- 3/4 Cup Long grain rice (Basmati, Jasmine, etc.)
- 1/4 Cup Timeless Red Lentils
- 1 Cup Warm water
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Tumeric, ground
- 1/8 Teaspoon Black pepper, freshly ground
- 2 Tablespoons Fresh cilantro, chopped
- Organic ghee or butter (for frying and drizzling)
- Place rice, lentils, and water, in a 1-liter jar. Cover but do not seal tightly. Allow mixture to soak for 12-24 hours at room temperature. Drain, reserving the soaking water.
- Place rice and lentils in food processor; blend until smooth. Add reserved soaking water, blend again. Stir in salt, turmeric, pepper and cilantro. Scrape the mixture back into the 1-liter jar; covering loosely. Allow to ferment for 12-24 hours. (12 is fine, 24 is even better!)
- Heat a cast iron flat tortilla pan or large frypan; brush on a thick layer of ghee or butter. When water "bounces" on the surface, the temperature s ready to cook the dosas.
- Ladle 1/4 cup of batter onto the hot pan, and using the back of the ladle, spread it into a 6-inch circle.
- Cook for 1 to 1 1/2 minutes. Drizzle the uncooked top with melted ghee or butter, or brush with a pastry brush.
- Using a long, thin metal spatula, loosen the baked edge, then slide the spatula under the entire dosa, "releasing" it from the pan. Lift and flip, cooking an additional 1 minute, until light golden brown.
- Keep warm in a low oven over simmering water while cooking the remainder of the dosas. Fill with chopped fresh or cooked vegetables of your choice.
- Batter stores up to 7-days in the refrigerator in a well-sealed glass container. Before cooking, remove the batter from the refrigerator and let it come to room temperature.
- Variations: Add 4 Tablespoons grated coconut, 1 Tablespoon grated fresh ginger, and 1 finely chopped chili to the batter just before cooking.
This recipe was served at the Upper Valley Food Coop, White River Junction VT, on the Lentil Underground Tour, April 2015.
Photo credit: Upper Valley Food Coop.