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. 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.

Vegetarian recipes

Save recipe

Save

Save recipe Print

Rate

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.