Gluten-free Dosa

Andrea Fabry

Gluten-free Fermented Dosas

While there are several steps to this recipe - it's much easier than it appears! Soak, ferment, and cook your way to this fun addition to any meal!

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Ingredients

• First stage:
• 1/2 cup lentils
• 1 1/2 cups white rice
• 1 1/2 cups filtered water
• 2 tablespoons turmeric bug (optional)
• Second stage
• 1-2 teaspoons salt
• 1/4 teaspoon cayenne pepper (optional)
• Third stage
• Ghee, butter, lard, red palm oil or any natural fat of choice

Instructions

1. Place rice, lentils and filtered water in mason jar.
2. Cap tightly. (An airlock may be used.)
3. Soak for 8-12 hours.
4. Drain - be sure to save the soaking water!
5. Using a food processor, process the rice and lentils in food processor. (you will get a better texture by processing before adding the soaking water.)
6. Add soaking water and process again.
7. Stir in salt and cayenne pepper. (Other suggested spices include cilantro, cumin, ground pepper, turmeric.)
8. Pour mixture back into mason jar.
9. Cap tightly. (Or use airlock.)
10. Ferment 12-24 hours.
11. Heat pan on stove with a thick layer of fat. Heat until very hot.
12. Spoon approximately 1/4 cup batter onto pan.
13. Cook for 1-2 minutes until you see bubbles.
14. Turn. (I like to drizzle fat on top before turning.)
15. When you are confident it has cooked, release with spatula and serve!