As with all my recipes, I love adding a twist. This time, rice is the hero ingredient, and the pancake is rooted in Ayurvedic cuisine. I present to you The Dosa Pancake, a thin, savoury pancake in South Indian cuisine made from a fermented batter of ground black gram and rice.
Fermented rice and lentils are blended together and cooked in clarified butter to create a crisp crepe. Dosa Crêpes are usually served at breakfast with sambars and chutneys but are easily customisable and can also go well with our Spinach Kitchari.
Dosa Pancake
Prep Time: 4 hours & Overnight Fermenting | Cooking Time: 10 minutes | Serves: 4
450g Spekko Basmati rice
150g Split red lentils
8g fenugreek
12g salt
1 teaspoon of Ghee
Soak rice in 1 litre of water for 4 hours.
Cover the lentils and fenugreek with a little water in a separate container for 4 hours.
Blend the rice using 250ml of the soaking water, then add the lentils and fenugreek. Add a little more soaking liquid if needed.
Cover with muslin cloth; allow to ferment overnight.
Mix batter and add salt.
Cook over medium heat using ghee till crisp crepes are achieved.