dosa pancakes

Dosa pancakes are an Indian staple made from gram (chickpea) flour. They&#8217;re incredibly versatile too. This recipe is great for brunch or as a savoury option on Pancake Day. We&#8217;ve served our dosas with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes. &nbsp;

Dosa pancakes

Rapeseed oil

mustard seeds

gram (chickpea) flour

plain flour

semi-skimmed milk

To serve

eggs

coriander

Sliced red chilli

Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.

Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.

Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.

Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.

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Dosa pancakes

The most viewed dosa pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine