Dosas are one of my all time favorite foods from India! Dosas originated in Southern India, and they are now commonly found throughout India and Sri Lanka. I had one for breakfast almost every morning I was in India. They are similar to crepes, but made from fermented rice, black gram, and fenugreek. I wanted to recreate the dish, but couldn’t find black gram or fenugreek in Sofia, so I decided to substitute red lentils, cumin, and coriander. Dosas are naturally gluten free, an awesome source of protein and fiber, and this version is also oil free! I’ve also used to leftovers to make awesome wraps. This is how we made them:
Prep time: 10-12 hours
Makes ~15 dosas
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
Rinse the lentils and rice in a mesh sieve and then place in a medium sized bowl. Top the lentils and rice with fresh water and set out to soften for about 4 hours.
Drain the mixture and then pour it into a high powered blender. Add in the 1 ½ cups of water, cumin, coriander, and salt and blend until it’s super smooth like a pancake batter.
Pour the mixture back into the medium sized bow, cover it with a towel, and allow it to set away from direct heat and sunlight for 6-8 hours.
YOUR WAIT IS ALMOST OVER
Heat a nonstick or well seasoned cast iron skillet over medium-high heat. Once the skillet is hot, add about a ladle full or half of a cup of the mixture to the hot skillet at a time, and thin out the batter making a spiral shape with the back of a ladle like this:
Cook until the mixture begins to bubble like a pancake and begins to brown underneath and around the edges. Then flip it over and cook the other side for just a few seconds.
Serve these beauties with your favorite curry!