Here´s a recipe that changed my life. I have it most mornings with two eggs on top. Perfect for Celiacs and easy to swallow (no crumbs) for people with dysphagia.
Dosa – fermented flat ‘bread’
INGREDIENTS
- 3 cups round round rice, (or broken rice for dogs)
- 1 cup lentils (traditional south indian)
- 1 cup chickpeas (western Dosa)
- 2 – 4 cups of water
HERBS & SPICES to taste.. such as 1 tsp rosemary and 1tsp thyme. In India, they would use Fenugreek
AFTER FERMENTATION
- 3 tsp sea salt
- 3 x big splashes of Olive or sunflower oil
- 2 more cups of water .
Makes a lot / enough to freeze. Halve the quantities if you don’t have room in the freezer.
INSTRUCTIONS
- Soak rice and lentils overnight/ 5 hours+ in lots of water
- Then wash & drain them
- Add herbs
- Pour into a Liquidiser
- liquidise for 1.5 minutes
Leave to ferment overnight in a big container; Expands by 25% at least, with a crust on top – if it goes slightly purple don´t worry
AFTER FERMENTATION
- Add 2 -3 table spoons salt to the mix
- Add the oil and 2 cups of water to the container and mix it up
- Put in 2 smaller containers – half to freeze and the rest in the fridge
COOKING
- Use a big non stick pan,
- Spread with back of spoon
- Cook at medium heat 2 or 3 minutes with pan covered, flip over when no longer liquid
- Cook for 2 minutes more
THE EATING – Favorites are
- Egg on dosa (breakfast)
- Dosa wrap with half an avocado
- Cheese / tomato on dosa
- Dosa wrap with sliced tomato
- Dosa with pickle/ curry paste
- Dosa wrap with a sweet potato chana (mild curry)
Click Western Dosa to download a DOC with the recipe, that is easy to translate into you language
