Crispy Shallot & Curry Leaf Dosa Recipe – Authentic Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Crispy Shallot & Curry Leaf Dosa Recipe – Authentic Indian Pancake

Introduction

Oh, dosa! Is there anything more comforting than a perfectly crisp dosa with a flavorful chutney? I remember the first time I tried to make these – it took a few attempts to get the hang of that lacy texture, but trust me, it’s so worth it. This isn’t your everyday dosa, though. We’re taking things up a notch with fragrant shallots, fresh curry leaves, and a hint of that magical spice, asafoetida. It’s a little bit different, a whole lot delicious, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This dosa recipe is special. It’s all about layering flavors – the subtle sweetness of shallots, the aromatic curry leaves, and the earthy cumin. Plus, the combination of whole wheat and rice flour gives it a lovely texture that’s both crispy and slightly chewy. It’s a fantastic way to enjoy a classic Indian pancake with a unique twist.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup whole wheat flour (approx. 120g)
• ¼ cup rice flour (approx. 30g)
• 2 ½ cups water (approx. 600ml)
• 1 teaspoon chopped curry leaves (approx. 5g)
• 4-5 shallots
• ½ teaspoon finely chopped ginger (approx. 2.5g)
• ½ teaspoon cumin seeds (approx. 2.5g)
• 1 pinch asafoetida (hing)
• 1 teaspoon lemon juice (approx. 5ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A blend of whole wheat and rice flour is key here. The whole wheat adds a lovely nutty flavor and a bit of substance, while the rice flour gives it that signature crispiness.

Traditionally, dosa batter varies so much from region to region in South India. Some families use urad dal (black lentils) for fermentation, but this recipe skips that for a quicker, simpler version.

Fresh curry leaves are a must! They really make the flavor pop. If you can’t find fresh, dried will do in a pinch, but the aroma won’t be quite the same.

And finally, asafoetida (hing). It has a really unique, pungent aroma that adds a savory depth. Don’t be scared off by the smell – it mellows out when cooked and adds an incredible umami flavor. If you absolutely can’t find it, you can leave it out, but it really does elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, rice flour, chopped curry leaves, finely chopped ginger, cumin seeds, and a pinch of asafoetida.
2. Gradually add the water and lemon juice, mixing well until you have a thin, flowing batter. It should be similar to pancake batter.
3. Give the batter a good rest for about 30 minutes. This allows the flours to hydrate and helps create a crispier dosa.
4. Heat a well-seasoned skillet or non-stick pan over medium-low heat. This is important – you want a gentle heat to ensure the dosa cooks through without burning.
5. Lightly grease the pan with oil. I like to use a cloth dipped in oil or even the cut side of an onion!
6. Pour a ladleful of batter onto the hot pan, starting from the center and swirling outwards in a circular motion. This creates that beautiful lacy edge.
7. Fill in any gaps with a little extra batter.
8. Drizzle a teaspoon of oil around the edges and over the dosa.
9. Cook for 2-3 minutes, or until the edges turn golden brown and crispy.
10. Carefully flip the dosa and cook for another minute or two, until the other side is also golden and crisp.
11. Serve immediately!

Expert Tips

• Seasoning is key: A well-seasoned skillet is your best friend when making dosas. It prevents sticking and helps create that perfect crisp.
• Batter consistency: If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Heat control: Medium-low heat is crucial. If the pan is too hot, the dosa will burn before it cooks through.
• Don’t overcrowd the pan: Cook one dosa at a time for best results.

Variations

• Gluten-Free Adaptation: Simply use only rice flour! You might need to adjust the water slightly to get the right consistency.
• Vegan: This recipe is naturally vegan – yay!
• Spice Level: If you like a little more heat, add a pinch of red chili powder to the batter. My friend, Priya, loves adding a finely chopped green chili too!
• Festival Adaptations: This dosa is perfect as part of a South Indian breakfast spread for festivals like Pongal or Onam. Serve alongside sambar, chutney, and idli.

Serving Suggestions

These dosas are best served hot and fresh! They pair perfectly with:

• Coconut chutney (a classic!)
• Sambar (a lentil-based vegetable stew)
• Tomato chutney
• Mint-coriander chutney

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You may need to add a little water to thin it out before using. Cooked dosas are best enjoyed immediately, as they tend to lose their crispness when stored.

FAQs

1. What is the best type of skillet to use for making dosa? A well-seasoned cast iron skillet or a good quality non-stick pan works best.
2. Can I make the dosa batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 2 days.
3. What is asafoetida (hing) and can I substitute it? Asafoetida is a pungent spice that adds a savory depth to the dosa. If you can’t find it, you can leave it out, but it really does enhance the flavor.
4. My dosa is sticking to the pan – what am I doing wrong? Make sure your pan is well-seasoned and hot enough. Also, ensure you’re using enough oil.
5. What is the difference between this dosa and a regular dosa? This recipe uses a blend of whole wheat and rice flour and includes shallots and curry leaves for a unique flavor profile. Traditional dosas often use fermented batter made with urad dal.
6. Can I use a blender to make the dosa batter? Yes, you can! Just blend the ingredients until smooth. However, some people prefer a slightly coarser texture, so you can also mix it by hand.