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5 from 2 votes

Lentil Crepes (Dosa) with Cauliflower Curry

Have you ever tried dosas? Made with lentil flour, these Indian lentil crepes are the perfect vessel for a scrumptious, vegetarian cauliflower curry.
Prep Time20 mins
Cook Time45 mins
Resting Time8 hrs
Total Time9 hrs 5 mins
Course: Entrees
Cuisine: Indian
Keyword: Gluten Free, Vegan, Vegetarian
Servings: 8 Servings
Calories: 209.8kcal


The Crepes:

  • 1 1/4 cups rice flour
  • 3/4 cup urad flour lentil flour
  • 2 1/2 - 3 cups water
  • 1/4 teaspoon salt

The Curry:


The Crepes:

  • In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.
  • Cover and let rest for at least 8 hours.
  • Before using, stir in the salt.
  • Heat a nonstick crepe pan over medium to medium-high heat.
  • In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).
  • Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.
  • Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.
  • Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.

The Curry:

  • Heat the oil in a large saucepan set over medium-high heat.
  • Add the onions and ginger, and cook until the onion is tender, about 4 minutes.
  • Add the garlic and curry paste. Cook, stirring, for 30 seconds.
  • Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.
  • Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.
  • Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.


Serving: 1filled dosa | Calories: 209.8kcal | Carbohydrates: 33g | Protein: 5.8g | Fat: 5.9g | Saturated Fat: 1.2g | Sodium: 295.4mg | Potassium: 245.8mg | Fiber: 3.7g | Sugar: 2.7g