Dosai (dosa, thosai), a traditional South Indian crepe fermented rice and lentil batter. It is a staple breakfast item in many South Indian households. It is typically made from the same batter that is used to make idlis; instead of being steamed, it is spread thin on hot griddle for crispy crepe. It is important to note that in many small kitchens, this griddle is also used to cook wheat containing roti.

Coconut and red chutneys are flavorful condiment served alongside dosa. Made from freshly grated coconut, green chilies, ginger, and other spices blended together to create a creamy texture, they often appear on the side of the plate.

Sambar is a tangy and spicy lentil-based vegetable stew that pairs perfectly with dosa and coconut chutney. It's made from pigeon peas (toor dal), vegetables like tomatoes, carrots, and potatoes, and a blend of spices including tamarind, coriander, and cumin.

Typical Idli Ingredients

Dosai Batter

• Urad dal (black or white lentils)

• Chana dal

• Basmati rice

• Poha (flattened rice)

• Fenugreek (Methi) Seeds

Coconut Chutney

• Grated coconut

• Fresh coriander

• Gram (chickpea/garbanzo bean)

• Ginger

• Green chili

• Tamarind

• Cumin

• Mustard seeds

• Curry leaves

• Hing (compounded Asafoetida)

Basic Sambar

• Dal (lentils)

• Chili

• Coriander seeds

• Fenugreek (Methi) Seeds

• Cumin

• Onion

• Drumsticks (other name?)

• Bhindi (okra)

• Carrot

• Tomato

• Brinjal (eggplant)

• Hing (compounded Asafoetida)

Potential Allergens

• Gluten: Dosai ingredients are generally a gluten-free, but are often cooked on the same surface as gluten containing roti. In some kitchens, a small amount of flour may be mixed in with the original batter to adjust the texture. It is important to ask about potential wheat flour in the batter or on the cooking surface.

  

  🚨🚨 Nima test for a sample of dosai; gluten found (likely due to cross contamination on cooking surface)

• Chutneys and Sambar served on the side may contain gluten if compounded Asafoetida/Hing is an ingredient. Hing is usually made with wheat flour. When inquiring about gluten-free preparation, hing is a commonly forgotten ingredient. See our post on asafoetida/hing for important information.

🚨🚨 Nima test for a sample of coconut chutney; gluten found

• Dairy: Traditional dosai recipes use ghee both on the cooking surface and on the finished dosai.

• Soy: Traditional dosai recipes do not contain any soy ingredients.

• Egg: Traditional dosai recipes do not contain any egg ingredients.

• Nuts: Traditional dosai recipes do not contain any peanuts, tree nuts, or sesame.

• Vegetarian & Vegan: dosai, chutneys and sambar are vegetarian. Note: the cooking surface for dosais may be greased with butter or ghee. Sambar can be vegan if vegetable oil is used instead of ghee.

Substitutions & Adaptions

Dosai, chutneys, and sambar can be made at home if you have the proper equipment and experience.

Pre-made idli batter can be purchased in Indian grocery stores; be sure to check the ingredients for potential allergens.

Recipe Links

Dosai Recipe by Dassana's Veg Recipes

Coconut Chutney Recipes by Dassana's Veg Recipes

Traditional Sambar Recipe by Dassana's Veg Recipes

Gluten-Free Resources

Singapore Travel Guide

Planning a trip to Singapore? Ensure a stress-free journey with The Gluten-Free Traveler's Guide to Navigating Singapore. This essential guide is packed with vital information you'll need before you arrive. Get your copy now and discover where gluten hides, empowering you to enjoy your travels to the fullest.

Disclaimer

Please note that the information provided in this blog post is intended to be helpful and informative based on our understanding and experience as gluten-free educators living in Singapore.

However, ingredients and preparation methods may vary among different restaurants and regions. It is essential to exercise caution and conduct due diligence when ordering food, especially if you or your loved ones have specific dietary requirements such as celiac disease or gluten intolerance.

Always communicate your dietary needs clearly to restaurant staff and inquire about ingredients and potential cross-contamination risks.

While we strive to provide accurate information, we cannot guarantee the absolute safety of any dish, and individual experiences may vary. We encourage you to make informed decisions and prioritize your health and well-being when enjoying Singaporean cuisine.