4 Serves
96 Mins
Prepare the dosa batter by blending soaked rice and lentils until smooth, then allow it to ferment in a warm place until light and airy.
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IndianVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
243 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat a seasoned tawa or non-stick skillet over medium-high heat and lightly brush with oil.
Pour a ladle of batter onto the center of the hot tawa and spread it in a thin, circular motion using the back of the ladle to create a paper-thin crepe.
Drizzle a small amount of oil around the edges and cook until the bottom is golden brown and crispy, then season lightly with salt and pepper.
If using, add the filling ingredients to the center of the dosa, fold it over, and serve immediately while hot.
1
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Indonesian
Indian