foodFood & Drinkrecipes

Baked Falafel Dosa Wrap with Turmeric Tahini Sauce + Giveaway

by Kristina Gill

Ever wondered how to make dosas? Those giant, wonderful wraps you may have ordered at your last Indian meal? We have you covered this week. And we have a recipe for a special baked falafel made without chickpeas, to boot! Nash Patel and Leda Scheintaub of Dosa Kitchen in Brattleboro, VT have written Dosa Kitchen: Recipes for India’s Favorite Street Food, and we have chosen their recipe for a Nutty Falafel Dosa Wrap with Turmeric Tahini Sauce to share with you. The components of the recipe can stand on their own in your repertoire of meals: nutty baked falafel made with seeds, nuts, herbs and spices, turmeric tahini sauce, and classic dosa and several variations. So even if you decide not to try Leda’s fail-proof recipe for making dosas, you have the other two recipes to make and try with store-bought dosa batter! —Kristina

For a chance to win a copy of Dosa Kitchen: Recipes for India’s Favorite Street Food, respond in the comments section below by July 18th, 5PM. Describe your dream road trip (based around food, obviously!). The winner will be announced in the comments section, so be sure to check in again!

About Nash and Leda: Nash Patel is the co-owner and chef of Dosa Kitchen, a food truck in Brattleboro, VT. He was born to an Anglo-Indian family in the southern Indian city of Hyderabad. Leda Scheintaub is the co-owner of Dosa Kitchen. She trained as a chef at the Natural Gourmet Institute in New York and is a recipe tester, editor, and writer. She is the author of Cultured Foods for Your Kitchen and has contributed to many other titles. Find Dosa Kitchen on Facebook and Instagram.

{Photography by Kristen Teig}

Image above: Leda and Nash

Image above: Nutty Falafel Dosa Wrap with Turmeric Tahini Sauce

Nutty Falafel Dosa Wrap with Turmeric Tahini Sauce

During food truck season, things get pretty hectic, with dosa batter, sauerkraut, and chicken curry competing for counter space with whatever’s on the menu in Leda’s test kitchen. But some recipes have connected our two kitchens, like the falafel Leda tested for Denise Mari’s book Organic Avenue. Her light, chickpea-free take on the classic street food was an instant favorite, and it inspired one of our most popular menu items, a falafel dosa wrap packed with nuts, seeds, herbs, and spices and finished with a golden turmeric tahini sauce. Because this falafel is baked rather than fried, it can be made in advance and freezes well. We give the balls a quick sear on the griddle to reheat them.

Serves 4, with leftover falafel


  • Falafel
  • 2 cups shelled sunflower seeds
  • ½ cup almonds
  • 1 tablespoon ground cumin
  • 2 teaspoons onion powder
  • 1½ teaspoons ground coriander
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground turmeric
  • 1½ teaspoons sea salt
  • ¼ cup packed fresh flat-leaf parsley leaves
  • ¼ cup packed fresh cilantro leaves
  • 1 garlic clove, chopped
  • 1 large scallion, white and green parts, chopped
  • 1 to 2 fresh green chiles, to taste, chopped
  • 1 teaspoon grated lemon zest
  • 2 tablespoons tahini
  • 3 tablespoons extra-virgin olive oil
  • Kashmiri chile powder or paprika
  • Turmeric Tahini Sauce
  • ⅓ cup tahini
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove, halved
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground turmeric
  • 1 scallion, white and light green parts only, thinly sliced
  • To complete the wraps:
  • 1 small carrot, grated
  • ½ cup shredded green cabbage
  • Large pinch of sea salt
  • 4 Dosa Wraps (see below)
  • Classic Dosa
  • 2 cups white rice
  • 1 cup split urad dal
  • 3 tablespoons chana dal
  • ½ teaspoon fenugreek seeds
  • 2½ teaspoons sea salt, plus more as needed
  • Melted coconut oil, sunflower oil, or ghee



Make the falafel: Place the sunflower seeds in a medium bowl and cover with hot water by about 3 inches. Let soak for at least 1 hour or up to 4 hours. Drain. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Put the almonds in a food processor and process to a coarse powder, about 1 minute. Transfer the almonds to a large bowl and add the cumin, onion powder, coriander, black pepper, turmeric, and salt.

Place the parsley, cilantro, garlic, scallion, green chile, and lemon zest in the food processor and process until finely minced. Add the herb mixture to the almond mixture.

