Rice-Flour Dosas With Mustard Seeds And Black Pepper
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
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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.
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Blend the mixture until completely smooth, scraping down the sides as needed.
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Transfer the batter to a bowl and set aside.
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Heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
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Add the mustard seeds to the hot oil and cook until they begin to pop and release their aroma.
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Remove the skillet from heat and stir the hot oil, mustard seeds, and crushed black peppercorns into the batter. Mix thoroughly to combine.
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Place the skillet back over medium-low heat.
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Pour about 1/2 to 3/4 teaspoon of vegetable oil into the skillet and tilt to coat the surface evenly.
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Heat the skillet until the oil is hot.
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Pour 1/3 cup of the batter onto the center of the hot skillet.
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Immediately use a large spoon to spread the batter in a spiral motion, creating a pancake about 6-7 inches in diameter.
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Cook for 2 minutes, or until the edges lift and the bottom is golden brown.
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Flip the dosa and cook for another 2 minutes on the other side.
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Remove the cooked dosa to a plate.
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Repeat with the remaining batter, adding oil to the skillet as needed to keep it lightly greased between each dosa.
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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.
