We all love pancakes. Here’s a staple in almost all South Indian’s diets. Dosas are very similar to pancakes, except that they are savory and more crispy. These are really easy and can be served with many different things, most commonly sambar (vegetable stew) or spiced potatoes. Try them out this week!


1 cup gram (chickpea) flour

1 cup flour

1/2 teaspoon bicarbonate of soda

2 1/2 teaspoons mustard seeds

Olive oil


For the dosa batter, add the flours to a bowl with the bicarb, mustard seeds and a good pinch of salt. Gradually whisk in enough water, about 400ml, to make a loose batter. Add a splash of oil to a pan over a medium-high heat and carefully wipe it around with kitchen paper. Add a spoonful of batter to the pan and immediately twist so the batter coats the base and slips up the edges. As soon as the moisture on the top starts to cook up, check the bottom of the dosa, to check if it is brown and crispy.

Take out and serve!

Stay tuned for the next posting of the Grand Masala, when we teach you how to make the potatoes that you can eat with this!

This recipe was taken from jamieoliver.com

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