Recipe Cooked, Photographed and Written by Praveena
PrepTime:12 hrs CookTime:10 mins Cuisine:South Indian
Two Ingredient Dosa / Crepe (Vegan & GF)!!! Yes, you read it right!! 🙂 Plain Dosa / Saadaa Dosa, one of the most famous & frequently made breakfast recipes of South India.
Being from Telugu states of South India, I always knew my mother making dosa just with these 2 ingredients.
She never even added methi seeds as well. Same is the case with my MIL. All thanks to my MIL for teaching me perfect crispy dosa(s) process.
After blogging almost around 200 recipes, I felt like sharing family recipe of Two Ingredient Dosa / Crepe (Vegan & GF).
A protein rich and carbs filled perfect recipe for breakfast/ brunch/ dinner/ after school/ lunch box.
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Breakfast recipe collection⇒ Breakfast / Tiffin
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Kids Lunch Box collection⇒ Lunch Box
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Ingredients:
- Urad Gota / Minapagundlu / Skinless Black Lentils – 1 cup
- White Rice – 2 cups
- Methi / Fenugreek Seeds / Menthulu – 1 tablespoon (optional)
- Water – 3 cups + ¾ cup
- Salt – 2 teaspoons
- Cooking Oil – for making dosa(s)
Special Ingredients:
- Urad Gota / Minapagundlu / Skinless Black Lentils
Step wise pics Procedure for ‘Two Ingredient Dosa / Crepe (Vegan & GF)’:
Tips & Storage:
- Any rice variety can be used for this recipe.
- If you prefer to, you can add methi / fenugreek seeds / menthulu at the start for soaking itself.
- Water measurements are just perfect to get the crispy plain paper dosa. Just follow the recipe till the end.
- The above measurements makes 12 to 15 dosa / crepe approximately.
- Fermentation: In summers I just put the bowl on my kitchen platform. But in winters I prefer to put in the oven, which is pre – heated for 5 mins & then switched off.
- Adjust the salt & oil usage as per your taste.
- Mix the batter thoroughly, for every dosa/crepe before pouring the batter onto the pan.
- You can roast the dosa as per your desired taste. Some prefer to be soft, some like it crispy while some like white coloured.
- Storage: This batter can be stored in fridge up to 8 – 10 days. You need not thaw, just use it directly.
Result:
- These, Two Ingredient Dosa / Crepe (Vegan & GF), were very thin and just like paper in texture.
- Recipes for Chutneys in the below pic⇒ instant coconut chutney, ginger/allam pachadi and peanut / palli chutney.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Two Ingredient Dosa / Crepe (Vegan & GF)
Equipment
- Blender/Grinder/Mixie.
- Dosa Pan / Pan Cake griddle
Ingredients
- 1 cup Urad Gota / Dal / Skinless Black lentils / Minapa gundlu
- 2 cups White Rice (uncooked grains)
- 1 tbsp Methi / Fenugreek seeds / Menthulu (optional)
- 3+¾ cups Water
- 5 tbsp Cooking Oil (or as required)
Instructions
- Take the urad gota / minapa gundlu and rice into a big vessel.
- Wash them thoroughly 2-3 times, add fresh water (3 cups). Leave the vessel on kitchen platform for 3-4 hours.
- Transfer the soaked dal, rice and all the soaked water, into a grinder/blender/mixie. Make into a smooth batter.
- Leave the batter (on kitchen platform) for fermentation, for about 8 to 9 hours.
- Add salt and ¾ cup of fresh water. Thoroughly mix the fermented batter for 2 mins.
- Put a dosa pan / pan cake griddle on stove-top under high flame.
- When its really hot, pour few drops of oil and rub half an onion throughout the pan.
- Pour 2 ladle fulls of dosa batter in the middle, using the same ladle. Slowly spread the batter in circles.
- Let the dosa roast as per your desired taste, then fold / roll on to a plate and serve with chutney.
Notes
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Will try the dosa. Although I’m South Indian was always afraid to try it in case it got spoilt. Looks very easy Praveena. Thank you.
Most welcome, Priya!! 🙂 Ya, I understand, but this is a no-fail recipe, just go on. Do let me know your feedback too, would be happy to hear! 🙂
White rice kon sa hota hai ,plz share link of white rice on amozon ,if possible ,i have no idea of white rice
Sure, I will add the link & let you know. You can use Sona masoori or basamati rice.
I added the link for white rice, just check.
I am very excited to try this! However, I don’t see how I could cook rice and lentils with equal amounts of water and not burn it if is cooking for 3-4 hours…. Do you add water as it cooks down on the stove? When I cook rice and dal even just to serve I always have to use more water than rice and also dal or it will burn just after it is done cooking in only 20-40 mins.
Hi Jayanti, I guess you are a bit confused with this recipe and some other recipe. There is no cooking required for this recipe. Could you please read the full instructions and see the pics that I have given for each. And do get back to me. Thank you.