Daura Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the rice flour, chickpea flour, tapioca starch, gluten-free baking powder, sea salt, and sugar until evenly distributed.

Make a smooth batter

Gradually whisk the warm water into the dry mixture until a smooth, pourable batter forms with no lumps. Stir in 2 tablespoons of neutral oil. Batter should be slightly thicker than pancake batter but still pourable; if too thick, add warm water 1 tablespoon at a time to reach the right consistency.

Cover the bowl with a towel or plastic wrap and let the batter rest for 15–20 minutes. Resting hydrates the flours and improves texture.

Prepare filling (sweet version)

If making the sweet Daura, mash the ripe banana or cooked sweet potato until smooth. Stir in the chopped roasted peanuts, ground sesame seeds (if using), and 1/4 teaspoon ground cinnamon. Adjust sweetness by adding a teaspoon of sugar if needed. Keep filling at room temperature.

Prepare filling (savory variation)

For a savory Daura, skip the banana/sweet potato. Fold 1/4 cup finely chopped scallion or cilantro and a pinch of salt into about 3–4 tablespoons of the batter to make a savory pocket filling, or mix finely mashed chickpea (canned, drained and mashed) with herbs and a pinch of salt and pepper.

Divide the prepared filling into 8 equal portions and form small flattened discs roughly the size of a palm. Keep them nearby for assembly.

Heat oil

In a large nonstick skillet or cast-iron pan, pour enough oil to thinly coat the surface (about 2–3 tablespoons for the pan) and heat over medium heat until shimmering but not smoking.

Make pancakes and assemble pockets

Pour about 1/4 cup of batter into the skillet and immediately tilt the pan to spread it into a 4–5 inch round (or use the back of a spoon to gently spread). Cook for 1–2 minutes until the edges set and small bubbles form on the surface.

Place one portion of filling in the center of the partially set pancake. Spoon an additional 1–2 tablespoons of batter over the filling to help seal, or fold the pancake over the filling to form a half-moon. Press gently with a spatula to seal edges. Cook for another 1–2 minutes until the underside is golden and crisp.

Flip and finish

Carefully flip the Daura and cook the other side for 1–2 minutes until golden brown and cooked through. Reduce heat if browning too quickly to ensure filling warms through without burning the exterior.

Transfer finished Daura to a paper towel-lined plate to drain briefly. Repeat with remaining batter and filling, adding oil to the pan as needed between batches.

Serve Daura warm. For sweet versions, dust lightly with powdered sugar or drizzle with honey (if not strictly gluten-free vegan). For savory versions, serve with a tangy chutney or yogurt dip (use dairy-free yogurt if desired).

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low heat to restore crispness.