Rice-Flour Dosas With Mustard Seeds And Black Pepper

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Servings: 8 Difficulty: Advanced
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Crispy, savory Indian crepes infused with aromatic mustard seeds and fresh black pepper for a quick breakfast.
Rice-Flour Dosas With Mustard Seeds and Black Pepper recipe image
Rice-Flour Dosas With Mustard Seeds and Black Pepper recipe image
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Rice-Flour Dosas With Mustard Seeds And Black Pepper

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 773.3

Description

These Rice-Flour Dosas offer a delightful twist on the traditional Indian crepe, combining the crispiness of rice flour with the softness of all-purpose flour. Infused with the pungent aroma of popping mustard seeds and the sharp heat of black peppercorns, each bite delivers a complex flavor profile that is both comforting and invigorating. The addition of plain soy yogurt ensures a tender texture, while freshly grated coconut adds a subtle sweetness. Perfect for a leisurely weekend morning or a speedy weekday start, these dosas are easy to prepare with pantry staples. Serve them hot with your favorite chutney or pickle for a satisfying meal that brings authentic home-style flavor to your table.

Ingredients

Directions

  1. In a food processor or blender, combine all-purpose flour, rice flour, cayenne pepper, chopped onion, grated coconut, salt, soy yogurt, and 3/4 cup water.
  2. Blend the mixture until completely smooth, scraping down the sides as needed.
  3. Transfer the batter to a bowl and set aside.
  4. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
  5. Add the mustard seeds to the hot oil and cook until they begin to pop and release their aroma.
  6. Remove the skillet from heat and stir the hot oil, mustard seeds, and crushed black peppercorns into the batter. Mix thoroughly to combine.
  7. Place the skillet back over medium-low heat.
  8. Pour about 1/2 to 3/4 teaspoon of vegetable oil into the skillet and tilt to coat the surface evenly.
  9. Heat the skillet until the oil is hot.
  10. Pour 1/3 cup of the batter onto the center of the hot skillet.
  11. Immediately use a large spoon to spread the batter in a spiral motion, creating a pancake about 6-7 inches in diameter.
  12. Cook for 2 minutes, or until the edges lift and the bottom is golden brown.
  13. Flip the dosa and cook for another 2 minutes on the other side.
  14. Remove the cooked dosa to a plate.
  15. Repeat with the remaining batter, adding oil to the skillet as needed to keep it lightly greased between each dosa.
  16. Serve immediately while hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 773.3kcal
% Daily Value *
Total Fat 32.9g51%
Saturated Fat 8.4g43%
Cholesterol 0.6mg1%
Sodium 6135.2mg256%
Total Carbohydrate 102.1g35%
Dietary Fiber 5.1g21%
Sugars 7.3g
Protein 16.3g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: If not serving immediately, wrap leftover dosas in aluminum foil and reheat in a 400F oven for 15 minutes to restore crispiness.

Serving Suggestions: Serve with traditional Indian accompaniments such as coconut chutney, tomato sauce, pickles, or sauted vegetables.

Ingredient Tip: Ensure the black peppercorns are coarsely crushed or very coarsely ground before mixing into the batter for the best texture and flavor release.

Cooking Tip: Have all ingredients and tools ready before you start cooking, as the batter cooks quickly. You will need a small bowl of oil with a spoon for easy application, a large spoon for spreading, and a spatula for flipping.

Keywords: dosas, rice flour, indian breakfast, mustard seeds, black pepper, crepes, vegetarian, quick meal, soy yogurt, coconut, spicy, crispy, pancake, skillet, morning, snack, chutney, traditional, homemade, comfort food
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