Red Lentil Dosa Recipe

Dosa 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

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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. Red Lentil & Rice Soak
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!) Dosa Batter
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. Swirl Dosa on Pan
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. Drizzle Ghee
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. Final Dosa Bake

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.

Variations:
Add 4 T grated coconut, 1 T grated fresh ginger and 1 finely chopped chile to the batter just before cooking.

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