Weekend Dosa
Traditional fermented rice and lentil crepes
⏱️ 48 hours 48 hours prep · 20 minutes cook
🍽️ 6 Serves
165 Calories
5g Protein
34g Carbs
1g Fat
Why This Recipe Works
The true national treasure of India, these fermented pancakes are crunchy, tangy, and light. They require a two-day commitment to soak and ferment, but the depth of flavor is incomparable.
Instructions
1
Soak the rice, dal, and fenugreek seeds overnight in warm water, then blend into a smooth paste the next morning.
2
Let the batter sit in a warm spot for 24 hours to ferment until it smells slightly sour and looks bubbly.
3
Spread the batter in thin concentric circles onto a hot, oiled pan and cook until the edges lift and the base is golden brown.
