A staple dish in South Indian cuisine, a dosa is a fermented crepe made primarily from rice. In this recipe, the dosa is seasoned generously with green chili, ginger, garlic, and coriander. It is also stuffed with a delicious mushroom, onion, pepper, and cabbage filling. Serve these dosas with your favorite chutney.

Black Lentil Dosa [Vegan, Gluten-Free]



Cooking Time




  • 2 cups rice
  • 1 cup lentils/urad dal
  • 1/4 teaspoon fenugreek seeds or methi seeds
  • 1 onion, chopped lengthwise
  • 1 green chili, chopped
  • 1-inch piece of ginger, chopped
  • 5 garlic cloves, chopped
  • 4 ounces mushrooms, chopped
  • 1 carrot, chopped lengthwise
  • 1/2 cup chopped cabbage
  • 5 coriander leaves, chopped
  • 1 teaspoon red chile powder
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon pepper powder
  • 1 teaspoon vegetable oil
  • Salt, to taste


To Make the Batter:

  1. Wash and soak rice, urad dal, and fenugreek seeds in water for 4–5 hours. Drain them completely.
  2. Grind this by adding water to form a smooth thick paste, the batter should not be thin. Transfer it to a big bowl. Cover and keep it in a warm place. Allow it to ferment overnight.
  3. Next morning, after the batter has fermented, add salt and mix well.

To Make the Stuffing:

  1. Heat oil in a pan. Add onions, ginger, garlic cloves, and green chilis and sauté them until onions turn translucent.
  2. Add mushroom and sauté until it's cooked.
  3. Now add carrot, cabbage, chili powder, pepper powder, tomato ketchup, and salt, and sauté for 1 minute. Let the vegetables remain crispy.
  4. Add the coriander leaves/cilantro and switch off the flame.

To Make the Dosa:

  1. Heat a non-stick pan on medium-high heat.
  2. Pour a ladle full of batter and spread to make very thin dosas. Roast until it becomes light golden brown in color and crisp. Do not flip the dosa.
  3. Now add the vegetable stuffing in one end or at the center and fold over to form a roll.
  4. Remove it from the pan and cut it into pieces using knife or pizza cutter. Repeat the process for remaining batter. Serve hot.