Speedy Lentil and Rice Dosa with Chickpea Flour
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking Time 12 hours
Total Time: 12 hours 25 minutes
Servings: 4
Description
A faster version of traditionally gluten free dosa, made with chickpea flour, lentils, and rice. The lentils and rice have to be soaked ahead of time, but these aren't fermented and have beautiful crisp edges.
Ingredients
- 120 grams (½ cup) brown rice
- 100 grams (½ cup) lentils*
- 750 ml (3 cups) water
- 80 grams (½ cup) chickpea flour
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Coconut oil for cooking
Instructions
- Place the rice and lentils into a large bowl and cover with water to soak overnight, or for at least 12 hours.120 grams (½ cup) brown rice, 100 grams (½ cup) lentils*
- When you're ready to make the dosa, strain the rice lentil mixture and rinse well.
- Place the soaked rice and lentils into a blender and add the water, chickpea flour, salt, and pepper. Blend at high speed for at least two minutes, or until fully combined. Depending on your blender it may not be completely smooth, but there should be no recognizable pieces remaining.750 ml (3 cups) water, 80 grams (½ cup) chickpea flour, 1 teaspoon sea salt, ½ teaspoon pepper
- Pour the mixture into a bowl.
- Heat a large, non-stick** pan over medium heat.
- Add a small amount of coconut oil and ladle about 1/4 cup of dosa batter into the pan, using the ladle to spread the batter into an even thickness. If you create a hole just fill it with a little extra batter.Coconut oil
- Cook for about 30 seconds, flip, and cook for an additional 30 seconds on the other side.
- Repeat until all of the batter has been used, and serve immediately.
Notes
• If they're tearing when you flip then you might need to let the first side cook a little longer.
• Leftovers keep surprisingly well for a day, if you have any. I store them in a jar and eat them cold, but they're definitely not as good as fresh.
* I have made these with both brown and red lentils, both work well.
** This was updated 27/03/2018 to note that a non-stick pan is best and that this may not work in other pans, such as cast iron.
• Leftovers keep surprisingly well for a day, if you have any. I store them in a jar and eat them cold, but they're definitely not as good as fresh.
* I have made these with both brown and red lentils, both work well.
** This was updated 27/03/2018 to note that a non-stick pan is best and that this may not work in other pans, such as cast iron.
Nutrition
Calories: 274kcal | Carbohydrates: 49g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 490mg | Fiber: 11g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.