Teff and besan dosa

Name: Teff and besan dosa
Cuisine: Indian, Asian
Ingredients: 150g teff flour (I used ivory); 50g chickpea flour; 50g fava bean flour; 50g rice flour; 65g starter (teff starter); 300g water; 0.5 tsp turmeric; 1/2tsp chilli powder; 1 onion, finely chopped; 1tbsp minced ginger; 8 g salt; 2 small plum tomatoes from tin

8 steps

A simple recipe, came out from inspiration from injera and keralan chilla dosa proposed by Dasana Amir from vegrecipesofindia.com. Delicious and very simple

Updated at: Wed, 16 Aug 2023 20:33:39 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories455.8 kcal (23%)

Total Fat4.1 g (6%)

Carbs84.8 g (33%)

Sugars2.8 g (3%)

Protein17.6 g (35%)

Sodium1058.2 mg (53%)

Fiber14.7 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

150gteff flour

I used ivory

50gchickpea flour

50gfava bean flour

50grice flour

65gstarter

teff starter

300gwater

½ tspturmeric

½ tspchilli powder

1 Tbspginger

Instructions

Step 1

Sift the flour and salt into large bowl

Step 2

Gradually add water, mixing with spatula to create rough dough

Step 3

Mix in starter

Step 4

Mix rather thick but smooth, spoonable batter

Step 5

Leave to ferment for about 6 hour at room temperature. Watch your batter: when it plumped up and show bubbles on the side, it’s ready.

Step 6

Chop plum tomatoes and mix it to the batter together with onions, ginger and spices. Add a squeeze of lime juice. Add water as required, to create smooth thick spoonable batter. Thank

Step 7

Fry on both sides on medium-hot (cast iron pans are the best) and enjoy!

Step 8

Serve with peanut sauce, coconut chutney, curry of your choice or chutney.