Ayurvedic Dosa Recipe

ayurvedic crepe

Ayurvedic Crepe Recipe (Ayurvedic Dosa)

I am big fan of everything I can wrap! The Turkish version is “gözleme”, Mexicans have tortillas, French has crepes and Indians have dosas, rotis, parathas.. This Ayurvedic Crepe (Dosa) recipe is made with mung beans and rice and takes some time as you need to soak twice but it is totally worth it. It feels like an omelet and you will be surprised by the texture without any eggs!
Prep Time 25 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Ayurveda
Servings 4 people
Calories 95 kcal


  • 1 pot
  • 1 pan


  • 1 cup White basmati rice
  • 1 cup Yellow split mung beans
  • 1 cup Plus 2 tablespoon of water
  • ½ tsp Salt
  • ½ tsp Ground coriander (optional)
  • Ghee or coconut oil for pan frying
  • 1 tsp Turmeric


  • Sesame or nigella seeds and/or podi mix or zahter; chopped fresh herbs, fresh cheese crumbles, steamed or grilled vegetables, chutney/pestos


  • Take 2 separate bowls for soaking. Wash and strain the rice and mung beans separately, very well until the water runs clear. Transfer them into these separate bowls and  cover them with fresh water and soak for at least 6 hours or overnight.  After soaking, strain and rinse the rice and mung beans.
  • Grind the rice in a blender or food processor with ½ cup plus 1 tablespoon of water, on high speed until you reach a soft batter. Add more water if it is too thick. It should be like a pancake batter. Put it back in the bowl. 
  • Then grind the mung beans, again in a blender or food processor with ½ cup plus 1 tablespoon of water. Grind until the mixture becomes like pancake batter, blending on high for at least 3 minutes. If your blender gets hot, stop.
  • Add the blended rice on top of mung beans and shortly mix them altogether, until the batter gets soft and fluffy.
  • Pour the batter to a bowl, cover with a towel, and leave it somewhere warm to ferment for 8-12 hours or overnight.
  • Fermentation will make the batter rise in the bowl.  The more the dough ferments, the lighter and fluffier the dosa.
  • At the end of the fermentation period, add salt, turmeric and coriander. If the consistency is too dense add some warm water and mix well.
  • Warm a cast iron or ceramic nonstick frying pan over medium heat and use ½ teaspoon  ghee per dosa in the pan.  Cook the dosa as you would a pancake.  Pour 1/3 cup of the dosa batter into the pan. Tilt and rotate the pan to spread the batter evenly.  If the batter is very thick, use the back of a large spoon to spread it in circles until the dosa is thin. You can also add a little warm water to the batter if it gets too thick.
  • When the dosa bubbles and the edges start to come away from the pan, check to see that the bottom is nice and brown. It’s done. If you like your dosa crispy, flip it and cook for a few more minutes.  Each dosa takes about 5 minutes.
  • Variation: you can sprinkle seeds, nuts, cheese, herbs on top of your batter during cooking, when you pour the batter into the pan and finish shaping it.
  • Serve with chutneys, cooked vegetables and herbs. You can make sweet versions by topping with honey or marmalade.

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