 |
Prep Time: 2880 Minutes Cook Time: 4 Minutes |
Ready In: 2884 Minutes Servings: 6 |
|
An Indian pancake traditionally eaten as a breakfast dish. I found this little beauty in The Bread and Bread Machine Bible and amazingly I didn't have to change a thing,,,made with rice and lentils it's naturally gluten free and relatively low carb. And no I haven't made a mistake the prep time really is 2 days,,,but so worth the wait...The recipe only makes six Dosas so to make the effort worthwhile why not multiply the ingredients and freeze them. If you prefer a kick then add a finely chopped chilli to the batter before cooking. Ingredients:
5 ounces long grain rice |
2 ounces red lentils |
8 fluid ounces warm water |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/2 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh coriander |
oil (for frying) |
Directions:
1. Place the rice and lentils in a bowl, cover with the warm water.
2. Leave to soak in the warm water for 8 hours.
3. Drain off the excess water and retain.
4. Using a food processor, blend the rice and lentils together until smooth.
5. Blend in the reserved water.
6. Place in a large bowl and cover with cling film.
7. Leave in a warm place to ferment for about 24 hours.
8. Stir in the seasoning and spices.
9. Heat a heavy frying pan, over a medium heat until hot.
10. Add the oil and when just beginning to smoke add 2-3 tablespoons of batter.
11. Spread the dosa out into a 6inch diameter.
12. Cook for approximately 2 mins or until set.
13. Drizzle a little of the oil over the dosa and turn over and cook for a further minute.
14. Serve warm with chutney or relish.
|
|