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Dosas – Secret Recipe Club

Course Appetizer, dairy free, gluten free, side, vegetarian
Servings 6


  • 1 1/2 cups chickpea flour or garb-fava flour that is what I used
  • 1/2 cup brown rice flour
  • 1/2 large red onion finely minced or small sweet yellow onion
  • 2 teaspoons olive oil
  • 1 1/2 finely chopped Jalapeno Chilies optional
  • 1/4 teaspoon grated ginger Tip from Sid: keep ginger root in freezer and use microplane to get fresh grated ginger when a recipe calls for it
  • 1/2 cup plain unsweetened diary free yogurt I used coconut yogurt
  • 2 tablespoon chopped fresh cilantro leaves
  • 1/2 teaspoon salt or to taste
  • 2 cups + of water enough to make a thin batter
  • oil for frying


  • Mix everything together, except the frying oil. Allow batter to sit for at least one hour, then
  • Heat oil in skillet over medium-high heat. When oil is heated, carefully pour dosa into pan using a 3 tablespoon scoop. Allow to cook until a deep golden brown, then flip over. Cook on the second side until browned.
  • Serve hot or at room temperature.