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!