Quick And Straightforward Rice Dosa
I adore Indian flat breads and this straightforward dosa recipe goes so properly with any spicy legume dish and even just a few chutney for a lightweight lunch. Not like many dosa recipes, this one doesn’t want a lot fermenting time and little or no time within the skillet. The feel is mild and fluffy, and they’re simply heavenly. They do maintain properly for a couple of days if stored within the fridge and all it’s a should to do is gently reheat them.
Quick and Straightforward Rice DosaRecipe by Lisa Turner
Published on October 12, 2017
Quick, mild and fluffy gluten-free savory Indian flat breads good for serving with any curry
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3/4 cup rolled oats1/2 teaspoon fenugreek seeds1 1/4 cup brown rice flour1 teaspoon sea salt2 cups water1-inch piece contemporary ginger, minced or grated1 inexperienced chili, seeded and minced1 teaspoon energetic dried yeast1 teaspoon baking powderInstructions:
Combine the oat flour and fenugreek seeds in a blender or meals processor and grind right into a superb powder. Now add the rice flour, salt, water, ginger and chili, and mix to include. Add the yeast and baking powder, mix for one more minute, then switch to a bowl. Cowl with a kitchen material and let relaxation for 30 minutes.
Heat a non-stick skillet over medium warmth. When scorching, add a couple of teaspoons of oil. Add about 1/3 cup of the batter to the pan and unfold right into a circle. Cook dinner for about 2 minutes, flip it over, and cook dinner for one more minute. Switch to a plate and canopy with paper towel. Proceed till the the rest of the dosa are cooked, including a bit extra oil to the pan as needed.
Makes 10 to 12 pancakes
Other Indian flatbreads to enjoy:
Fenugreek Leaf Pancake (Methi Dosa)
Mixed Lentil and Rice Indian Pancakes