A quick and easy Instant, No fermentation Dosai Recipe
A dosai to a Tamilian is like pasta to an Italian or burger to an American or roti to a North Indian…you get the drift….! The traditional dosai batter is a fermented batter of rice and urad dal with which you can make super crispy or pillowy soft dosai, dunk it in the famous sambhar or coconut chutney or any chutney of choice or even the simple pantry stable milagai podi (a spice powder made of roasted lentils and dry red chilis)..it is simple food that will definitely satiate you.
I chanced upon a Black Eyed Peas dosai recipe in one of the food groups I am a part of on social media, but sadly cannot remember which one and who posted it. I also wasn’t able to recollect that exact recipe since I had forgotten to bookmark it:(. This was a trial and to my sheer surprise it turned out great for a maiden try. It was also a kid pleaser, hence making sure I noted it down ASAP !!
This recipe uses just a handful of ingredients and tastes delicious. Surprised even M..aha..now that’s actually, totally a big win !! As vegetarians protein in our diets is mainly from beans and legumes and there are so many varieties of beans, so much to learn and explore. I have used these black eyed peas in curries, made warm salad called sundal but this dosai was a great avatar I had never even imagined until I saw that post……so you do feel my excitement huh?!?…totally guilty ! It is a quick fix meal idea when we crave a crispy, brown, savory crepe…so I am excited!
You could try this using frozen black eyed peas, but I haven’t tried it yet, just maybe soak it in warm or hot water for 15 minutes and let it thaw? That will help you grind a smooth batter.
Recipe : Black eyed peas dosai
|Prep time : 30 minutes to soak dry beans|
5 minutes to grind the batter
|Cook time : 5 minutes per dosai/savory crepe|
|Spice level – 🌶🌶||Ease level – 😃|
|Serves 4||Entrée / Tiffin|
- Dry black eyed peas – 3/4 cups – soak in warm water for 30 minutes or until soft and plump
- Organic White Quinoa – 1/4 cup (adds crispness to the dosai) – soak with the beans
- Whole White Urad Dal – 1/8 cup – optional – soak with the beans
- Dry Red chili – 2 or 3 – medium spicy variety
- Black peppercorns – 4 or 5
- Cumin seeds – 1/4 teaspoon
- Ginger – chopped – 1 teaspoon or to taste
- Salt to taste
- Asafetida – 1/8 teaspoon – optional
- Water 3/4 to 1 cup – add based on consistency needed. See pic below.
Ginger helps in digesting the beans, especially when you are eating it for dinner. Highly recommend adding it.
How to :
- Rinse the soaked beans, quinoa and urad dal once, it helps remove the sugar that makes one feel bloated.
- Add all the ingredients listed above to a good blender jar, add salt to taste, start with 3/4 cup water.
- Blend all the ingredients to an almost fine batter. It can be coarse or fine, depending on what texture you like. Fine batter makes a thin and crispy dosai.
- Remove batter to a mixing bowl and set aside.
- Heat a good seasoned cast iron griddle or a griddle of your choice on medium heat.
- Using a ladle that can hold at least 1/2 cup of batter, pour a ladle full of batter in the center of your griddle. Spread it out as thinly as you need by moving the ladle clockwise over the batter. Some wrist action helps with an even spread. See pic below.
- Drizzle some oil around the edges to help it become brown and crispy.
- Once the top looks dry and well cooked, remove from heat and serve.
- Repeat this process until you run out of batter or everyone has eaten, whichever comes first !
- Remember to adjust consistency of the batter if your dosai is either too thick or if you are unable to spread it easily.
- Use caution when adding water, too runny a batter will not yield crispy dosai.
- Serve with sambhar or chutney of choice.
I hope you try this black eyed peas dosai and enjoy it as much as we did. Thank you for stopping by.