I’ve been wanting to make these ever since I spotted them in one of my bread books, but I’ve never been organised enough to do it – they’re remarkably simple, but you need to start them 32 hours in advance, according to the book.
Take 3/4 cup of long grain rice (I used Basmati, as we had no long grain), 1/4 cup of red lentils, and combine in a bowl with 1 cup of warm water.
Cover with clingfilm, and leave for 8 hours.
Then, blitz the contents of the bowl in a food processor, and return to the (rinsed out) bowl, recover with the clingfilm, and leave for 24 hours.
Then stir in some salt, ground black pepper and 1/2 tsp (ish) of turmeric. The recipe said to add fresh coriander; we didn’t have any, but I did lob in some grated fresh ginger. It claimed it would make 6 x 6″ dosas, but I made them a bit smaller for ease of scoffing – just heat up a heavy based frying pan, add some oil, and cook them like drop scones or whatever.
They were utterly delicious – we ate them with some leftover black-eyed peas in tomatoes that I cooked up at the weekend to accompany our (home made) chicken dansak. We shall be having them again!
First published at Reactive Cooking.