Dosa Pancake

Dosa batter, when traditionally made, is set aside at room temperature to ferment overnight between six to eight hours that produces natural probiotics and digestive enzymes to facilitate digestion. Urad dal is one of the most alkaline of all beans, according to Ayurvedic nutrition studies.

When urad dal blended with rice, the mixture is a balanced protein for the body. Taken with fresh coconut milk for breakfast is a pleasant treat for the whole body. Light, delicious, nutritious, and keeps you going the whole day. 

Dosa pancakes are savory, crispy pancakes that are popular in South India. Dosas are also quite popular in the rest of the country,  practically every suburb serve them along with other South Indian dishes.

When mixed with water in a food processor, the result is a thin batter fermented until tasty. Dosas have a moderately sour flavor from the fermentation, akin to sourdough. The batter is spread out on a heated skillet and baked till crisp and tasty, similar to crepes.

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