Fermented Buckwheat + Yellow Split Pea (Matar Dal) Dosa Recipe (Gluten-Free, Vegan)
A super easy, nutritious and flavorful dosa recipe made with yellow split peas and buckwheat flour for a fun twist! These Indian dosas are fermented for added flavor and gut healing powers. Gluten-free & vegan.
Yellow Split Peas
- 3 cups yellow split peas
- 3/4 cup water
- 1 cup buckwheat flour
- 1 tablespoon cumin seeds
- 2 teaspoons sea salt or pink salt
- 1/2 teaspoon red chili flakes
- 7 cups water
Place yellow split peas in a large bowl. Cover with water. Soak for (at least) 3 hours.
Drain soaked split peas. Place into a blender with 3/4 cup water. Blend until smooth.
Place the blended split peas in a bowl, jar or container that is not metal, but plastic or glass (metal interferes with fermentation). Cover and put in a warm, dark place to ferment overnight or at least 8 hours (the batter should nearly double in size overnight).
Place the fermented split peas into a large bowl. Stir in flour, spices and 7 cups of water. Mix until smooth. The batter should be rather thin.
Heat a cast iron or non-stick skillet over medium heat. Grease lightly with oil.
Using a ladle (about 1/2 cup), scoop batter, pour into center of heated skillet and moving quickly using the handle of the skillet, tilt and swirl the batter until you have a thin crepe-like circle of batter in the pan.
Cook for 5 minutes or until the edges are golden brown and the top is firm and cooked throughout. Fold over and remove from skillet. Repeat with remaining batter.
Serving: 5dosas | Calories: 305kcal | Carbohydrates: 56g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 609mg | Potassium: 827mg | Fiber: 20g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg