Dosa pancakes

Name: Dosa pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4 (makes 8 pancakes)
Cuisine: Indian recipes
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

Easy
November 2018

Easy
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.

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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

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.

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.