Made with a very thin fermented batter, dosas are served in many Indian dishes. Fill and roll, or roll and dip into warm lentil dishes. Dosas are the quintessential street food, typical in all South Indian cultures.
For longer storage, tightly seal in foil and refrigerate for a day or freeze for a couple of weeks.
1 cup (250 mL) fava bean or chickpea flour
1 cup (250 mL) unbleached all-purpose or gluten-free flour
1 Tbsp (15 mL) niger or mustard seeds
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) sea salt
3 to 4 cups (750 mL to 1 L) room-temperature water
Coconut oil, for greasing pan
In large bowl, combine flours, seeds, baking soda, and salt. Slowly whisk in water, adding just enough to make very thin pancake batter.
Heat 12 in (30 cm) nonstick skillet over medium heat. Lightly brush pan with coconut oil. Add about 1/4 cup (60 mL) batter to hot skillet and swirl batter around to thinly coat the entire base of the skillet. Reduce heat to medium-low and cook gently for 5 minutes or until top of dosa appears dry and underside is a warm golden colour. The dosa should be wafer thin, with lots of tiny bubbles and the edges crispy.
Loosely roll up and serve with a spicy Indian dal, or ladle a filling of curried chickpeas down the centre and roll dosa onto serving plate.
Repeat with remaining dosa batter. Dosas can be made and stacked between sheets of parchment, overwrapped in foil, and kept warm in low oven until ready to serve.