Besan Dosa Recipe – Authentic Indian Crepe with Onion & Spices

Last Updated on 2 months by Neha Deshmukh

Besan Dosa Recipe – Authentic Indian Crepe with Onion & Spices

Introduction

Oh, the humble dosa! It’s a staple in so many Indian homes, and honestly, one of my absolute favorites. But sometimes, you want a little change from the usual rice and lentil batter, right? That’s where this Besan Dosa comes in. It’s a quick, easy, and incredibly flavorful twist on the classic, made with gram flour (besan). I first made this when I was craving something savory and didn’t have time to soak lentils – it was a lifesaver! You’ll love how wonderfully crispy these turn out, and the subtle spice blend is just chef’s kiss.

Why You’ll Love This Recipe

This Besan Dosa recipe is a winner for so many reasons! It’s ready in under 15 minutes, making it perfect for a quick breakfast, lunch, or even a light dinner. It’s also wonderfully versatile – you can adjust the spice levels to your liking and add your favorite veggies. Plus, it’s naturally gluten-free! Honestly, once you try this, you might just find yourself making it more often than the traditional dosa.

Ingredients

Here’s what you’ll need to whip up these delicious Besan Dosas:

• 1 cup besan flour (kadalai maavu) – about 180g
• 1 big onion (finely chopped)
• 1 ripe tomato (finely chopped)
• 1 green chilli (finely chopped)
• 0.5 tsp cumin seeds or ajwain (carom seeds)
• Few curry leaves (about 10-12)
• 0.5 tsp ginger (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 1 pinch asafetida (hing)
• 1 tsp pepper powder
• 0.25 tsp red chilli powder
• 0.125 tsp turmeric powder
• 0.5 tsp sugar
• 1 tbsp curd (plain yogurt)
• Salt & water as needed
• Cooking oil/ghee as needed

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Besan Dosa turns out perfect:

• Besan Flour (Kadalai Maavu): This is the star of the show! Make sure you’re using a good quality, fresh besan flour. It should smell fragrant and not musty.
• Hing (Asafetida): Don’t skip this! It adds a lovely savory depth to the dosa. A little goes a long way, so just a pinch is perfect. If you’re not familiar with it, it’s a resin with a pungent smell that mellows out when cooked.
• Regional Variations in Spice Levels: Spice levels are very personal. My family likes a little kick, so I use 0.25 tsp of red chilli powder. Feel free to adjust this to your preference – start with less and add more if you like it hot! Some people also add a pinch of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the besan flour, chopped onion, tomato, green chilli, curry leaves, ginger, and coriander leaves.
2. Add all the spices – turmeric, red chilli powder, pepper, and hing – along with the sugar and salt.
3. Now, add the curd and water. Start with about ½ cup of water and mix everything together. You want a smooth, lump-free batter, similar to a crepe batter. Add more water, a tablespoon at a time, if needed.
4. Heat a dosa pan (or a non-stick skillet) over medium heat. Drizzle a little oil or ghee around the pan.
5. Pour a ladleful of batter onto the hot pan. Quickly spread it in a circular motion to form a thin crepe.
6. Drizzle a little more oil or ghee around the edges. Cook for about 2-3 minutes, or until the bottom is golden brown and crispy.
7. Flip the dosa carefully and cook for another 1-2 minutes, until the other side is also golden brown.
8. Remove from the pan and serve hot!

Expert Tips

• Batter Consistency is Key: The batter shouldn’t be too thick or too thin. It should flow easily but not be watery.
• Hot Pan is Essential: A hot pan is crucial for getting that crispy texture.
• Don’t Overcrowd the Pan: Cook one dosa at a time for best results.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your besan flour is certified gluten-free.
• Spice Level Adjustments: As I mentioned before, feel free to adjust the red chilli powder to your liking.
• South Indian Breakfast/Dinner Adaptations: My friend, Priya, loves to serve these with sambar and chutney for a complete South Indian meal. They’re also great with a side of potato masala!

Serving Suggestions

Besan Dosas are incredibly versatile! Here are a few of my favorite ways to serve them:

• With tomato thokku (a spicy tomato chutney)
• With coconut chutney
• With sambar
• With a dollop of yogurt

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

• What is Besan flour and where can I find it? Besan flour, also known as gram flour or chickpea flour, is made from ground chickpeas. You can find it in most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.
• Can I make the batter ahead of time? Yes, you can! Just make sure to store it properly in the refrigerator.
• What is the best oil to use for making Besan Dosa? You can use any cooking oil with a high smoke point, like sunflower oil, vegetable oil, or groundnut oil. Ghee (clarified butter) adds a lovely flavor, but it burns more easily.
• How do I get the dosa crispy? A hot pan, a thin batter, and enough oil are the keys to a crispy dosa!
• Can I add other vegetables to the batter? Absolutely! Grated carrots, finely chopped capsicum (bell peppers), or spinach would all be delicious additions.