You know you’ve got a great batch of Dosa when the surface is loaded with holes – just like our favorite crepe-like sourdough pancakes, the “49ers” – giving the surface a “lacy” appearance.
Most dosa are made from black lentils which have a black skin. The skin is steamed-free and generally, only the underlying creamy-ivory colored lentil is sold.
Red lentils are used in this recipe, their red coloration permeating the entire lentil. The fermenting batter looks like a beautiful lobster-bisque color. When the turmeric – a deep, gold color – is added, the batter turns into a “normal” tan-tone batter color. Please don’t skip the turmeric – it’s worth finding organic turmeric – as science has shown it offers numerous healthy properties, in addition to a pleasing flavor.
A more-detailed post is here. This recipe is from p. 242, The Cook’s Encyclopedia – Bread, by Christine Ingram and Jennie Shapter
Red Lentil Dosas
3/4 cup long-grain rice (Basmati, Jasmine, etc.)
1/4 cup red lentils
1 cup warm water
3 grams salt
1/2 tsp ground turmeric
1/8 tsp freshly ground black pepper
2 T chopped fresh cilantro
grass-fed, organic ghee for frying and drizzling
|1. Place rice, lentils and water, in a 1.5-liter “Pickl-It”; cover, add airlock (fill with water), and allow mixture to soak for 8 hours at room temperature. Drain, reserving the soaking water.|
|2. Place rice and lentils in food processor; blend until smooth. Add reserved soaking-water, blend with rice/lentils. Stir in salt, turmeric, pepper and cilantro. Scrape the pureed rice/lentils back into the Pickl-It, cover, lock lid; make sure airlock water is filled to the line. Allow batter to ferment for 12-24 hours. (12 is fine, 24 is even better!)|
|3. Heat cast iron tortilla flat pan; brush on thick layer of ghee down. When water “bounces” or “dances” across surface, you’re ready to cook dosas. With 1/4-cup ladle, spoon dosa batter onto hot pan, using the back of the ladle, to a 6-inch diameter.|
|4. Cook for 1 to 1/2 minutes. Drizzle top with melted ghee. I use a silicon pastry brush, to “splash” a melted ghee onto uncooked surface.|
|5. Using long, thin metal spatula, loosen baked edge, then slide spatula under entire dosa, “releasing” it from the pan; lift and flip, cooking additional 1-minute until light-golden brown.|
Keep warm in a low oven over simmering water, while cooking the remainder of the dosas, or hand them out to the extended plates, hovering mid-air.
Batter stores up to 7-days in a well-sealed glass container – preferably a *Pickl-It with a Plug’R. Before cooking, remove the batter from the refrigerator, allowing it to warm up to room temperature, before frying.
Add 4 T grated coconut, 1 T grated fresh ginger and 1 finely chopped chile to the batter just before cooking.
|by Kathleen in Recipes | Permalink|
Did you know...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
Thank you so much for teaching me everything I know about lactic-acid fermentation. Without your help and advice, I would have continued to make unhealthy, moldy, mason-jar "ferments". I appreciate everything you have done for me.
—Linda Cox - North Canton OH