4 Serves
90 Mins
Prepare the dosa batter by blending soaked rice and lentils until smooth, then allow it to ferment in a bowl for several hours until bubbly.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
816 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
157 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat a non-stick skillet or tawa over medium heat and lightly brush with vegetable oil.
Ladle a portion of the fermented batter onto the center of the hot skillet and spread it in a circular motion to form a thin crepe.
Drizzle a little vegetable oil around the edges and cook until the bottom is golden brown and crispy, then season with a pinch of salt and pepper.
Carefully flip or fold the dosa and remove it from the pan to serve hot.
3
g11
g0
g
