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.
I’m going to start some tonight… we have fresh coriander but it is wilting fast…
I wonder if the proved batter would freeze?
I intend to try that next time! Don’t see why not.
YUM! They sound really good, I shall definitely try them sometime.