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- Dosa Pancake
Back Dosa Pancake
This Indian Dosa recipe is a great alternative to a pancake. The texture of the dosa is melt in the mouth, making it great as a light lunch, snack or starter.
Makes 8 large dosas
- 205g chickpea or gram flour
- 85g rice flour
- ¼ tsp ground fenugreek
- ¼ tsp cumin seeds
- ½ tsp bicarbonate of soda
Total time required
- Preparation time:
- Cooking time:
- Other time: 10 minutes resting time
This recipe requires 700ml of water, and a good pinch of salt.
- Mix the flours together in a bowl with bicarbonate of soda, cumin seeds, fenugreek and a good pinch of salt.
- Whisk in the water to make a loose batter, leave to stand for 10 minutes to thicken.
- Heat a little oil in a good non-stick pan over a medium heat and add some of your batter, moving the pan to get a thin layer (this is tricky and may take some practice to get right).
- Cook the dosa until the mixture appears to dry out and bubbles begin to form.
- Loosen the sides with your spatula and shake the pan to loosen the dosa.
- Fill with your choice of filling, we prefer Bombay potatoes (as sold in the Morrisons Takeaway range), place the warmed potato filling in the center and roll the pancake around the filling and serve up. Garnish with fresh coriander and serve with lime pickle, mint yogurt or rice.