Dosa is one of my culinary staples.  For those of you who aren't familiar with information technology, it's a southward Indian savory crepe/pancake fabricated with a batter that is fermented.  When I was traveling in India a few years ago, I institute it was often served with a spicy potato filling (masala dosa was what they called it).  It's very easy to make and is versatile in how you can serve it.  Information technology's also a nice gluten complimentary culling to traditional pancakes and is a nice source of protein.

Training Time: v minutes
Fermentation time: one-two days
Yield: 4 cups batter (or six 3/4 cup batter pancakes)

Ingredients:
1c brown rice (uncooked)
1c ruddy lentils (uncooked)
1T fenugreek
i/2t ocean table salt
water

Directions:

  1. place the brown rice, lentils, fenugreek and common salt indosa soaking a basin
  2. more than cover with water as the rice and lentils will expand as they absorb the liquid
  3. Let sit 4-6 hours or overnight if you adopt
  4. dosa-1Put information technology all in a blender and add water until the level of the liquid is about an inch above the other ingredients
  5. blend until smooth
  6. pour into a basin dosa beginning fermentationand set it on the counter uncovered for 1-two days.  Yous'll see it puffing up and as the fermentation progresses, dosa-4the odour will get a little more sour.
  7. To cook, heat a skillet (if not non-stick, perhaps add the slightest bit of oil spread evenly) and stir the concoction with a spoon until polish and creamy.  Add a little water if necessary.  Cascade in three/4 cup of batter and cook on medium flame. (I similar to leave my dosa fairly thick and substantial like a traditional american-manner breakfast pancake, but the tradition in South India is to use a ladle to spread the dosa batter very thin in the pan and cook it similar a crispy crepe which makes information technology easier to place a filling inside and use every bit a wrap.)
  8. Although non necessary, I like to place a lid over it as it cooks equally it seems to assistance the topside cook through more completely and quickly
  9. One time the meridian of the dosa appears equally cooked through, flip it over and cook for some other minute or 2.
  10. To tend to the batter, I put in in the refrigerator after about 3 days as the fermentation will tend to exhaust itself over time and the concoction volition lose some of its elasticity.
  11. Stir the batter each time before using until flossy smooth.

I believe the traditional South Indian dosa is made with rice and urad dal (a blackness lentil – not sure if they use the skinned ones which then appear white), just I prefer thered lentils every bit they turn the concoction a lovely orange hue.  I encourage you to creatively experiment with dosa and all other ferments for that matter.  My step mother Sandra who is one of the best kitchen creatives I know recently made dosa with rice, mung beans and flax seeds and said it was delicious!  I'll try that side by side.  Thanks too to my sister friends Lori and Lisa who got me going with this recipe several months ago which has kept my belly total of dosa ever since.

Many ideas for serving.  Breakfast: mix blueberries in the concoction earlier serving and meridian with fresh fruit, or simply spread with kokosnoot oil.  For lunch, I like to spread the dosa with almond butter and top with avocado and sauerkraut or curtido.  Dinner time: I simply use information technology as a base of operations and top it with a savory stir fry.

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