Rice-Flour Dosas With Mustard Seeds & Black

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Servings: 8 Difficulty: Advanced
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Crispy, savory Indian crepes with a tangy yogurt batter and aromatic mustard seeds
Rice-Flour Dosas With Mustard Seeds & Black recipe image
Rice-Flour Dosas With Mustard Seeds & Black recipe image
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Rice-Flour Dosas With Mustard Seeds & Black

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

Description

These quick rice-flour dosas offer a delightful twist on traditional Indian breakfasts. The batter combines rice flour and all-purpose flour with tangy plain soy yogurt, creating a tender yet crisp texture that holds up well to cooking. Aromatics like coarsely ground black peppercorns and popping mustard seeds infuse each crepe with warm, earthy notes, while a hint of cayenne adds a gentle kick. Freshly grated coconut provides a subtle sweetness and moistness. Ideal for a leisurely weekend brunch or a fast weekday morning, these dosas are simple to prepare using pantry staples. Serve them hot with your favorite chutneys, pickles, or a side of spiced vegetables for a complete and satisfying meal.

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 and free of lumps. Transfer the batter to a bowl.
  3. Coarsely crush or grind the black peppercorns.
  4. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
  5. Add the whole black mustard seeds to the hot oil and cook until they begin to pop and release their aroma.
  6. Pour the hot oil, mustard seeds, and crushed black peppercorns into the batter. Stir thoroughly to combine.
  7. Prepare your cooking station with oil, a small spoon, a larger spreading spoon, a 1/3-cup measuring scoop, a metal spatula, and a plate for finished dosas.
  8. Pour 1 teaspoon of vegetable oil into the skillet and tilt to distribute evenly. Heat over medium-low until the oil is hot.
  9. Pour 1/3 cup of the batter onto the center of the hot skillet.
  10. Immediately use the large spoon to spread the batter in a spiral motion, creating a pancake about 6-7 inches in diameter.
  11. Cook for 2 minutes, or until the edges start to lift and the bottom is golden brown.
  12. Flip the dosa using the metal spatula and cook for another 2 minutes on the other side.
  13. Remove the cooked dosa to a plate. Repeat with the remaining batter, adding 1/2 to 3/4 teaspoon of oil to the skillet before each new dosa as needed.
  14. Serve immediately while hot and crisp.

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.

Keywords: dosas, indian, breakfast, rice-flour, crepes, mustard-seeds, yogurt-batter, vegetarian, quick-meal, crispy, spiced, pan-fried, coconut, cayenne, peppercorns
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