Sep 16, 2013
Gram Flour Dosas. Gluten-free and Vegan.
Dosas are savory, Indian pancakes. Traditionally they are made with rice and urad (lentil) flour which is fermented. The lentils and rice are soaked and then ground into a flour to form a batter, which then sits overnight, allowing it to ferment.
There are literally DOZENS of variations to the traditional base ingredients used in dosas, from mung dal to quinoa and the sky’s the limit on what you put inside the batter… onions, herbs, veggies, whatever your heart desires. This recipe is a much faster version of the customary dosa preparation and uses gram flour, otherwise known as besan flour or chickpea flour.
- 1 cup gram flour (find in Asian stores or online)
- ¼ cup brown rice flour
- 1 cup shredded squash (I used yellow squash but you could also use zucchini)
- 1 small, hot green pepper, diced (I used a jalapeño )
- 2 TBS chopped cilantro
- 1 tsp cumin seeds
- ¾ cup water
- small amount of ground black pepper
- small amount of vegetable oil for frying
- Mix all ingredients together and let sit for 30 minutes to an hour.
- Heat a skillet on medium heat.
- Use a small amount of organic, cold-pressed vegetable oil to grease the pan.
- Pour about ½ cup of the mixture onto the pan and spread it out immediately into a round pancake, about 6-7″ wide. I used a ladle to drop the batter onto the pan and then used the bottom of the ladle to spread the batter around. Top with a sprinkle of ground, black pepper.
- When the pancake is looking almost totally dry and is golden brown on the bottom (about 3 minutes), flip it and cook until the bottom also has some golden brown spots (about a minute).
NOTE: You can prepare these without the addition of veggies, too. But for a plain dosa, omit the rice flour.