Gluten-Free Sourdough Flat Bread – Indian Dosa

These Indian flat-breads are AMAZING!! For me, I ate a couple and it didn’t even upset my digestion; in fact I love these so much that I’m going to plan meals around them (in moderation of course). As I was eating them I was imagining all the saucy recipes I can make that I can dip this “bread” in. I have found my alternative to sourdough bread!! That is what it tastes like, yummy soft and crunchy sourdough bread, but made in a fraction of the time.

I’m always up for trying out gluten-free breads that have simple ingredients, not loaded with 5 different flours and usually heavy on powdered starches, so when I saw a recipe for dosas, I was intrigued and tried it using rice flour and garbanzo flour. It was good but I didn’t want to eat too many and wanted to find a more traditional way of making them, so I did my homework (pintrest), and used 4 different recipes together to make these. Many of the recipes seemed confusing by the instructions and I was a bit overwhelmed, but it was really simple, just took some time while fermenting…no problem.

One problem with these is that they don’t hold up well if you use it as a sandwich wrap; you have to take the filling and the dosa separately, and then assemble right before eating.

You can make a bunch and freeze them in portion size packages (Ziplocs), or you can refrigerate the batter in a glass jar with the lid closed tight, after it’s fermented. You can keep it for about 5 days; let your nose be the judge. Before using it, let it sit for an hour on the counter to become room temperature.

**These will take a couple days to make, so plan ahead when making a fresh batch.

You can fill these with anything…think crepes or wraps.

Ingredients:

2 C rice; basmati, jasmine or brown rice
1 C red lentils, white or other lentil
filtered water
2 Tbs. acid medium; whey, fresh lemon juice or apple cider vinegar, divided
1 tsp. unrefined salt
coconut oil, grass-fed butter or ghee for cooking

Instructions:

Separately wash rice and lentils, then strain.
In 2 separate large bowls, place the rice in one and lentils in another.
Cover the rice with 4 Cups of warm water plus 1 Tbs. of acid medium.
Cover the lentils with 2 Cups of water plus 1 Tbs. of acid medium.
Let both of these bowls sit for 8-12 hours (best overnight).
Then you will strain and wash separately.
Then in a food processor, blend the rice and about 1 ½ C water (or more), to make a smooth, creamy texture. You don’t want a runny batter so add the water slowly.
Place the rice in a large bowl and then blend the lentils using about ¾ C water (or more).
Add the lentils to the rice along with the salt and mix well using a whisk.
Cover the bowl with a lid, plate, or plastic wrap and make sure it can breath.
Then wrap a towel around the bowl and leave it in a warm spot to ferment for 24 hours (or more if you need).
Once it’s ready, mix it up again; your batter should be a little runny but stick to a spoon and have bubbles in it. If it is too thick, add some more water, slowly. If too thin, add powdered rice (1 tsp at a time).

This is what it looks like when the batter is done:

To Make:

Lightly grease a 8- 10 inch cast iron pan (or other pan with a low rim) with coconut oil, butter or ghee.
Heat the pan on medium and when it is hot, pour ½ Cup of the batter in the middle and spread the batter in a swirl making it as thin as you can.
When the top becomes dry, it is done (I like to flip it to cook for another minute to brown the other side too).
They are now ready to be filled, eaten and enjoyed 🙂