Dosas (Indian-style Pancakes) Recipe -

Dosas (Indian-style Pancakes)

Recipe by  

"Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These are probably not very authentic as I am not Indian, but they are a tasty alternative that appeals to the typical American pancake."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 5 mins


  1. Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
  2. To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2008

Delicious savory crepes. I do not use wheat but I found Dosa Flour (a blend of rice and bean fours) at a local East Indian market. Best eaten fresh out of the skillet.

Most Helpful Critical Review
Sep 03, 2009

The recipe is not that hard,i am an indian and i have seen how my mom does it,dont add to much water,the batter looses its flavor and Adding the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar are NOT NEEDED!it will become uthappam(another southindian dish)not dosa.before pouring the batter on the pan take a half onion and rub it on the surface of the pan.mix the batter well before pouring it.Pour thick in the center and use a ladle and spread it from the center.


10 Ratings

Oct 11, 2010

This should be named Spiced Crepes instead of Dosa. Dosa is a thin crisp crepe made with well ferrmented Lentils and Rice Mixture - after soaking and grinding them in a paste and adding a bacterial culture (live yougurt) for fermentation. When Dosa is made into a thick crepe, it can be topped with chopped fresh toppings (onions, tomatoes, green chilies, capsicums, dessicated coconut, corriander etc.) to make a Uttapam.

May 27, 2008

These were really bitter and thick.

Mar 09, 2008

The spices and vegetables were really tasty, but the recipe could have used some salt. I thinned the batter even more with some water.

Jan 24, 2008

I have made this recipe a couple of times and they are simply delicious! My daughter has even asked for the recipe and they are now very popular with her friends at university. I served these with an Indian curry and pilau rice.

Dec 01, 2008

This didn't work for me at all. Apart from adding a little salt, I made them as written. I left them overnight, and the batter got extremely thick so I stirred in a bit of milk. I found it extremely difficult to get them thin, and they broke apart when I turned them over. They tasted ok-ish, but they were really unappetizing-looking. Oh well.

Apr 03, 2013

These were so good and they can be made with what you have on hand! I left out the turmeric because I didn't have any. I also halved the water and flour because I wanted more vegetable and seasoning, but it would have been good as written also.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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