JayasheeDosas: My Favorite Indian Delight
Dosas are hands down one of my all-time favorite foods from India! Originating in Southern India, these delicious delights have now spread across India and Sri Lanka. During my trip to India, I practically had a dosa for breakfast every single morning. Think of them like crepes, but with a twist—they’re made from fermented rice, black gram, and fenugreek.
My Dosa Adventure in Sofia – Red Lentil Dosas
When I got back home to Sofia, I was itching to recreate this dish. But, surprise surprise, black gram and fenugreek were nowhere to be found. No problem! I got creative and swapped in red lentils, cumin, and coriander. The result? A dosa that’s not only naturally gluten-free but also packed with protein and fiber. Plus, my version is oil-free!
Dosa Deliciousness
Dosas aren’t just for breakfast—they make fantastic wraps for leftovers too. Versatile, healthy, and absolutely scrumptious, what’s not to love? Ready to try making them yourself? Here’s how we did it:
Red Lentil Dosas
Prep time: 10-12 hours
Makes ~15 dosas
Ingredients:
- 1 cup red lentils
- 1 cup basmati rice
- 1 ½ cups water, plus more for soaking
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅓ tsp salt
Directions: Making Your Own Delicious Red Lentil Dosas
Step 1: Soak Those Lentils and Rice
Start by giving the lentils and rice a good rinse in a mesh sieve. Then, toss them into a medium-sized bowl and cover them with fresh water. Let them chill and soften for about 4 hours. Patience is key!
Step 2: Blend to Perfection
Once your lentils and rice are nicely soaked, drain the water and transfer them to a high-powered blender. Add 1 ½ cups of water, cumin, coriander, and salt. Blend away until you get a super smooth batter, similar to pancake batter.
Step 3: Fermentation Magic
Pour the blended mixture back into the bowl, cover it with a towel, and let it sit away from direct heat and sunlight for 6-8 hours. This is where the magic happens, folks!
Your Wait is Almost Over
Step 4: Time to Cook
Heat a nonstick or well-seasoned cast iron skillet over medium-high heat. When it’s hot, add about a ladle full (or half a cup) of the batter to the skillet. Use the back of the ladle to spread it out in a spiral shape, like this:
Step 5: Flip and Finish
Cook until the batter starts bubbling like a pancake and browns underneath and around the edges. Flip it over and cook the other side for just a few seconds. Voilà!
Step 6: Serve and Enjoy
Serve these beauties with your favorite curry. Get ready to dive into dosa heaven!
Add comment