Fermented Rice and Lentil Dosas

Makes 6-8
by Tenina Holder

I hear that fermented foods are good for your gut, so I went with it and lookee here. Incredible flatbreads, that are kind of a cross between tortillas and naan, but a sourdough version and absolutely a breeze to make. The batter is creamy and bubbly and just nice and sour like it should be. All you need is a thermo and of course some time. I highly recommend frying in coconut oil as it really helps with the non-stick effect which is pretty vital to these dosas. I hope you love them as much as I do.

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Need

Do

1  

Place the rice and dal into an insulated serving bowl and cover with enough water to fill 5cm above the top of the grain. Soak overnight or minimum 4 hours.

2  

Drain excess water and place mixture into TM bowl. Add 250g water to TM bowl and blend 3 min/speed 10. Return mixture to the insulated serving bowl, cover and rest at room temperature for 24 hours.

3  

Stir in by hand ¾ cup water plus 2 tsp pink salt flakes. Cover and ferment further 24 hours. The mixture will be quite bubbly and fluffy when it is ready.

4  

Preheat a frypan on a medium heat (Induction 6). Pour the mixture back into the TM bowl.

5  

Blend 1 min/speed 8. If the batter is too thick to pour, add a little more water and repeat blending.

6  

Melt a generous tbsp coconut oil in the heated pan and fry the dosas, one at a time, by pouring approximately 1/2 cup batter into the hot fat. Replenish the coconut oil as needed to stop the dosas from sticking.

7  

Cook on both sides and keep warm in a hot oven until use.

8  

Serve as an accompaniment to curry of choice.

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