Fermented Rice and Lentil Dosas

Name: Thermomix recipe: Fermented Rice and Lentil Dosas
Prep time: 48 h
Cook time: 5 min
Ingredients: 300 Grams white rice; 150 Grams dal lentils; Water as needed; pink salt flakes as needed; coconut oil for frying

Makes 6-8 Prep Time 48 hours Cook Time 5 minutes Rated: Print

If fermented foods are good for you, then this is a dinner winner. Make them even thinner and use as wraps for all sorts of amazing flavours. Curry on

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.

Need

300 Grams white rice
150 Grams dal lentils
Water as needed
pink salt flakes as needed BUY
coconut oil for frying

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 Thermomix bowl. Add 250g water to Thermomix 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 Thermomix 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!