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...
In colonial America, the pickle patch was important to good living – pickles were the only zesty, juicy, green, succulent food available for many months of the year.
—Colonial America Pickle Patch
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana