Autumn Dosa

recette de dosa avec légumes d'automne

Here is a recipe for dosa, a thin, crispy Indian crepe made from fermented rice and lentils, naturally gluten-free. Traditionally, dosa is served plain with chutneys or filled with a mixture of onions, potatoes, and spices, sometimes with cheese and ghee.

In this autumn-inspired version, based on a recipe by Angèle Ferreux Maeght, it is served with an original plant-based filling: roasted spiced butternut squash, arugula, red onions, feta cheese, olive oil, and cashew nuts. This dosa recipe is a joyful blend of freshness, colors, and warm, spicy flavors!

What’s great about dosa is that it can be both simple and creative. You can have fun with the choice of vegetables depending on the season — for example, a broad bean and pea filling in spring, or tomatoes and zucchini in summer — and use different kinds of nuts or dried fruits...


Ingredients for about 4 crepes:

For the dosa batter:

  • 150 g basmati rice

  • 105 g coral lentils (red lentils) or urad dal (split and flattened white Indian lentils)

  • A pinch of fenugreek (optional): helps fermentation and adds a slightly sweet flavor

  • Salt

  • Oil

Filling:

  • Roasted butternut squash: Cut the squash into pieces with the skin on, toss with a drizzle of olive oil, salt, and 1 teaspoon of spices (garam masala, quatre-épices, etc.), then roast at 180°C (350°F) for 30 minutes.

  • Olive oil

  • Feta cheese

  • Arugula (rocket)

  • Red onion

  • Salt and pepper

  • Cashew nuts

Préparation :

Rinse the rice and lentils, then soak them in water using three times their volume for at least 4 to 6 hours.

Next, blend the rice and lentils until you get a smooth but slightly grainy batter. The batter should neither be too thin nor too thick—it should have a consistency similar to a fluid crepe batter. If it’s too thick, the dosas will be heavy and won’t cook evenly. If it’s too thin, it won’t spread properly.

Let the batter ferment for about 8 to 12 hours, until it becomes airy and bubbles appear on the surface.

Just before making the dosas, add water if needed to adjust the consistency. The batter should spread easily on a pan with the back of a ladle.

Heat a pan and add a small drizzle of oil (no need for much). Pour a ladle of dosa batter, then spread it with the back of the ladle to form a thin crepe. Cook the dosa until golden and crispy.

Add the filling of your choice in the center of the dosa, fold it, and enjoy.

Dosas can be served with a lightly tangy dressing made from orange juice, honey, olive oil, and apple cider vinegar.

 

Croustillant et Délicieux !