I only recently discovered dosa…what a revelation! Here we are trying to come up with healthy gluten-free and vegan alternatives to flatbread and wraps, while it’s being made in India for the past century (I’m guessing here…but basically for much longer than the terms vegan or gluten-free were invented!).

If you’re a dosa newbie like me, let me explain. It’s traditionally made by soaking white rice with lentils, then blending, then ferreting, then baking. Simple ingredients, simple process, you just need some patience. It’s spread out thinly like a crepe in a large frying pan or dosa and baked until golden brown before flipping. You technically don’t need to flip it especially if you plan on filling it like the recipe below. But it’s so good even on it’s own or dipped into something delicious (how about some hummus for some Middle Eastern Indian fusion?).

To increase the nutrient and protein content, I replaced some of the white rice with quinoa. But you can certainly make it with all white rice. Most recipes call for short-grain white rice which is what I used, but long-grain basmati rice works too. I doubt brown rice would work as it would be more difficult to blend even after soaking…if you’ve tried with brown rice, please let us know your results in the comments below.

As for the lentils, you need to use the kind without skin. Again…if you’ve tried with any other kind let us know in the comments.

I’ve included a delicious filling and chili sauce recipe created by, Chef Selven, our head chef at Crumbs that is a must try! For the spicy palate you can certainly increase the green chili in the filling or sauce, and chili flakes will do wonders too.