From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Easy Vegan Dosa Recipe
Forget the greasy frying pan and boring boxed mix – these vegan dosas are the healthy, flavourful crepe upgrade you've been waiting for. Made with chickpea and mung bean flour, they're naturally gluten-free and packed with protein.
Prep Time: 5 Mins | Cook Time: 10 Mins
Inactive Time: 8 Hours | Total Time: 8 Hours & 15 Mins
Servings: Adjustable
Let's Be Friends!
Hi, I'm Susy
Here at
LEAN💚Plant-Based
we share whole food plant-based recipes, inspired by cuisines from all around the world: Reimagined for optimum health, and redesigned for sustainable weight loss and control.
Get My FREE eBook:
The Sustainable Weight Loss Companion
👇🏼
A classic plate of crepes for breakfast… yes, please! (And especially if they’re vegan, oil-free, and gluten-free. Mmm!).
Yup, that’s what this recipe is going to be about. Dosas, often called “Indian pancakes” and “rice crepes,” is what we’ll be making today. And we’ll be keeping the recipe whole food vegan for all you healthy plant-based eaters.
The moment you put the first bite in your mouth, you’ll instantly fall in love!
Table of Contents
Why This Recipe Works
Vegan
From the dosa’s base to the light spray of oil it is fried in, as well as the ingredients it is filled with, this recipe is purely vegan. And the good thing is, it tastes as amazing as the dosas you’d find at popular Indian restaurants.
Gluten-Free
Crepes and gluten-free? It may be hard to believe, but we’re just about to show you how. This vegan dosa recipe uses gram flour (chickpea flour) and roasted mung bean—both gluten-free options.
Healthy
Dosas are packed with super healthy ingredients:
Plus, the minimal oil we’ll use to fry makes it perfect for your weight-loss goals. You can also add finely chopped vegetables in the batter—and it’ll be packed with even more nutrients.
Versatile
Dosas are the perfect meal for any time of the day. Enjoying vegan dosas for breakfast? Fill them with Mexican scrambled tofu, and you’ll have a satisfying meal. Eating dosas for lunch? Pair them with Waldorf salad, and a balanced meal is what you get. Preparing dosas for dinner? Enjoy them with rice and red lentil curry to enjoy a full-course meal. Snacking on a dosa? Dip it in tomato and pear chutney for a delish mouthful feel.
Ingredients For Vegan Dosa
Gram flour (chickpea flour). Look for gram flour labelled “besan” in Indian grocery stores. You want to choose a fresh bag with a light beige colour (bonus points if it has no signs of clumping).
Roasted mung bean flour (or rice flour). Mung bean flour has a mild, slightly sweet flavour. On the other hand, rice flour has a more neutral taste. Both flours are readily available in Indian grocery stores (or the Asian section of larger supermarkets). Buying tip—Opt for flours with a fine grind. This gives a smoother dosa batter.
Pinch of salt. This will enhance the overall flavour. (You can use any table salt you have on hand).
Water. It contributes to a batter-like texture. It will also help adjust the consistency.
A spray of oil for the pan, if needed. This is just to prevent the batter from sticking to the pan. To keep the recipe vegan, I’d recommend using sunflower oil.
Tools Required
Hob
Sharp Knife
Mixing Bowl
Non-stick Pancake Pan or Skillet
Basting Pastry Brush
How to Make the Vegan Dosa
Prepare the Batter. Whisk together the gram flour, mung bean flour (or rice flour), and salt. Gradually add water, whisking continuously until you have a smooth, thin batter. The consistency should be pourable but still coat the back of a spoon. If the batter seems too thick, add a little more water by tablespoons until you reach the desired consistency.
Heat the Pan. Place a non-stick pan over medium heat. If you're not using a non-stick pan, spritz it lightly with cooking oil.
Cook the Dosas. Once the pan is hot, ladle a small amount of batter into the pan and swirl it gently to create a thin, even layer. Let the dosa cook for about 30 seconds to 1 minute, or until the edges begin to brown and the surface is no longer wet.
Flip and Fill. Gently loosen the edges of the dosa with a spatula and then flip it over. Continue cooking for half a minute, or until golden-brown on both sides.
Serve and Enjoy! Slide the dosa onto a plate. You can enjoy it on its own or fill it with your favourite savoury fillings like aloo masala (potato curry), lentil sambar, vegetable stir-fry, chutneys, or leftover curries.
