- 2 cups rice, brown or white
- 1 cup red lentils
- Grated fresh ginger, 1-2″
- diced chives, onion, garlic scapes, or scallion, equivalent to 1 medium onion
- chopped parsley or cilantro, 3/4 cup fresh
- sea salt to taste
Soak lentils and rice together for 10 hours. Drain and rinse. Blend in food processor, adding water until you get a smooth batter, approximately 1.5 cups. Use rubber spatula to scrape sides and incorporate all rice and lentils. Set batter in a bowl and loosely cover with plate or cloth. Set at room temperature and allow to ferment for 2-4 days. Leave it longer in winter and for a shorter time in the summer. Stir one time per day to incorporate liquids. When ferment is complete add all other ingredients. Use immediately or store in fridge for quick and easy lunch. Will keep for up to one month.
To make a dosa (this is the hard part) we use a 9″ cast iron skillet and a very thin spatula. Heat up the skillet with no oil until it starts smoking then turn heat down to medium-high. Then, add a teaspoon of oil and spread to coat pan. Add 3 tablespoons of batter per dosa. You may need to add more water to get the right consistency – slight slump. Spread it in a thin layer quickly around skillet using back of spoon. Cover entire skillet. Let us cook until edges slightly brown. Do not flip prematurely or it will stick. Carefully flip and cook on other side for 1 minutes.
Serve with any spreadable leftover – stew, daal, chana masala, greens, preserved vegetables, meat, fish, coconut curry, etc. (almost any savory dish.) This is an awesome crepe/tortilla-type food that is gluten free. Always have some dosa batter on hand!
- Dosa sticks: skillet too cool, batter too wet, flipped dosa too soon, too much oil in pan
- Dosa has raw spots: flipped it too soon, dosa too thick