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]
- 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:
- Wash and soak rice, urad dal, and fenugreek seeds in water for 4–5 hours. Drain them completely.
- 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.
- Next morning, after the batter has fermented, add salt and mix well.
To Make the Stuffing:
- Heat oil in a pan. Add onions, ginger, garlic cloves, and green chilis and sauté them until onions turn translucent.
- Add mushroom and sauté until it's cooked.
- Now add carrot, cabbage, chili powder, pepper powder, tomato ketchup, and salt, and sauté for 1 minute. Let the vegetables remain crispy.
- Add the coriander leaves/cilantro and switch off the flame.
To Make the Dosa:
- Heat a non-stick pan on medium-high heat.
- 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.
- Now add the vegetable stuffing in one end or at the center and fold over to form a roll.
- Remove it from the pan and cut it into pieces using knife or pizza cutter. Repeat the process for remaining batter. Serve hot.