Originating from South India, traditional dosa ferments for hours, but this home version relies on ripe banana to provide natural sweetness and texture without the long wait. It’s a versatile dish that blends plant protein with complex carbs, perfect for energizing mornings or light dinners.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 cup split red lentils
- 1 cup basmati rice
- 1 ripe banana
- 3 cm fresh ginger
- 1 green chili
- 1 tsp cumin seeds
- salt to taste
- sunflower or coconut oil for cooking
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 60 min
Wash the lentils and rice separately and soak them in cold water for exactly 60 minutes to soften them and facilitate grinding.
- Step 2 Cut
Drain both and reserve half a glass of soaking water; peel the banana and finely chop the ginger and green chili to activate their aromas.
- Step 3 Blend
Blend the drained lentils, rice, banana, ginger, chili, and cumin with the reserved water until you get a smooth, homogeneous paste.
- Step 4 Mix 120 min
Stir in the salt, mix with a wooden spoon until smooth, cover the batter with a damp cloth, and let it rest on the counter for 2 hours.
- Step 5 Cook 190 °C
Heat a non-stick pan or cast iron tawa over medium-high heat (approx. 190 °C); brushing it with a silicone brush and oil is essential.
- Step 6 Pan 2 min
Pour a ladle from the center of the pan, rotate the handle in a spiral to spread the batter into a thin circle, and cook for 2 minutes until bubbles appear.
- Step 7 Pan 1 min
Drizzle a thin stream of oil around the edges, wait 30 more seconds until the base is golden and crisp, remove with a spatula, and repeat.