“An Indian pancake traditionally eaten as a breakfast dish. I found this little beauty in The Bread and Bread Machine Bible and amazingly I didn't have to change a thing,,,made with rice and lentils it's naturally gluten free and relatively low carb. And no I haven't made a mistake the prep time really is 2 days,,,but so worth the wait...The recipe only makes six Dosas so to make the effort worthwhile why not multiply the ingredients and freeze them. If you prefer a kick then add a finely chopped chilli to the batter before cooking.”
48hrs 4mins

Ingredients Nutrition


  1. Place the rice and lentils in a bowl, cover with the warm water.
  2. Leave to soak in the warm water for 8 hours.
  3. Drain off the excess water and retain.
  4. Using a food processor, blend the rice and lentils together until smooth.
  5. Blend in the reserved water.
  6. Place in a large bowl and cover with cling film.
  7. Leave in a warm place to ferment for about 24 hours.
  8. Stir in the seasoning and spices.
  9. Heat a heavy frying pan, over a medium heat until hot.
  10. Add the oil and when just beginning to smoke add 2-3 tablespoons of batter.
  11. Spread the dosa out into a 6inch diameter.
  12. Cook for approximately 2 mins or until set.
  13. Drizzle a little of the oil over the dosa and turn over and cook for a further minute.
  14. Serve warm with chutney or relish.

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