Black Lentil Crêpes/ Dosa (Vegan & Gluten Free)

These “crêpes” or, savoury pancakes or “Dosa“, as they are popularly known are a traditional breakfast dish across all of Southern India. Made by fermenting a rice and lentil batter and, cooked on a flat crepe pan. These delicate crepes are stuffed with all kinds of fillings, I used a spicy potato stir fry filling. Other fillings are stir fried cabbage, onions or even plain, with chutney!

We need,

  • Rice – 2 cups
  • Black Split Lentils (Urad Dal) – 1 cup
  • Fenugreek Seeds – 1/2 teaspoon
  • Salt – 1/2 teaspoon

Vegetable Oil – Few spoons to grease the crepe pan.


  1. Wash and soak the rice, lentils and fenugreek seeds in water for 6 hours.
  2. Rinse and drain completely.
  3. Grind the soaked grains with salt to a thick batter by adding minimal spoonfuls of water.
  4. Store in a large bowl and allow the batter to ferment in a warm place for 8 – 12 hours. Mine was in the oven, overnight with the light on.
  5. After atleast 8 hours the batter will have risen, look frothy and bubbly and, smell yeasty.
  6. Heat a flat round pan on a slow flame and brush with some oil.
  7. Pour approximately 1/2 cup of batter and spread with a ladle to make a thin, flat pan cake like crepe.
  8. Cook until golden brown on a medium flame and the edges look crisp.

Enjoy warm with your choice of filling or, dipped into your favourite chutney or, even with tomato ketchup!


I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️