Basmati Rice Indian Dosas
Discover these healthy and tasty creps, very common in India, made with rice and red lentils. Gluten-free, healthy, and delicious!
When I discovered this recipe, I didn’t think it could work. Normally, red lentils and basmati rice are soaked separately and allowed to ferment. If you don’t like the acidic flavor, (due to the fermentation) you can shorten times and blend them without fermenting. They are delicious! and ideal too, for picnics. This recipe is more proper for salty fillings, such as:
- Steamed vegetables mixed with spiced tomato sauce with cinnamon and curry
- Green salad with gomasio and kale accompanied by Kale, Mustard, and Orange Sauce.
- Sauteed vegetables with tofu
Servings: 4 Difficulty: Very Easy Time: 15 Min.
(plus 12 hours mínimum of soaking)
- 300 GR BASMATI RICE
- 300 GR RED LENTILS
- 50 GR FRESH CORIANDER
- 10 GR GROUND GINGER
- MINERAL WATER
- 1 TSP CURRY
- SALT, PEPPER
- COCONUT OIL FOR COOKING
- Wash the basmati rice and lentils very well, until the water comes out completely transparent.
- Soak lentils and rice for at least 12 hours.
- Drain, wash again, and blend together with coriander, spices, and salt, adding water until you get a crepe-like dough. Transfer to a glass container, cover with a cloth, and leave to ferment in a cool place for 2 days. As I said before, it’s not essential to let them ferment, although they have a more exotic touch and the originals are eaten that way.
- In a pan, melt a tablespoon of coconut oil and pour the dough and flatten the dough as if it were a crep. When it bubbles, turn it over.
KITCHEN TIPS: Eat them soon because they lose texture. To give them some intensity you can add half garlic and a teaspoon of umeboshi vinegar and blend again.