Fermented Rice Dosa

Fermented Rice and Lentil Dosas are a delicious, sourdough flatbread

Dosas are a traditional Indian sourdough crepe that is naturally gluten free. The batter ferments really quickly, and it only takes about 24 hours for a nice foamy batter. Dosas have an amazing flavour and are absolutely delicious hot and crisp from the frying pan.




  1. Cover the rice with a few inches of water, and soak for 3-6 hours. In a separate container, also soak the dal for 3-6 hours.
  2. After soaking, drain the dal and scrape it into a blender. Grind until smooth and frothy. You will need to add a few tablespoons of water to assist with the blending.
  3. When the lentils are smooth, drain the rice and add it to the blender as well. Grind again, adding water as necessary. You want it to be fairly smooth, though the rice will make the mixture a bit grittier, which will add to the texture of the dosa.
  4. Scrape the ground lentils and rice from the blender and into a glass container for fermenting. You can use a bit more filtered water to help get any remaining ground rice and lentils from the bottom of the blender. The batter should be about 3 cups (rice, lentils and water.)
  5. Mix in the fenugreek.
  6. Cover the container with a tea towel and leave it somewhere warm to ferment for at least 12 hours or up to 48 hours. The dosa batter is officially ready when it has doubled in size, but you can be flexible on this to fit your schedule. The longer it goes the more sour it will be.
  7. Heat a frying pan on medium heat. I use a cast iron pan, but non-stick pan would work as well.
  8. Add salt to the dosa batter, stirring gently to keep the bubbles. May need to add a bit more water. It should have a thick pouring consistency.
  9. Brush on a thin layer of oil in your pan. Then ladle 1/4 cup of batter into the pan and spread it around with a spoon to make a thin layer.
  10. The dosa is cooked when the bottom side has started to brown and the top side is dry. You can either serve it like this or flip the dosa over to lightly toast the other side. You want the dosa to be fully cooked, but still soft enough to fold and roll.
  11. Serve fresh and hot with your choice of fillings.


Keywords: gluten free, vegan, pancake, filled, South Asian, breakfast, snack, sourdough, egg free, dairy free, oil free, nut free