This is one of our favorite weekend morning breakfasts or quick lunches. Desi loves it because a dosa is comfort food for any south Indian. Jay loves it because it’s a crispy crepe encasing a delicious potato and peas stuffing. And I love it because it’s all of the above, and one of the easiest and quickest meals in my repertoire. Do I even need to say it’s super healthy? I already have a quick masala dosa recipe on the blog as well as a traditional dosa recipe made with a fermented batter that is gluten-free. But I wanted to create a dosa that was both instant and gluten-free, and that’s what I am sharing here. This gluten-free instant dosa recipe itself couldn’t be simpler. All you need are three ingredients: chickpea flour or besan, rice flour (brown rice flour is great), and baking soda. And salt and water. You can go from scratch to dosas in less than 10 minutes. Check to get new recipe updates by email.
The stuffing of potatoes and peas is a basic Indian curry recipe (like a potato masala) that can go into anything from a samosa to a potato vada, and the reason it’s used so often is because it’s mindblowingly tasty. It’s also really easy to make. I boil the potatoes in the microwave which takes around 10 minutes, and after that it takes no more than five minutes to actually cook this curry using some simple spices. Serve this instant gluten-free dosa with a coconut chutney or a south Indian sambar for a delicious meal.
More dosa recipes:
Banana Dosa Watermelon Rind Dosa Brown Rice Dosa
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