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Fermented dosai wraps

June 15, 2016

I discovered dosa's whilst visiting the Hamptons in America of all places, where they were served in place of wheat wraps and fell in love immediately. They are basically a healthy gluten free crepe traditionally made in India from fermented rice and lentils to enhance digestibility. Sarah Wilson switched the rice with quinoa in her Simplicious book for a nutritional boost, and whilst just as delicious I found they were not as crispy as the traditional ones so I've included both versions here. I love mixing up a big batch of batter and keeping on hand to use in place of bread.

 

INGREDIENTS

  • 2 cups brown rice or quinoa

  • 1 cup red lentils or chickpeas

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon sea salt

  • 4 tablespoons butter, ghee, or coconut oil, melted (add more if needed)

INSTRUCTIONS

  1. Place the rice/quinoa & lentils/chickpeas in a large bowl and cover with 6 cups filtered warm water. Add 2 tablespoon vinegar then cover with a tea towel or other loose cloth and let sit overnight (8 to 12 hours) at room temperature.

  2. Drain water from bowl, then in a food processor blend, adding water to create to a smooth texture similar to thick cream. I usually add approximately 2-3 cups water to the rice and 1 cup water to the lentils, but add the water slowly so the mixtures don't get too runny. Optional here you can cover and leave to sit for another 24 hrs.

  3. When fermentation is complete and you are ready to cook the dosas, heat a dry, heavy-bottomed skillet over medium heat. Meanwhile, whisk in the melted butter and a bit of additional water, if desired. (The batter should be fairly thin: It should be pourable off a spoon, yet thickly coat the back of it.) Rub a sheen of butter on the pan with a paper towel, then pour 1/4 cup batter in the middle of the pan and using the back of a ladle, quickly swirl it to create a large circle.

  4. Cook until the bottom is nicely browned and the top is dry in both appearance and touch. Using a spatula, lightly lift the dosa off the pan, shaking a bit if necessary, and set aside in a warm place until ready to serve.

  5. You may find the first one too sticky, but after a while they should turn our perfectly- if not just whisk a few extra tablespoons of melted butter into the batter. 

  6.  

    Serve topped with coconut yoghurt and berries for breakfast, add some onions to the batter and cook as an onion roll for lunch, or wrap in leftover chicken curry for dinner.

     

     Image from https://members.cooked.com.au/David-Frenkiel/Hardie-Grant-Books/Green-Kitchen-Travels/Street-food-and-snacks/Masala-dosa-recipe

     

     

     

     

     

     

     

     

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