Dosas - Indian pancakes leavened through fermentation with lactic acid bacteria.
Wash lentils and rice well and place in separate bowls. Cover each with warm water, add 1 tablespoon whey or lemon juice to each and leave overnight in a warm place. Drain each and process separately in a food processor with a little water until smooth. mix lentils and rice together with salt and enough warm water to make a batter about the consistency of cream. Cover and leave another 24 hours in a warm place.
To cook, heat a heavy, cast-iron skillet and brush with clarified butter. Ladel about ? cup into pan and tip pan to spread batter. Cook about 5 minutes per side (You may further thin batter with water to make a paper thin dosa, but it takes some practice to turn these without tearing.) keep wam in oven while preparing remaining dosas. Brush pan with b utter between each pancake. Serve hot or warm with curry sauce, yogurt sauce or fruit chutney (look for these recipes in my posted recipes)
Variation: Saute 2 onions, very finely chopped, 2 teaspoons mustard seeds in buttter, 1 bunch of cilantro (optional), and 2 small green chiles (optional). Stir into batter, along with additional water if necessary to achieve desired consistency, and proceed with recipe.
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Serving Size: 1 (35g) | ||
Recipe Makes: 20 | ||
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Calories: 129 | ||
Calories from Fat: 13 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2mg | 1 % | |
Sodium 10mg | 0 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 19.9g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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