For many of us, South Indian cuisine is inseparable from comfort food. Regardless of whether it is quite hot vadas and sambar or fresh dosas and super-delicate idlis, we can never deny them. So why not start the day with a most loved formula, yet as we generally like it — with a twist! Today, we have a unique formula for vegan dosa which requires some effectively accessible fixings. Remember to bookmark the formula, it will consistently satisfy those south Indian food desires.
3 cups – White rice
1 tsp – Olive oil/per dosa
½ cup – Split chana dal
¾ cup – Split moong dal
4 tsp – Methi seeds (fenugreek seeds)
*In a glass bowl, add white rice, split chana, moong dal, and mix them all together. Once it is mixed, rinse it several times to get rid of any dirt.
*Add enough water to soak the mix, and let it sit for 5 hours.
*Now, transfer only the rice and chana mix to a blender. Add the water to blend it into a thick running paste. Once blended, transfer it to a bowl and keep it in the fridge. Make sure you use this batter within 3 days. But every time you take it out, add about ¼ glass of water to make it slightly thin.
*Now place a non-stick pan on a low-medium flame and once its heated, spritz some cold water on the pan and instantly clean it dry with a cloth.
*Cold water on the pan allows the surface to cool down. Now pour the batter and spread it out in a circular motion. Add few drops of olive oil and let it cook until slightly golden. Cook on both sides. Your crispy vegan dosa is ready to hunt!