Intermediate/20 min/Serves 4/Indian/Medium spice
Crisp Fermented Rice and Lentil Dosa
Lacy golden crepes from a fermented rice and urad dal batter, crisp at the edges.
By Vegan Cook — published 1 August 2026
Time20 min
Servings4
SkillIntermediate
CuisineIndian
SpiceMedium
Best forBreakfast
Calories / serving220
AllergensNone declared
Ingredients
Serves 4.
- 200 gdosa rice
- 70 gurad dal
- 1/2 tspfenugreek seeds
- 1 tspsalt
- 2 tbspoil
Cookware
- Cast iron tawa or griddle
- Blender
- Ladle
Method
Read each step end-to-end before starting.
- 01
Soak and grind
Soak the rice and the dal with fenugreek separately for five hours, then grind each to a smooth batter and combine with the salt.
- 02
Ferment
Leave covered in a warm place for eight to twelve hours, then thin with water to a pouring consistency.
- 03
Heat the pan
Bring a tawa to medium high heat and wipe it with a little oil.
- 04
Spread
Pour a ladle of batter in the centre and spread outwards in a spiral.
- 05
Crisp
Drizzle oil around the rim and cook until the base is deep golden, then fold and serve hot.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Free from
SulphitePeanutSoyGlutenTree Nuts
Contains
No declared allergens.