The crisp South Indian crepe made from fermented rice and urad lentils. This mix skips the overnight soaking and fermenting — the batter is ready in minutes.
How to make it. Whisk with water into a pourable batter, let it rest, then spread it thin on a hot oiled pan until the edges turn golden.
Best for. Serve with sambar and coconut chutney, or fill with spiced potato for a masala dosa.
200 g pack from Gits, the benchmark in Indian instant mixes since 1963. Shipping across Spain and Portugal from our warehouse in Barcelona.
Ingredients
Rice flour, lentil flour, salt, raising agent (Sodium hydrogen carbonate E 500(ii)), acidity regulator (Citric acid E 330), fenugreek powder, acidity regulator (Sodium acetate E 262).
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
May contain traces of cereals containing gluten, nuts and sesame.
Nutrition information
| Typical values | per 100 g |
|---|---|
| Energy | 1340 kJ / 320 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 68 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 10 g |
| Salt | 1.46 g |
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.