Place the soaked and drained sunflower seeds in the food processor (no need to clean it), add the tahini, and process to a coarse paste with small pieces of sunflower seeds remaining, stopping to scrape down the sides and add a bit of water to get things moving as needed. Add the sunflower seed mixture to the almond mixture, add the oil, and stir to combine.

Using a 1-ounce cookie or ice cream scoop, scoop mounds of the mixture onto the prepared baking sheet. Sprinkle with chile powder. Bake for about 30 minutes, until the falafel is lightly browned, crisp on the outside, and soft on the inside. Serve immediately, or store cooled falafel balls in a covered container in the refrigerator, where they will keep for up to 1 week. Freeze extras for up to 3 months.


Make the turmeric tahini sauce: While the falafel is baking, combine the tahini, ¼ cup water, the olive oil, lemon juice, garlic, salt, pepper, and turmeric in a blender and blend until smooth. Add the scallion and pulse until combined.

Assemble and serve: In a medium bowl, combine the grated carrot, cabbage, and salt. Using your hands, massage the salt into the vegetables for about 30 seconds, until slightly softened. Spread a handful of the carrots and cabbage across the center of a dosa wrap. Line 3 falafel balls over the center of the wrap. Drizzle liberally with tahini sauce; then, starting with the edge closest to you, roll the dosa and place seam side down on a plate. Repeat with the remaining wraps and serve.


To make Classic Dosa

Makes 1½ to 2 quarts batter (8 to 10 crepe-style or pancake-style dosas, or 12 to 16 dosa wraps)

Through the many batches of batter we’ve soaked, ground, and fermented, we’ve come up with this reliable recipe. While it may seem complicated, don’t be intimidated by the details; they’re designed to answer all the questions we’ve been asked about dosa making over the years and to preempt common roadblocks to successful dosa making at home.

This recipe gives you an option for making large, thin, crepe-style dosas; smaller, thicker, pancake-style dosas (known as uttapams); or wraps. You might try starting with thicker pancakes and working your way thinner until you’re ready to try making crepes. But the sizes we call for are just guidelines; there’s no wrong size, shape, or thickness for a dosa. For example, you can make thin crepes on a small pan or multiple mini dosas. At our food truck, we make a family-style dosa that spans 32 inches and feeds four!

Dosa batter keeps for up to 1 month in the refrigerator, so you might consider doubling the recipe to have batter on hand for multiple meals, snacks, and dosa desserts. We recommend using filtered water for your dosa batter, as the chlorine found in most tap water may interfere with fermentation.

What you’ll need:

2 large nonreactive bowls or containers with a loose-fitting lid
1 medium nonreactive bowl or container with a loose-fitting lid
Blender, preferably high-speed
2 small bowls
Paper towels or half an onion
Small squeeze bottle
Flat-bottomed steel ladle
10½-inch cast-iron griddle pan or tabletop electric griddle
Soaking time: 4 to 8 hours
Fermenting time: 8 to 12 hours

Soak the rice and dal: Place the rice in a large bowl and rinse with two or three changes of water, until the water is just about clear. Cover with water by about 3 inches.

Place the urad dal, chana dal, and fenugreek seeds in a medium bowl and rinse with two or three changes of water, until the water is just about clear. Cover with water by about 3 inches.

Cover both bowls with dish towels or loose-fitting lids and set aside for 4 to 8 hours.

Drain the rice, reserving the soaking water. Drain the dal and discard the soaking water.

Make the batter: Transfer the rice to a blender and add ½ cup of the reserved rice soaking water. Start blending on low speed and slowly add another ½ cup water through the hole in the lid while increasing the speed of the blender to high. Blend until the rice mixture is mostly smooth but still a bit grainy (when you rub a bit of batter between two fingers, it should feel slightly gritty) and the consistency of thick pancake batter, 2 to 3 minutes total. Add more of the reserved rice soaking water, about 2 tablespoons at a time, as needed to keep the blender moving, keeping in mind that the less water you add, the thicker the batter will be and the better the batter will rise. Transfer the rice batter to a nonreactive bowl that holds at least 4 quarts.

Put the dal in the blender (no need to clean it first), add 1 cup of the reserved rice soaking water, and blend until completely smooth, starting on low speed and increasing the speed as the dal starts to break down, stopping to scrape down the sides as needed, 2 to 3 minutes. Add more reserved rice soaking water, about 2 tablespoons at a time, as needed. Add the dal to the blended rice and with clean hands, thoroughly combine the two mixtures into a batter.

