Dosa (Gluten Free Indian Flat Bread)

What is a Dosa? It is one of the many types of flat bread served as a side dish in various parts of the Middle East and India. It is made by blending lentils and long grain rice and fermenting the mix with Fenugreek seeds. The result is similar to a crepe, though the batter is not quite as loose (runny) as crepes at the end of the fermentation process. The great thing about dosa, is that it is a protein packed, gluten free snack! Whether you eat it on it’s own, sprinkled with cinnamon and sugar, use it to sop up the last bit of dal (Indian curry made with lentils), or get creative and add your own fillings, this is a recipe worth knowing! It is yet another great way to sneak lentils into your family’s diet.

While there are specific Dosa lentils (urad dal, black lentils that have been husked) and Dosa rice (Idli rice), I used green lentils and Basmati rice, because they can be found at any grocery store. Fenugreek is an herb native to the Mediterranean region that smells and tastes similar to maple syrup (you can Really smell it when you are cooking the dosas!). According to Bon Appetite’s Sohla El-Waylly, you can experiment with any grain and pulse combination, as well as substitute the fenugreek with baking soda, though the fermentation process and time may vary.

Dosa

• 1 1/2 C Basmati Rice
• 1/2 C Lentils
• 1/2 tsp Fenugreek Seeds
• 1/2 tsp Kosher Salt (it is important not to use iodized salt for this recipe)
• 1/2 C Ghee (clarified butter for cooking and flavor)

Start the fermentation process 2 days before you wish to eat the dosa.

You will need to soak the rice and lentils separately (I added the fenugreek to my lentils), at room temperature for 8 hours. Drain the liquid from both the lentils and rice, reserving the liquid. In a blender with a strong motor (vitamix), you can blend the lentils and rice together with about half of the reserved liquid and Kosher salt, adding more liquid as needed.

*If you are not sure if your blender is up to the task, blend them separately. You can also use a food processor, though the dosa batter will have a bit of a grainy texture.

Once you have the lentils and rice mix to a smooth, runny consistency, pour into a mason jar (filling only half way, leaving room for fermentation to expand) loosely cover with a towel and place in a warm dark place for the dosa batter to ferment (about 24 hours).

When the dosa has fermented (looks like it’s about to overflow from the jar), preheat a well seasoned cast iron pan (you can use a stainless steal pan, but this will not work in a non stick) over medium high heat. Using a few sheets of paper towel folded, lightly grease the pan with ghee (or oil). Pour 3/4 c batter in the center of the hot pan and spread with a spoon in a spiral pattern from center to outside (do not drag the spoon on the pan, but rather gently spread the batter as you go). Once the top of the dosa batter looks dry (like when a pancake is ready to be flipped) spread a little ghee on top and let it fry until the sides release, only cooking the one side.

It will take a few times to get the hang of it, but stick with it and you will enjoy this amazingly versatile, gluten free snack! I was eating them as I was cooking them!

Unused fermented batter can stay in an airtight container, in the fridge for 3-4 days. I made the whole batch and kept any leftovers in a zip tight bag in the fridge.