Variations, Ideas & Notes
Add some red pepper and cumin for extra flavour.
Substitute the gram flour with quinoa flour, barley flour, or whole wheat flour
(this option would not be gluten-free).
Instead of plain water, use 1 cup of spinach blended in water to mix the batter.
Apart from little variations in the same recipe, you can even try an entirely different idea. One of my favourite substitute recipes is to go for the basmati rice dosas.
Here’s what you need to do—
Soak basmati rice in a bowl of water.
In a separate bowl, soak fenugreek seeds and urid daal.
Let them sit for about 8 hours (or overnight).
Then add all the ingredients to a blender, pour in ¾ cup of the soaking liquid, add salt, and blend.
Again, allow the batter to sit for about 8 hours (or overnight).
Your dosa batter is then ready to be fried!
Pro Tips For This Recipe
Indian dishes are sometimes tricky to get right—so I’ve listed down a few tips to keep in mind when making vegan dosas.
Grind the flour (with some water) for an extra smooth consistency.
Fermenting the batter for a few hours (say, 4 to 6) can enhance the flavour. Plus, it adds to its digestibility. To do this, add a teaspoon of vegan yogurt—or a bit of baking soda—to the batter, cover it, and let it sit in a warm place. The batter will become slightly bubbly; this indicates fermentation.
Use lukewarm water (around 100°F/38°C) when mixing the batter to make it easier to spread.
Use medium heat for cooking the dosas. High heat can burn the outside before the inside cooks through.
Heat a drop of oil on the pan and spread it around with a paper towel to prevent the dosa from sticking to the pan.
When pouring the batter, lift the pan slightly off the heat and swirl the batter to create a thin, even circle for a crispy dosa.
To achieve extra crispy dosas, reduce the heat slightly after flipping and let the dosa cook for a little longer on the second side.
Use a thin, flexible spatula to gently flip the dosa. A metal spatula can tear the delicate vegan dosa.
Leftover plant-based dosa batter can be used to make savoury pancakes or waffles.
Frequently Asked Questions
How to store vegan dosas?
Once the dosas have fully cooled down, transfer them into an airtight container (to prevent them from absorbing any unwanted odours or drying out). Store the container in the fridge. The vegan dosas will stay fresh for up to 2 days.
To reheat refrigerated dosas, place a griddle/pan over medium heat with a light spray of oil. Place the dosa in the pan and cook for a minute or two per side (or until warmed through and slightly crispy).
Freezing dosas is not practical, as they can lose their texture and become soggy when defrosted/reheated.
Do I need a special pan for dosas?
A non-stick or well-seasoned cast-iron pan works best for crispy dosas.
Can I make dosas without fermentation?
Yes, but fermenting enhances the taste and texture. Add baking soda for quick fermentation.
What’s the best filling for vegan dosas?
Aloo masala, lentil sambar, vegetable stir-fry, or even hummus work great!
What to pair vegan dosas with?
Final Words
India’s famous dosas are waiting for you to try them; it’s about time to grab those ingredients and get started. Disclaimer: They’re gonna have you addicted (in a good way for your health!) 😉
More Free Resources
The Ultimate Guide to Plant-Based Meal Prep for Vegan Weight Los
Ready to revolutionise your meals and your health? Look no further than a vegan diet! Discover the ease and benefits of meal planning and preparation with simple strategies and my tasty make...
Top 15 Plant-Based Protein Sources for a Vegan Diet
As a vegan health coach and plant-based nutritionist, I often get asked about plant-based protein sources. After all, protein is an essential nutrient that plays a vital role in the function and structure of our...
How Much Exercise Do You Really Need on a Plant-Based Diet?
Are you wondering how much exercise you need to get in shape and boost your energy on a plant-based diet? Look no further! In this post, we’ll dive into the optimal amount of exercise for optimal…
Unlock Your Transformation Today!
Empower Yourself: Embark on a Delicious Fat Loss Adventure
🍉 Get Ready to Jump Start Your Fitness Goals AND DISCOVER A HEALTHIER YOU!
🍉 Let's Make Your Fat Loss & Optimum Health Journey a Delicious Success Story!
🍉 Get The FREE Sustainable Weight Loss Companion eBook and CHEAT SHEETS!
Let's Be Friends!
