Gluten-free Dosa Flat-breads
Pane-Bistecca
It’s always a bit difficult to cook for people with food allergies. But I’m slowly getting the hang of it. That’s why I also mix different cuisines together, like these gluten-free Dosa flatbreads, which I like to serve with all kinds of things.
They are very easy and quick to cook, but they need a little more oil for frying as they tend to stick to the pan.
Dosa is a popular South Indian dish, similar to a crepe, made from a fermented batter of rice and chickpeas. It’s typically served with chutney or sambar.
They are very easy and quick to cook, but they need a little more oil for frying as they tend to stick to the pan.
Dosa is a popular South Indian dish, similar to a crepe, made from a fermented batter of rice and chickpeas. It’s typically served with chutney or sambar.
Ingredients
50 g Chickpea Flour
30 g Rice Flour
1 ½ tbsp Yogurt
¼ tsp Salt
½ tsp Cumin Powder
1 cm Ginger, grated
¼ small Onion chopped finely
1 tbsp Coriander Powder
Oil for frying
Instructions
1
Step 1
Mix all the ingredients together until a thin batter forms.
2
Step 2
Oil a shallow pan very well and heat up! Now pour a little of the batter onto the pan and spread it out like a crêpe using a flat wooden scraper. Fry briefly, then turn carefully and fry the second side.
3
Step 3
Repeat until the batter is used up. Serve warm with meat or vegetables.
Notes
Quick and easy!
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