In the mood for Dosai? But didn’t have the time to go through the long process of soaking, grinding, and fermenting rice. That’s okay.D Use Metta Gluten Free flour to make this traditional style dosai with some incredible textures, crispy around the edges, yet soft and tender. It is sure to satisfy your hankering for dosas on demand!
Prep time: 5 – 10 minutes
Resting time: 30 minutes
Cook time: 30 minutes
Total time: 65 – 70 minutes
INGREDIENTS:
- 1 ½ cup Metta GF flour
- 1 cup rice flour
- 1 Tbsp finely chopped ginger
- 1 cup chopped fresh fenugreek leaves (sub spinach or preferred green leaves)
- 3 – 4 green chilies, finely chopped
- 1 ½ tsp coarse salt
- ½ tsp asafoetida
- A sprig of curry leaves ~ 10 leaves, chopped
- ~ 3 ½ – 4 cups of water
- Oil for cooking
DIRECTIONS:
- Place all the ingredients in a bowl (except the water) and mix them together. Start with adding 1 cup of water and mix thoroughly. Use your hands to make sure the batter is lump free. In fact, it is recommended.
- Add the next cup of water and keep breaking lumps. Slowly add third cup of water and incorporate fully. Use your judgment with the last cup of water addition. You may only need half a cup. The batter should have a pourable consistency, much thinner than a pancake or regular dosa batter.
- Once the batter is ready, let it rest for 30 minutes.
- Keep a cast iron pan ready and some oil to start making the dosas.
- Preheat the cast iron pan. Medium-high heat is ideal. Spread some oil all over. Mix the batter again before using and ladle over the batter outside in. It should be a thin layer. Recommend some gaps, they add to the crispy texture.
- Then drizzle a little oil all around the edges.
- After a couple of minutes, when you see golden brown edges, it’s time to flip. This is a delicate batter, so gently unhinge the edges first and then run the spatula to the center to flip. Cook on the other side for a minute and they’re done. The first one may not come out the best, as is usually the case, but the others will come out better.
- Repeat and enjoy with your favorite chutney 😊
Note: This recipe was created by Supriya Raman. Supriya is a passionate animal and nature lover. She combines this passion with her love for food and creates the most colorful, delicious, and inspiring vegan recipes. Her blog is Ode2Food. Her Instagram handle is Ode2food and her Facebook page is also Ode 2 Food. I’m grateful for her creativity and permission to share this wonderful recipe here. The photo is also the courtesy of Supriya!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
