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This delicious pancake like food is gluten-free, and slightly fermented so great for digestion and wonderful accompaniment to really any meal. Or turn them into their own meal by mixing with any veggie to create a thick veggie filled pancake.

To make dosas 
1. Clean thoroughly with clean water, 1 cup lentil and 2 cup basmati rice.(1 part pink or green lentils 2 part rice)
2. Using a container with a lid, soak the lentils together with the rice and 1/2 teaspoon fenugreek, fill and cover your lentil and rice completely with at least 2 inches water over the top. Watch the water over the next 24 hours as the rice and lentils expand, keep them covered so add water if needed.
3. After 24 hours of soaking, blend your mixture on high in a very powerful blender. Consistency should be smooth and thick like pancake mix. Less water is best and then add water is you need to, to create the desired consistency.
3. After your batter is completely blended, add culture or Kefir starter of choice, a dollop of yogurt also works as an inoculant to begin the fermentation of your batter. Leave the batter at room temperature for 24 hours or so, smelling the batter to be sure it gets sweet and sour smelling. Being sure to keep your batter covered so no flies or bugs come into it.
To use your dosa batter:
Heat a cast iron skillet that has been well seasoned with coconut oil to 350-375 Fahrenheit. Keeping the flame on a low to medium consistent fire.
Pour your batter onto the skillet.
Optional; use the backside of the ladle in a circular motion pushing down on the batter to spread the batter onto the skillet and make it slightly more thin. The thinning is optional.
The little half holes that appear at the top of your dosa pancake as it cooks and that’s a good sign that it was fermented perfectly.
Using a very thin spatula slowly and confidently go under the dosa. If the dosa is sticking to the cast-iron, the pan is either not well seasoned enough or you have not left to cook long enough.
After the dosas have cooked for about 1 to 3 minutes on both sides we are now ready to enjoy.
If you’d like to continue the fermentation of the batter, leave the batter out for another day or two depending on how sour you like it. The dosa batter keeps very well in the fridge for several weeks to several months.
If you have cooked dosas that you’d like to store, they do well in the fridge or freeze. When you’re ready to eat them just warm them up on the griddle.


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