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.
- 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
- 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:
- 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 🙂