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Red Lentil Dosa
Red Lentil Dosa (also known as Dhosa) is a traditional Indian recipe (from South India) for a classic fermented pancake of rice and red lentil batter with spices that's fired to cook and which are typically served with curries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Red Lentil Dosa.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating:
Tags : Vegetarian RecipesSpice RecipesBean RecipesIndian Recipes
This is a classic South Indian pancake made with red lentils that is typically served as an accompaniment to curries, just like North Indian flatbreads.
Ingredients:
150g long-grain rice
50g red split lentils
250ml warm water
1 tsp sea salt
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
2 tbsp fresh coriander (cilantro) leaves, finely chopped
vegetable oil for frying
Method:
Wash the rice and lentils, turn into a bowl then pour in the warm water, cover and set aside to soak over night.
The following day drain off the water (reserve this) then turn the rice and lentil mix into a food processor. Process until smooth, gradually blending in the reserved soaking water.
Scrape the mixture into a warmed bowl, cover with clingfilm (plastic wrap) then set aside in a warm place to ferment for 24 hours.
When ready to cook, stir the sea salt, turmeric, black pepper and coriander leaves into the fermented batter.
Place a heavy-based non-stick frying pan over medium hot. When the pan is heated use a piece of kitchen paper to smear oil over the pan. Add about 3 tbsp of the rice and red lentil batter then use the back of the spoon to smear out the batter to form a pancake about 15cm in diameter.
Cook in the pan for between 90 seconds and 2 minutes, or until cooked through. Smear the top with a little oil then flip the pancake over and cook for 60 seconds on the other side.
When cooked, remove the pancake and set aside to keep warm in a low oven as you cook the remaining pancakes. Serve warm as an accompaniment to South Indian curries.