- November 2018
- Serves 4 (makes 8 pancakes)
- Hands-on time 25 min
Dosa pancakes are an Indian staple made from gram (chickpea) flour. They’re incredibly versatile too.
We’ve served them here 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.
- Vegetarian recipes
- Rapeseed oil for frying
- 1 tsp mustard seeds
- 75g gram (chickpea) flour
- 75g plain flour
- 325ml semi-skimmed milk
- 4 fried eggs cooked to your liking
- A scattering of chopped coriander
- Sliced red chilli
- 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.
Prepare the batter up to 24 hours in advance and leave covered in the fridge.
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