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|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 129
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