NOTE: Mixing dosa batter with your hands is an old tradition that is said to jump-start fermentation; we don’t know the science behind it—perhaps it has something to do with the energy your hands convey or, more concretely, the aeration your fingers provide—but we find it to be true.

Ferment the batter: Cover the batter with a clean dish towel or loose-fitting lid, put it on a baking sheet (to catch potential bubbling over), and place it in a warm spot (90°F is optimal) for 8 to 12 hours, until the batter is thick and foamy, nearly doubled in volume, and smells slightly sour. If your batter looks like the aftereffects of a small volcanic eruption or a science experiment gone wild, congratulations—it is very nicely fermented.

In a liquid measuring cup, dissolve the salt into 1 cup water, then pour it over the batter and whisk it in, breaking up any hardened top layer that might have formed. Transfer to a large nonreactive container, cover, and refrigerate for at least 2 hours before making your dosas.

Prepare to make your dosas: Remove the dosa batter from the refrigerator and bring it to room temperature, about 30 minutes. Whisk the batter until homogeneous. It should be the consistency of pancake batter; if it’s too thick, add water as needed.

Fill a small bowl with about ½ cup water and a separate small bowl with about ¼ cup oil. Take a triple layer of paper towels and fold them in half, then in half again. Alternatively, insert a fork into the root end of an onion half so the cut side is facing down. Fill a squeeze bottle with oil. (Note: The bowls of water and oil are for greasing the pan; the oil in the squeeze bottle is for drizzling over the dosas as they cook.)

To make 10-inch dosa pancakes (uttapams) or wraps: Heat a 10½-inch round griddle pan over medium-high heat. The pan is ready when a few drops of water flicked onto it sizzle. Grip the paper towels with tongs (or pick up the speared onion half), dip into the bowl of water and then lightly into the bowl of oil, and rub around the pan to grease it and to tame the heat.

Ladle the batter—about ¾ cup for pancakes, ½ cup for wraps—onto the pan and quickly but methodically spread the batter with the bottom of the ladle in a circular motion from the center out to create a 10-inch round.

When small holes form on the surface of the dosa, squeeze a generous amount of oil from the squeeze bottle over the surface, getting it into the holes to crisp the dosa. When the bottom turns golden brown and the top is set, about 2 minutes, flip the dosa and cook on the other side for 2 to 3 minutes more, until lightly browned and cooked through. Repeat to make as many dosa pancakes or wraps as you like, adjusting the heat as needed to turn out dosas that are crisp but not overly browned and adding more water or oil to the bowls as needed. If your pan gets too hot, your dosas may stick or burn before cooking through. To check, splash a tiny bit of water into the pan; it should sizzle but not smoke. To regulate the heat, lower the heat a little, dip your paper towels (or onion half) in water, and then oil, and rub over the pan before making the next dosa.

To make 18-inch crepe-style dosas: Preheat a large electric griddle to high. The griddle is ready when a few drops of water flicked onto it sizzle. Grip the paper towels with tongs (or pick up the speared onion half), dip into the bowl of water and then lightly into the bowl of oil, and rub around the griddle to grease it and to tame the heat.

Ladle about ¾ cup batter onto the griddle and quickly but methodically spread the batter in a circular motion from the center out to create an 18-inch thin, oval crepe.

When small holes form on the surface of the dosa, squeeze a generous amount of oil from the squeeze bottle over the surface, really getting it into those holes to crisp the dosa. When the bottom turns golden brown and the top is set, about 2 minutes, remove the dosa from the pan. Thin dosas usually need to cook on only one side, but if the top seems pale, you can flip the dosa and leave it to brown on the second side for a minute or so.

Repeat to make as many dosas as you like, adjusting the heat as needed to turn out dosas that are perfectly crisp but not overly browned.

Cheater Batter:
Can’t commit to making dosa batter quite yet? You’re in luck! Many Indian grocers sell very good quality dosa batter in quart containers in the refrigerator section. But do pass on the dosa batter mix packets found on the shelf, as they lack vitality and flavor.


Golden Dosa: For each quart of finished dosa batter, whisk 1 teaspoon ground turmeric into 1 tablespoon water to dissolve, then whisk it into the batter.

