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Light & Crispy South Indian Dosas

I had a craving and have been perfecting a recipe for light and crispy South Indian style dosas at home. I think I've got it! I've been using The Spice Trading Company Gourmet Dip and Seasoning Mixes. I dipped my crispy dosas in the Magical Mint and Coriander blend made into a dip. I blended 1/2 packet with 125gms natural plain yoghurt for a perfect accompaniment! Crispy, lacy dosas for people who love Indian food but find it hard to get the right ingredients. These dosas are gluten free. Perfect for snacks, dipping into chutneys and as an accompaniment for curries.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins


  • 1/2 cup buckwheat flour
  • 1/2 cup rice flour
  • 1/4 cup plain yoghurt
  • 1 tbsp coconut oil
  • 1 cup carbonated water
  • 1 tsp flaky sea salt
  • 1 green jalapeno chilli, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 spring onion, finely chopped
  • 1/2 tsp cumin seeds
  • 1 tbsp chia seeds


  • Add the buckwheat flour, rice flour, yoghurt, coconut oil and water to a blender. Mix well and check the consistency of the batter. It should be like double cream. Add more water, 1 tablespoon at a time if needed.
  • Add the salt, chopped chilli, coriander, onion, cumin & chia seeds. Stir to combine and let this mixture rest for about 15 minutes. Check again the consistency and add a little water if thickened too much.
  • Heat a large griddle or frying pan until smoking hot. Pour a ladle of batter in a circular motion and turn the pan to allow it to spread out as much as possible yet still stay together.
  • Cook for 3-5 minutes on this side, then flip for another minute on the other side. Set aside on a plate while you cook the other dosas.


If you don't have buckwheat flour, you can easily grind whole buckwheat kernels in a food processor. If you can't find buckwheat, then you could use oats (and grind them down as well). The end result will not be as crispy though.
These dosas can be made in advance then heated up in a skillet right before serving.
By Becky Gillespie