Dosas (Crispy Fermented Pancake) :: For Breakfast, Lunch, and Dinner
Dosas, a fermented pancake that’s used in a similar way to a crepe, have been a staple in my kitchen for almost as long as ghee has. They are versatile, nutritious, easy to digest, gluten free, and absolutely delicious. Because they are fermented they have a sour taste similar to sourdough bread, and are highly addictive, but in a way I feel good about.
I first learned of them from a friend and I became obsessed. Over the last few months my partner and children have shared in this obsession, and I’m finding it hard to keep up with all the mouths that consume them (they require some planning ahead). I’ve had sooo many friends ask me for this recipe that I decided to put it here for easy access.
In India, dosas are usually made with rice, black lentils, fenugreek seeds, and salt + water. I use red lentils (they are small and orange in color) because that’s what’s easy to find at my local food co-op, and I typically leave out the fenugreek seeds because I find they are more of a versatile flavor without them.
Most people think of them for Indian cuisine, similarly to ghee, but just like ghee they are delicious in every imaginable dish. Some ways I’ve used dosas are: - as a wrap for any kind of filling - as an omelette shell in the mornings - as a personal pan pizza crust (amazing and quick!), as a snack sprinkled with rosemary powder and parmesan cheese (holy %&$!), and even as a dessert with cinnamon and honey. The options are pretty endless, and I think waaaay outside of the box.
Dosas (the way I was taught by my friend)
1 cup white rice (basmati or jasmine work well)
1 cup red lentils (they look orange)enough water to cover them + a little more
water
1 Tbsp salt
Goddess Ghee to cook them in
*1 Tbsp of fenugreek seeds can be added to increase the fermentation, but it changes the flavor
Step 1:
Add the rice + lentils into a 64oz (half gallon) mason jar and fill with water a little over halfway. Put the cap on and let them soak overnight. The rice and lentils will expand in the water.
Step 2:
If necessary, add a little more water. You want about an inch of water above the rice and lentils. Add salt. Put in a high powered blender and blend until it’s a smooth batter. Pour back into the jar, cover, and let it sit overnight in a warm place. It might rise and separate, and that’s great.
Step 3:
Shake the jar until the batter is fully mixed and smooth. When you open the lid, it should make a sound, similar to a fermented drink. This is how you know it’s ready. It should smell sour and even a bit funky. In my opinion, the funkier smelling the batter, the tastier the dosa! If it needs more time based on the temperature of your room, it’s fine to leave it out for days. Once, it’s ready, you can refrigerate it, but I don’t.
Step 4:
Heat 1 tsp of ghee in a skillet. Pour the batter in (it should sizzle when it hits the pan) and fill the pan so that it’s a thin layer of batter. Let it cook for several minutes until the outside edges get crispy and are easy to lift with a spatula. Then flip the dosa and cook until crispy on the other side.
