'Another incredible Vegan Dosa Recipe! Vegan Dosas are perfect for lunch or dinner. They are one of the most incredibly tasty Indian street food recipes and you will absolutely love them. I love Indian food, and I can\'t wait for you to try these Dosa\'s! You can fill them with so many different things! New Merch: https://teespring.com/stores/irene-coco-queen Website: https://www.irenecocoqueen.com Instagram: https://www.instagram.com/irenecocoqueen/ Facebook: https://www.facebook.com/irenecocoqueen/ Subscribe: https://www.youtube.com/irenecocoqueen Greg\'s photography: https://www.instagram.com/thegregmak/ #vegan #dosa #indianfood #indianrecipe Crispy dosa Ingredients: 3 cups white round grain glazed rice 1/2 cup split channa dal ( split chick peas) 3/4 cup split mung dal ( split mung beans) 4 tsp methi seeds ( fenugreek seeds) 1 tsp olive oil per dosa 3-6 tbsp of water (for after fermentation process) salt (for after fermentation process) Place the rice, chick peas, mung beans, and fenugreek seeds in a bowl and wash well - about 5 times to get rid of the cloudiness in the water. Once washed well, add filtered water to the bowl about an inch above the level of rice and pulses in the bowl. Cover with a tea towel and let sit on your counter top to soak for 5 hours. After 5 hours, separate and reserve the soaking water from the rice and pulses. To a blender add in the rice, pulses, and soaking water. The amount of water added to the blender is about an inch below the level of rice and pulses in the blender. Blend until you get a smooth consistency but slightly grainy. The batter shouldn’t be completely smooth and silky. Place contents into a clean bowl and cover with some plastic wrap. Let your batter sit in a warm place for 8-12 hours for the fermentation process. If your kitchen is very cold you can make a warm bath for your bowl. Simply place your bowl in a large pan of warm water. After 8- 12 hours your batter is fermented! Simply add in about 3-6 tbsp of water and some salt. Add water slowly so as not to add too much water. You don\'t want the batter too thin. Mix gently with a spoon. You’ll notice that the batters consistency will change and be thick but at a pourable consistency. Not too thick and not too thin. To a hot pan sprinkle on some water and clean off with a tea towel. This ensures the pan isn’t too hot for the dosa. With a ladle pour the batter into the centre of the pan and gently starting from the centre of the batter creating a circular motion all the way to the edge of the pan. Once you notice the dosa is drying out add some olive oil or butter of your choice. Loosen the sides of the dosa and underneath. Fold one side over to the other like closing a book. *serve with chutney or fill your dosa with ingredients of your choice and roll like you would a wrap!'
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