Dosas

This recipe is provided for inspiration only and may not account for individual allergies or dietary needs. Please adjust the ingredients to suit your personal requirements, and consult a licensed healthcare practitioner before making any significant changes to your diet that could affect your wellbeing.

DOSAS

Serves 1-2 | Prep time: approx. 30 mins.

Ingredients

Dosa Ingredients

¼ cup split moong dal + ¼ cup basmati rice (soaked for 6 hours)

1 tsp ghee (or non-toasted sesame oil)

¼ tsp mineral or rock salt

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp ground fennel

Approx. 1/8 -1/4 cup water (start with less)

To Cook

Rinse the split moong until the water runs clear, then soak in fresh water for 6 hours, covered in the fridge.

After soaking, rinse the split moong and rice well before adding it to a blender.

Add the remaining ingredients and blend until a smooth batter is formed. Start with less water and work your way up to the desired consistency (pancake consistency)

Heat a cast iron pan over medium heat.

Add ghee or coconut oil to the pan, then spoon a ladleful of batter onto it.

Use the bottom of the ladle to spread the batter in a circular motion. You want it reasonably thin - thick dosas can become stodgy.

Cook for a few minutes, then flip. Cook on both sides until the dosa is golden brown and crispy at the edges.

Tip & Notes

Dosas can make a lovely breakfast, lunch or dinner depending on the individual, as they are light yet nourishing. Split moong is traditionally regarded as one of the easiest lentils to digest and among the most nutrient-rich. Soaking the lentils overnight can support digestibility and may encourage natural fermentation, which some find beneficial. However, it's helpful to know that fermented foods can increase internal heat (pitta dosha) in some people, so a gentle, mindful approach works best. As always, moderation is key.