Looking for a meatless meal that costs pennies to make? Try this gluten-free dosa! Even with a grain-free diet this rice/lentil combination is often tolerated since it is thoroughly fermented ahead of time. Top with any vegetable combination you enjoy. Guacamole makes a nice topping as well!
Dosas would make a nice lettuce wrap as well. Either way, your family will love the flavor and texture!
I increase the fermentation with the addition of fermented turmeric. (see How to Make a Turmeric Bug.)
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!
- 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
- Place rice, lentils and filtered water in mason jar.
- Cap tightly. (An airlock may be used.)
- Soak for 8-12 hours.
- Drain - be sure to save the soaking water!
- 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.)
- Add soaking water and process again.
- Stir in salt and cayenne pepper. (Other suggested spices include cilantro, cumin, ground pepper, turmeric.)
- Pour mixture back into mason jar.
- Cap tightly. (Or use airlock.)
- Ferment 12-24 hours.
- Heat pan on stove with a thick layer of fat. Heat until very hot.
- Spoon approximately 1/4 cup batter onto pan.
- Cook for 1-2 minutes until you see bubbles.
- Turn. (I like to drizzle fat on top before turning.)
- When you are confident it has cooked, release with spatula and serve!
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