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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- 300 g white rice
- 150 g dal lentils
- Water as needed
- Pink Salt Flakes as needed BUY
- Coconut - Oil for frying BUY
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.
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.
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.
Preheat a frypan on a medium heat (Induction 6). Pour the mixture back into the TM bowl.
Blend 1 min/speed 8. If the batter is too thick to pour, add a little more water and repeat blending.
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.
Cook on both sides and keep warm in a hot oven until use.
Serve as an accompaniment to curry of choice.