Dosa pancakes
Dosa pancakes are an Indian staple made from gram (chickpea) flour. They’re incredibly versatile too. This recipe is great for brunch or as a savoury option on Pancake Day.
We’ve served our dosas with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes.
Ingredients
- Rapeseed oil for frying
- 1 tsp mustard seeds
- 75g gram (chickpea) flour
- 75g plain flour
- 325ml semi-skimmed milk
To serve
- 4 fried eggs cooked to your liking
- A scattering of chopped coriander
- Sliced red chilli
Method
- Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.
- Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.
- Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.
- Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.
- Recipe from November 2018 Issue
delicious. tips
Prepare the batter up to 24 hours in advance and leave covered in the fridge.
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