Delicious and Crispy Vegan Dosa: A South Indian Delight

Ingredients

1 cup of idli rice or parboiled rice
1 cup of regular white rice
1/2 cup of whole urad dal (skinned black gram)
1/4 teaspoon of fenugreek seeds
2 cups of water for soaking
1 and 1/2 cups of water for grinding
1 teaspoon of salt
Vegetable oil for cooking

Steps and instructions

Combine the idli rice, regular white rice, whole urad dal, and fenugreek seeds in a large bowl.
Fill the bowl with the 2 cups of water, ensuring that all the ingredients are submerged, and leave it to soak for 5-6 hours.
After soaking, drain the water from the bowl.
Transfer the soaked ingredients to a blender or grinder, then gradually add the 1 and 1/2 cups of water as you blend the ingredients into a smooth batter.
Pour the batter back into the bowl and add the salt, stirring well to ensure it's evenly distributed.
Cover the bowl with a lid and allow it to ferment at room temperature for 8-10 hours, or until the batter has doubled in volume and become frothy.
Stir the fermented batter gently, then heat a non-stick pan over medium heat.
Lightly grease the pan with vegetable oil, then pour a ladle of batter onto the pan and quickly spread it out in a circular motion using the back of the ladle.
Cook the dosa for 2-3 minutes, or until the bottom becomes golden brown. You can lightly brush the top with some oil if desired.
Flip the dosa and cook the other side until golden brown, then remove it from the pan. Repeat with the remaining batter.
Serve the vegan dosa hot, with your choice of vegan chutneys or sambar.

Tools for making

Blender or Grinder - Needed to grind the soaked ingredients into a smooth batter.
Large Bowl - Used for soaking and fermenting the batter.
Non-stick Pan - To cook the dosa evenly without sticking.
Ladle - Used for pouring and spreading the dosa batter on the pan.
Vegetable Oil - Used for greasing the pan and brushing the dosa.
Lid - Used to cover the bowl during fermentation.

Recipe variations

Use a combination of different flours such as chickpea flour, millet flour, or buckwheat flour instead of rice for a gluten-free version.
Add finely chopped vegetables like onions, carrots, or spinach to the batter for added flavor and nutrition.
Experiment with different spices and herbs like cumin seeds, curry leaves, or coriander leaves to enhance the taste of the dosa.
Create a savory filling by stuffing the dosa with a mixture of spiced potatoes, peas, or lentils.
Make it a sweet dosa by adding a little sugar, cardamom powder, and grated coconut to the batter. Serve it with vegan coconut or date syrup.
Add a tablespoon of ground flaxseeds or chia seeds to the batter for an extra boost of omega-3 fatty acids.
Replace the vegetable oil with coconut oil or any other preferred oil for a different flavor profile.
For a fermented taste, let the batter ferment for a longer period, such as overnight in the refrigerator.
Explore different toppings such as vegan cheese, avocado slices, or roasted vegetables to customize the dosa to your liking.
For a protein-rich option, add a handful of cooked lentils or sprouted mung beans to the batter.

Recipe overview

Immerse yourself in the flavours of South India with this delicious Vegan Dosa recipe. Dosa, a thin and crispy pancake-style dish, is a staple in South Indian cuisine and is enjoyed at any time of the day. This vegan version retains all the traditional flavours and textures, using a combination of idli rice, regular white rice, and whole urad dal, along with fenugreek seeds for a hint of bitterness. The process of soaking the ingredients and fermenting the batter may require some time, but the result is worth the wait: light, crispy dosas that you can enjoy with your choice of vegan chutneys or sambar. Whether you're vegan, lactose intolerant, or just a lover of Indian cuisine, this Vegan Dosa recipe will be a delightful addition to your cooking repertoire.

Common questions

Can I use any type of rice for this recipe?
Yes, you can use either idli rice or parboiled rice. Alternatively, regular white rice can also be used.
What is urad dal?
Urad dal is skinned black gram lentils. It is commonly used in South Indian cuisine and adds flavor and texture to the dosa batter.
How long do I need to soak the ingredients?
The ingredients need to be soaked for about 5-6 hours. This allows them to soften, making it easier to blend them into a smooth batter.
How do I know if the batter has fermented enough?
The batter should double in volume and become frothy after fermenting for 8-10 hours. This indicates that the fermentation process is complete.
Can I make the batter in advance?
Yes, you can prepare the batter in advance and store it in the refrigerator. It can be refrigerated for up to 2-3 days. Just make sure to bring it to room temperature before making dosas.
Do I need to use a non-stick pan?
Using a non-stick pan is recommended to prevent the dosas from sticking. However, if you don't have one, you can use a regular pan but make sure to grease it well with oil.
What can I serve with vegan dosa?
Vegan dosa pairs well with various chutneys like coconut chutney, tomato chutney, or mint chutney. It also goes well with sambar, a South Indian lentil stew.

Serving dishes and utensils

Blender or Grinder - Used to blend or grind the soaked ingredients into a smooth batter.
Large Bowl - Used for soaking and fermenting the batter.
Non-stick Pan - Used to cook the dosa.
Ladle - Used to pour and spread the dosa batter on the pan.
Vegetable Oil - Used for greasing the pan and brushing the dosa.
Lid - Used to cover the bowl during fermentation.

Origin stories

Dosa, a delectable staple from South India, is one of the oldest known foods in human history. Believed to have originated in the Udupi town of Karnataka around 2000 years ago, the humble dosa began its journey as a slightly thicker and softer version than what we commonly see today. The art of making this crispy, paper-thin delicacy was later developed and perfected, spreading its fame far and wide. The concept of a vegan dosa is even more fascinating, as traditionally dosa is vegan by nature. Made with fermented rice and urad dal, it is a testimony to the age-old vegan traditions of Indian cuisine. The transformation of these simple grains through soaking, grinding, and fermenting is a magical process that has fascinated food lovers around the globe, making dosa an ambassador of South Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.