GF Onion Dosa

On a recent expedition to Aryaa, my friend and I gorged ourselves on Indian food. I am pretty sure that my stomach thinks it is, in fact, living there. I love this cuisine because they know how to do vegetarian AND gluten-free!

Look at what I made!

Not quite naan, but it was still yummy!

Not quite naan, but it was still yummy!

The curry is actually a Marks & Spencers Korma in a jar (yes, we love M&S for their responsible and informative food packaging). Traditionally you’re supposed to fill dosas, but I like to make mine a little bit thicker and use it like naan bread to dip in the curry. Who needs rice when you have ricey-bready-goodness?


  • 1/2 cup chickpea flour
  • 1/2 cup rice flour
  • teeny tiny pinch of salt
  • 100ml water
  • oil to fry
  • 2 small onions, finely chopped
  • 1/4 cup parsley and ciltrantro, finely chopped and mixed together


  1. Mix together the flours, salt and water to make a batter. Be sure to remove any clumps before adding the 1/3 of the onion and herbs. In many households this batter is left to ferment overnight but it can be used immediately.
  2. Lightly oil a heavy frying pan and heat well.
  3. Put 1/3 the onion in the hot oil and lightly fry. Then pour in enough batter to cover the surface thinly.
  4. Cook until the pancake is set and golden on the bottom.
  5. Turn the dosa over and cook the other side.
  6. Remove the cooked dosa and repeat the cooking process.

This made two good sized  dosas (1/2 inch thickness)


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