Lentil-Rice Dosa

Servings

4

Ready In:

25min

Calories/person:

53/dosa

Good For:

Component

About this Recipe

By: Dr. Jenneffer Pulapaka

A nice protein alternative that adds thickness to the dosa along with smoothness. This mixture has the ability to ferment and create a buttermilk type of taste. 100 grams (g) of cooked lentils contains: 116 calories (kcal) 9.02 g of protein.

Ingredients

1 cup rice – medium grain

1/3 cups – yellow lentils

1 tbs red lentils

Water as needed to batter

Salt to taste

—————–

Use like a:

tortilla

chapati

crepe

injera

1. 1 cup rice – med grain
2. 1/3 cups -yellow lentils and tbs red lentils

Rinse and wash with cold water all the above — keep rice and lentils separate.
Soak overnight in cold water separately.

Drain & save water in the morning. Keep both rice & lentils separate – because they have different textures and require different processing times.

Put each in a blender on the smoothly setting and process each of them. Add water until a thick “silky pancake batter” for each. Then, mix the two batters together. Salt to taste.

Set overnight on the counter for a “fermented buttermilk taste.”

Prepare the dosa like a crepe– see the video.

Cook until done on a non-stick until the edges are done, then flip and cook the other side. Let dosa rest until cooled, then roll.