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

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