Red Hot Chile Dosa: For each quart of finished dosa batter, whisk 1 tablespoon Kashmiri chile powder into 3 tablespoons water to dissolve, then whisk it into the batter.

Garlic Dosa: For each quart of finished dosa batter, whisk in 4 to 6 pressed or grated garlic cloves.

Herb Dosa: Scatter whole cilantro, parsley, or mint leaves over the dosa immediately after pouring the batter onto the pan.

Ghee or Butter (Benne) Dosa: Slather a spoonful of ghee or butter over the finished dosa just as it comes off the pan.


Reprinted from Dosa Kitchen: Recipes for India’s Favorite Street Food. Copyright © 2018 by Nash Patel and Leda Scheintaub. Photographs copyright © 2018 by Kristen Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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  • Thank you for this delicious sounding recipe. I am making my list for the farmers market to gather ingredients already. I absolutely adore Indian food and would be so interested to travel to the different regions of India, Pakistan and Tibet to try the regional cuisines. Thank you for the giveaway.

  • I’d love to take a fried food road trip and end up in Nashville for some hot chicken. From CA I’d head to Arizona for some fry bread and through Texas for chicken fried steak and maybe off shoot to LA for some beignets… dang now I’m hungry

  • Dream road trip – truly, through India! The regional cuisine is so different and it’s all sooooo delicious.

  • I’m dying to drive around/through/across Sicily an explore the unique influence that Africa, the Mediterranean, the Normans/Germans, and so many other cultures have had on the island’s cuisine!

  • My dream food road trip would start in Eastern Europe and and end in the Middle East and Northern Africa. Its the perfect mix of history and culture that manifests in the cuisine and landscape.

  • My dream trip will be to visit Every nook and corner of India to taste Kolkata rosogollah,Amritsari kulcha(a type of bread),chow chow bath of Bangalore,Mysore Masala dosa,(pancake with potato filling)Punjabi lassi(yogurt drink),Mumbai chowpathi beach chats,Kumbakonam degree coffee,Madurai idlis soft like jasmine flower,Chidambaram gothsu,( a gravy)Tanjore special morekali,Marina beach pattani(peas) sundal,Malabar adai avial,Guruvayur paal payasam,(dessert),tea from roadside Nair tea stalls,Gujarati dhoklas,Delhi’s mutka kulfi(a type of ice cream). I will explore more and more mouthwatering food as I travel because the list is tooooo long to write here.Inviting all of you to join me in my trip to enjoy.

  • Favorite road trip would be all the pizza places in NYC! There only must be a b-zillion of them to try. Looking for the best slice!

  • My dream roadtrip would actually be right here in the USA — to New Orleans! I fell in love with their food last time I was there and want to go back. I love Indian, Thai, Mexican — almost every kind of ethnic food — but New Orleans is one of my favorite foodie places!

  • The best two weeks I’ve ever eaten were in India. I was in the northern region with a class. I’d love to go back and see more of the southern parts. It’s such a beautiful country with so much to learn from, food and otherwise.

  • Hi
    I am not hurt anyone I posted my comments commanly.
    Accept dosa is a South Indian recipe. But many of the hotel or hospitality industry use mostly fusion inspired or influenced based cooking all using mejority only readymade or frozen or ready to eat items.
    So I don’t believe this their original receipe. Now days only for advertising their become home foods.
    I also did master degree in hotel management,I also worked 5 star hotel in India.
    Becically here all restaurant or hotel rated under public review ,that is not real 5star.
    Mostly in America they don’t have 5 star hotel.
    Once went in India or some other countries u can realize what is five star value in hospitality industry.
    I work in India very hard not like hourly pay. Fixed monthly salary., U have to finsh ur task or any party for the day.u cannot leave u r duty hour was end.that is the responsibility they teach u.
    Mostly America or indian home also commenly using pre cooked or ready made ingredients.that only true.
    Thanks and regards

  • I’d love to take a roadtrip that ends up in New Orleans for its Cajun cuisine, beignets, and bourbon-based cocktails; winding through the south with all of its offerings.

  • It’s hard to choose a location for a dream food trip. Thailand, Vietnam, China, India, Italy, England, Spain, southern US… all would be awesome. I think I would have to settle on Mexico though. Peppers, chocolate, corn, squash, avocados, spices galore… makes my mouth water!!! Like many places, the regional differences make for huge variety in the mexican cuisine and an awesome food trip!

