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-liter “Pickl-It”; latch lid closed, insert airlock (fill with 1-1/2 tablespoons water). Allow mixture to soak for 12-24 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...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
I have several of your jars (1.5-3 liter) and I use them regularly. They make the best kraut ever! I just started 3 new batches, one straight up, one with ginger and garlic, one with garlic and dill. I really love your product!
—Mark E. Clark