I personally love dosas, the fermented South Indian pancake crepe made from rice and lentils. What a great vessel for eating any and all things! These are not just for Indian food folks...I like to use mine as a fermented breakfast taco filling it will eggs, cilantro, sauerkraut or kimchi, amongst other yummy things. I recently taught a couple workshops on dosa making and here is my recipe below. Enjoy!
1/4 cup mung beans + 1/4 cup brown rice
Soak for 18-24 hours
Drain, rinse, and let set in a strainer covered with a wet towel for a day, or until the mung beans have grown a 1/4 inch sprout.
Make sure to keep the towel damp and rinse the beans once or twice over the 24 hours.
When the mung beans have sprouted place the rice and beans in a blender with 1/2 cup filtered water (non-chlorinated) and blend until smooth.
Pour into a glass jar twice the volume of the batter to give it room to rise, and let sit in a slightly warm spot covered with a damp towel for 8 hours, or until bubbly. Refrigerate, or use right away - will keep in the fridge for a few days.
To use the batter add:
1/4 - 1/2 tsp herb salt, or sea salt
Optional: 1 tsp maple or agave syrup, or coconut crystals - this will give them a more golden brown color when they are cooked.
Heat a small cast iron skillet, or a crepe pan, brush or spray the pan with grapeseed or coconut oil.
Place one or two tablespoons of batter in the pan and spread out with the back of the spoon.
It will have lots of little holes in it and when it is done the edges will be slightly brown and curled up.
Flip and cook briefly on the other sideremove the dosa from the pan, place it on a paper towel, and repeat the process.
The batter may seem thick at first but try one or two before thinning make sure to heat the pan up well before adding the batter so it doesn’t stick.
You can add chopped cilantro, toasted cumin, coriander, mustard seed, or pickled veggies to the batter to spice it up.