Dosas

Dosas are a blend of fermented lentils and rice which are fried like pancakes. Similar to the teff batter called for in Ethiopian injeras, it can take several days for the mixture to ferment and be ready for frying.


This recipe was adapted from one i found in Alive magazine which used whole grain brown rice, instead of white, and red lentils. The rice and lentils aren’t cooked but soaked in water and lemon juice, then finely blended, and left to ferment. Dosas are fried in coconut oil.

We filled them with potatoes, peas, mustard, turmeric, and chilies.
– Posted using BlogPress from my iPod

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s