian dishes.

When blended with water in a food processor, dosa batter becomes thin and smooth. Once fermented, it develops a mildly sour flavor, similar to sourdough bread. To prepare dosas, the batter is spread thinly onto a heated skillet and cooked until golden and crispy, much like a crepe.

Now, Let’s Get Cooking!

Print Recipe

Dosa Pancake

Pancakes – Dadaji Fusion Recipes

Serves: 4-6

Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour

These sourdough dosa pancakes are a traditional dish enjoyed for their finger-licking goodness. They offer a unique blend of tangy fermentation and delicate crispiness.

Ingredients

• 1 cup rice soaked in water
• 1/2 cup urad dal soaked in water
• 1/2 teaspoon salt to taste
• 1 teaspoon black pepper
• 1 teaspoon fenugreek seeds soaked with urad dal
• 1 teaspoon baking powder
• Coconut chutney:
• 250 gm Grated coconut
• 50 gm Coriander leaves
• 1 tablespoon black mustard seeds
• 1 tablespoon fresh curry leaves
• 1 dried red chili (optional)
• 2 tablespoons sesame oil
• 1 teaspoon salt.

Instructions

1

Soak rice and urad dal separately overnight or for 6 hours.

2

Soak urad dal with fenugreek seeds to enhance fermentation.

3

Blend the rice and urad dal independently in a mixer until very smooth, then combine them.

4

Allow the batter to rest for 4 to 6 hours so that natural fermentation develops probiotics and digestive enzymes.

5

Alternatively, add 1 teaspoon baking powder and wait 30 minutes before cooking.

6

Pour a quarter cup of batter onto a hot pan to form small pancakes of your desired size.

To make Coconut Chutney:

7

Blend the coconut until it reaches a slightly coarse, smooth consistency.

8

Heat sesame oil in a pan, add black mustard seeds until they begin to crackle, then add fresh curry leaves.

Nutrition

• 280 Calories
• 50.0g Carbohydrates
• 0.0mg Cholesterol
• 8.0g Fat
• 4.0g Fiber
• 8.0g Protein
• 300.0mg Sodium
• 0.0g Trans fat