Dosai

An easy, nutritious take-along, these rice and beans pancakes are adapted from a traditional Indian dish. Use urad dal (black lentils), green or yellow split peas, black beans, or other small dried peas or beans.

Ready In:
24hrs 30mins
Yields:
Units:

ingredients

directions

  • Separately, soak the rice and the beans. You can start them in the morning, and they'll be ready to finish preparation by the evening.
  • Grind the rice with water, until it is a smooth paste. You can use a blender or food processor, adding just enough water to cover the rice. This grinding may take several minutes.
  • Grind the beans with just enough water to keep the paste from fluffing before it is ground.
  • Combine both pastes, the salt, and the yeast in a large bowl.
  • Cover and leave overnight in a warm place to rise.
  • Lightly oil and heat a griddle.
  • Pour several spoonfuls of batter onto the griddle.
  • When the first side is lightly browned, flip to brown the other side.
  • Serve warm or cool, plain, or with jelly or salsa.
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RECIPE MADE WITH LOVE BY

@realbirdlady
Contributor
@realbirdlady
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"An easy, nutritious take-along, these rice and beans pancakes are adapted from a traditional Indian dish. Use urad dal (black lentils), green or yellow split peas, black beans, or other small dried peas or beans."
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  1. realbirdlady
    An easy, nutritious take-along, these rice and beans pancakes are adapted from a traditional Indian dish. Use urad dal (black lentils), green or yellow split peas, black beans, or other small dried peas or beans.
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