Fermented Buckwheat + Yellow Split Pea (Matar Dal) Dosa Recipe (Gluten-Free, Vegan)
Serves 8
190 mins prep
15 mins cook
480 mins Fermentation Time
685 mins total
A super easy, nutritious and flavorful dosa recipe made with yellow split peas and buckwheat flour for a fun twist! These Indian dosas are fermented for added flavor and gut healing powers. Gluten-free & vegan.
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Place yellow split peas in a large bowl. Cover with water. Soak for (at least) 3 hours.
Drain soaked split peas. Place into a blender with 3/4 cup water. Blend until smooth.
Place the blended split peas in a bowl, jar or container that is not metal, but plastic or glass (metal interferes with fermentation). Cover and put in a warm, dark place to ferment overnight or at least 8 hours (the batter should nearly double in size overnight).
Place the fermented split peas into a large bowl. Stir in flour, spices and 7 cups of water. Mix until smooth. The batter should be rather thin.
Heat a cast iron or non-stick skillet over medium heat. Grease lightly with oil.
Using a ladle (about 1/2 cup), scoop batter, pour into center of heated skillet and moving quickly using the handle of the skillet, tilt and swirl the batter until you have a thin crepe-like circle of batter in the pan.
Cook for 5 minutes or until the edges are golden brown and the top is firm and cooked throughout. Fold over and remove from skillet. Repeat with remaining batter.
Enjoy!
