These dosas are different to other Indian breads because they don't actually contain any flour. Instead they are made from a mixture of ground and fermented red lentils and long grain rice. This means it takes a couple of days before they are ready to be cooked. The result is actually more like a pancake than a bread and they are traditionally served for breakfast with chutney. I chose to serve these with a spicy beef casserole. My boyfriend is often initially sceptical of new foods but he enjoyed them too, definitely a success.
Ingredients - makes 6 (Recipe adapted from Bread by Christine Ingram & Jennie Shapter)
150g long grain rice
50g red lentils
250ml warm water
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh coriander
oil for frying and drizzling
- In a bowl soak the lentils and rice in the water for 8 hours
- Drain and reserve the water, blend the lentils and rice together in a food processor until smooth then blend in the reserved water. Transfer to a bowl, cover with clingfilm and leave in a warm place for 24 hours to ferment.
- When you are ready to cook the dosas add the salt, turmeric, pepper and coriander to the bowl and stir to combine.
- Heat a heavy frying pan until it is hot and add a little oil, spoon in 2-3 tbsp of batter and use the base of a soup spoon or ladle to spread the batter to a circle approx 15cm diameter (I don't actually own either of these and found it a struggle to spread the batter). Cook for 1.5 - 2 minutes or until set then drizzle a little oil over the dosa and around the edge, carefully flip over and cook for a minute of until golden. Keep warm in a low oven over simmering water whilst cooking the rest.
Thanks to Dom for picking bread as the theme otherwise I probably would've kept on putting off making these. I'm entering these into Random Recipes and Made With Love Mondays. I'm also entering into Credit Crunch Munch run by Helen and Camilla, this month's host is Janice, I didn't add up the total cost but apart from the fresh herbs these use cheap storecupboard ingredients. Also as these have coriander I'm going to link up to Herbs On Saturday as well, this month hosted by Delicieux.