Dosa pancakes

  • Portion size: Serves 4 (makes 8 pancakes)
  • Hands-on time 25 min
  • Difficulty: easy

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.

 

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.

Make Ahead

Prepare the batter up to 24 hours in advance and leave covered in the fridge.

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