Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.
Ingredients
- 1 cup brown rice flour
- 0.5 cups whole wheat flour
- 1.5 cups water
- 1 red onion , finely chopped
- 1 clove garlic , minced
- 0.25 cups fresh cilantro , chopped
- 0.25 teaspoons white sugar
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons whole mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 pinch cayenne pepper
- 3 tablespoons rice vinegar
- 1 tablespoon vegetable oil
Instructions
-
1
Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
-
2
To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Nutrition Facts
Per serving
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