  • My dream food road trip would be to Croatia for all the beautiful fresh seafood. I did try me hand at a dosa recipe with fermented lentils a few summers ago, lacy delicate deliciousness.

  • Hi,
    I love indian food and often enjoy it for lunch and dinner with my husband. I would enjoy making the recipes in your book. I am from new York where I enjoyed the wonderful food available there.
    Thank you so much, Laura

  • I’m trying to plan when to start the process with the dosas to prepare them for dinner. Do you start them during the day and ferment over night? I’m eager to give it a go. I’ve really been wanting to visit Big Sur and the California coast, and I think it would make for a gorgeous road trip. I would research the food in that area first…..maybe not what you had in mind for a foodie road trip, but that’s where I’m holding right now.

    • Dosa Kitchen here: If you’re making dosas for dinner, you’ll need to start the day before, as you’ll need 4 to 8 hours to soak the rice and lentils and 8 to 12 hours for fermenting the batter once it’s made. The batter is done when it’s thick and foamy, risen, and deliciously fermenty smelling.

  • I was introduced to dosas by a friend from India who I worked with in Brazil for a summer (I’m from New York and she now lives in London). Having watched her mother lovingly prepare Indian family favorites for years – she comes from a military family and accordingly her family’s culinary influences span the country – she was bequeathed her mother’s handwritten recipe notes and we took it upon ourselves to prepare an Indian feast at the home of some friends from Portugal (with Brazilian and Canadian guests coming along for the fun). We had a blast shopping at the Mercado Central in the heart of Sao Paulo but definitely used some very roughly approximated guesses to replace certain unavailable spices. No one in the whole market had a clue what she was on about when she tried searching for ‘onion seeds,’ for example. My friend used minerally finishing salt in the saag, and burned a few roti, but everyone had a blast! All this to say I would love an actual recipe in order to properly make dosas, although the experience certainly made my first ones delicious in my memory of them.
    As far as road trips, most of my holidays seem to revolve around food and trying new things, but for nostalgia as well as flavor my dream trip would be around Brazil. From salgadinhos (salty fried snacks) like the addictive coxinhas with shredded chicken and caitupiry cheese (my personal favorite) and melt-in-your-mouth pao de queijo, fresh juices with fruits you’ve never heard of or in combinations you’d never expect, like watermelon and ginger and lychee and basil, amazing Lebanese, hearty and pitch-perfect Italian, and exquisite Japanese food (especially the artful abundance of temaki, a relative rarity in NYC, but everywhere in Sao Paulo and a testament to the evolution of cuisine within cities), to the seafood and dende-tinged spice of Northern Brazil and all washed down with my Platonic ideal of a summer drink, a passionfruit caipisake (caipirinha made with sake instead of cachaca), Brazil offers a wide world of taste experiences that I would love to explore more deeply.

  • India has such a vast repertoire of cuisines & flavours that even though being an Indian born & brought up here, I have yet to explore the rich heritage of the ‘Indian cuisine’ that spans the breadth & length of the country…so, definitely for me would be a trip to discover the food in India!

  • I’d go back to Germany for the pastries and the donor, then head south to Italy for the pasta and pesto and seafood in Cinqua Terra. I’d be full, fat and ready to head home after a few weeks. :)

  • Dream road trip would be around the SW US around Utah, Arizona, and Nevada eating many many tacos. The best juice I’ve ever had was in Vegas, I think of it often and would definitely need to stop there..

  • I would love to take a road trip to Quebec and go around the countryside there to try all the restaurants and street food.

  • My dream trip would be to go back to France and try the wonderful wines and cheeses of the countryside.

  • My dream roadtrip would be traveling through Southern India along the coast. I would stop at all the markets, tour the ashrams, and of course eat all the delicious Indian food. But it wouldn’t be much of a roadtrip without my best friend. So I would take her along too so that we both could enjoy all of Southern India.

  • I’d take a southeast Asian street food tour that includes Hong Kong, Thailand, and Vietnam.

  • Could hand mixing help with fermentation because your skin is likely to have natural yeasts on it? (Just as the yeasts in the atmosphere in your kitchen help with sourdough making.)

  • I am really thankful to you for posting this content in an article with the picture is really awesome. I will surely try this baked falafel dosa with turmeric sauce. and I will share this with my friends.