This recipe will take a couple of days to prepare so be sure to plan ahead. It involves a fermentation processes that is broken into an eight hour and then 24 hour period.
These dosas, are part of Indian cuisine, and I took the recipe from the alive magazine. They are sort of like pancakes, but they have a different taste, almost a sour taste but when they’re topped with doas filling and sambar, it’s a great treat.
So, fermentation is a bit more common than I thought (yogurt, pickles, sauerkraut and vinegar) and fermented food items are pretty healthy — they are a source of amino acids, increase Vitamin B and C and add flavour and texture.
Again, leave time to make this. I spent close to three hours on a week night putting this together. The other option is to make the potato topping ahead of time and place it in the refrigerator until the dosas are ready and reheat in the microwave.
Here’s what you’ll need for the dosas:
- 2 cups of uncooked brown rice
- 1 cup of uncooked red lentils
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of salt
- 1 tablespoon of unsalted butter
For the filling:
- 5 to 7 small to medium new potatoes, halved
- 2 tablespoons unsalted butter
- 1 tablespoon of mustard seeds
- dried red chilies
- 1 teaspoon of tumeric1 cup green peas
- 1 medium yellow onion, chopped
Annnnd, for the sambar (and I found ingredients at Superstore):
- 1.5 tablespoons tamarind
- 1 cup lentils
- 1/2 teaspoon tumeric
- 2 teaspoons coconut oil
- 5 small dried red chilies
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 8 curry leaves
- 1/4 teaspoon asafetida (optional)
- 1 medium onion
- 1 large tomato
- 1 cup mixed chopped vegetables (such as green beans, zucchini, cabbage or carrot)
- 2 tablespoon sambar powder
- cilantro for garnish
To make the dosas:
1. Soak brown rice with four cups of water. In another bowl, cover lentils with 2 cups of water. Add lemon juice and salt. Cover, and let sit for eight to 12 hours. (A good time to do this is in the morning before work, with the next step after work).
2. After it’s sat, take the rice, drain and add to blender with about 2 cups of water. Then blend the lentils with 1 cup. Then blend the two together and blend, adding extra water if necessary, until creamy. Cover, and leave in a warm place for about 24 hours.
3. The next day, cook on medium heat on griddle like pancakes. (use coconut oil to heat pan). You may want to wait to make the filling and sambar before starting this step so they’re fresh and warm.
To make the filling:
1. Boil the potatoes until soft. Then cut them into small pieces and place aside.
1. Add the butter to the pan over medium heat and add mustard seeds, cooking until they pop (and pop they do!). Add chilies, turmeric and onion. Cook until they are translucent. Add potatoes and green peas and a bit of salt. Cook on low heat, stirring occasionally until soft.
To make the sambar
1. Soak tamarind in one cup of water for 20 minutes. Squeeze out all of the pulp and mix with water until you have a cup of liquid.
2. Rinse the lentils and add to pot of water (4 cups). Add turmeric, and oil and bring to a boil. Boil until the lentils are soft, about 40 mins.
3. Heat oil in a pan over medium heat. Add chilies, mustard seed, fenugreek and curry leaves and stir, on low heat for two mins.
4. Add onion, cooking until lightly browned. Add tamarind juice and boil gently until onions are cook.
5. Add onion mix to lentils and add asafetida, tomato, vegetables and sambar powder. Boil it all for five mins and take from the heat. Top with cilantro