I adore Indian flat breads and this easy dosa recipe goes so well with any spicy legume dish or even just some chutney for a light lunch. Unlike many dosa recipes, this one does not need much fermenting time and very little time in the skillet. The texture is light and fluffy, and they are just heavenly. They do keep well for a few days if kept in the refrigerator and all you have to do is gently reheat them.
|Quick and Easy Rice Dosa
|Recipe by Lisa Turner
Published on October 12, 2017
Quick, light and fluffy gluten-free savory Indian flat breads perfect for serving with any curry
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- 3/4 cup rolled oats
- 1/2 teaspoon fenugreek seeds
- 1 1/4 cup brown rice flour
- 1 teaspoon sea salt
- 2 cups water
- 1-inch piece fresh ginger, minced or grated
- 1 green chili, seeded and minced
- 1 teaspoon active dried yeast
- 1 teaspoon baking powder
Combine the oat flour and fenugreek seeds in a blender or food processor and grind into a fine powder. Now add the rice flour, salt, water, ginger and chili, and blend to incorporate. Add the yeast and baking powder, blend for another minute, then transfer to a bowl. Cover with a kitchen cloth and let rest for 30 minutes.
Heat a non-stick skillet over medium heat. When hot, add a few teaspoons of oil. Add about 1/3 cup of the batter to the pan and spread into a circle. Cook for about 2 minutes, flip it over, and cook for another minute. Transfer to a plate and cover with paper towel. Continue until the rest of the dosa are cooked, adding a bit more oil to the pan as needed.
Makes 10 to 12 pancakes
Other Indian flatbreads to enjoy:
Fenugreek Leaf Pancake (Methi Dosa)
Mixed Lentil and Rice Indian Pancakes