RED LENTIL DOSAS
Make and share this Red Lentil Dosas recipe from Food.com.
Provided by Horse n Hound Gal
Categories Breads
Time P1DT1h
Yield 6 dosas
Number Of Ingredients 7
Steps:
- Place rice and lentils in a bowl, cover with water and let soak for 8 hours.
- Drain off water, reserve.Place rice and lentils in a food processer and blend till smooth. Blend in water.
- Scrape into a bowl, cover with plastic wrap and let ferment for 24 hours.
- Stir in the rest of the ingredients. Heat a frying pan and add a little oil.
- Spread 3 tbsp of batter in the pan into a 15 cm dosa.
- Cook for 2 minutes, until set. Drizzle a little oil over the dosa and flip. Cook for another minute.
- Keep them warm in the oven while making the others.
Nutrition Facts : Calories 113.2, Fat 0.3, SaturatedFat 0.1, Sodium 390.4, Carbohydrate 23.5, Fiber 1.3, Protein 3.7
RED LENTIL DOSAS
An Indian pancake traditionally eaten as a breakfast dish. I found this little beauty in The Bread and Bread Machine Bible and amazingly I didn't have to change a thing,,,made with rice and lentils it's naturally gluten free and relatively low carb. And no I haven't made a mistake the prep time really is 2 days,,,but so worth the wait...The recipe only makes six Dosas so to make the effort worthwhile why not multiply the ingredients and freeze them. If you prefer a kick then add a finely chopped chilli to the batter before cooking.
Provided by WicklewoodWench
Categories Breakfast
Time P2DT4m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the rice and lentils in a bowl, cover with the warm water.
- Leave to soak in the warm water for 8 hours.
- Drain off the excess water and retain.
- Using a food processor, blend the rice and lentils together until smooth.
- Blend in the reserved water.
- Place in a large bowl and cover with cling film.
- Leave in a warm place to ferment for about 24 hours.
- Stir in the seasoning and spices.
- Heat a heavy frying pan, over a medium heat until hot.
- Add the oil and when just beginning to smoke add 2-3 tablespoons of batter.
- Spread the dosa out into a 6inch diameter.
- Cook for approximately 2 mins or until set.
- Drizzle a little of the oil over the dosa and turn over and cook for a further minute.
- Serve warm with chutney or relish.
Nutrition Facts : Calories 122.7, Fat 0.4, SaturatedFat 0.1, Sodium 390.6, Carbohydrate 25.2, Fiber 1.5, Protein 4.3
DOSAS
A dosa is a delectable South Indian crispy crepe made with a fermented gluten-free batter of lentils and rice. The ideal dosa is a little bit tangy, crisp on the outside and soft on the inside. Traditionally it's served for breakfast with potatoes, a tangy dal called sambar and some chutney. It's very versatile and I like to think of it as a wrap for a variety of fillings, including cheese, avocado, eggs, hash browns and even something sweet. You can have it stuffed or plain, with chutney on the side. In Indian homes, uncooked rice is soaked and ground in a stone grinder, which can take time. This version uses a blender. You can keep the batter for up to a week in the refrigerator and it's divine.
Provided by Food Network Kitchen
Time P1DT17h
Yield about 12 dosas
Number Of Ingredients 19
Steps:
- Rinse the lentils well in cold water and drain. Transfer them to a large mixing bowl, add the fenugreek seeds and 2 cups water and let soak at room temperature for a minimum of 4 hours and up to 8 hours.
- Drain the mixture and add to a blender with 3/4 cup fresh water. Blend until creamy with an ever-so-slight grittiness.
- Pour this mixture back into the large mixing bowl and add the rice flour, 1/2 teaspoon salt and enough water so it is the consistency of pancake batter. Mix well until evenly mixed and no lumps are remaining. Cover and let ferment until the batter has tiny bubbles, is frothy and has increased in volume, 12 to 36 hours (depending on the weather; see Cook's Note).
- Add another 1/2 teaspoon salt to the batter and mix well. The final batter should not be too thin or thick; if it's too thick, add a little water, just enough to make the batter spreadable. A very runny batter will not result in crisp dosas, but a very thick batter will not be easy to spread. If the batter is very thin, you can add 1 to 2 tablespoons of rice flour to thicken. Transfer to an airtight quart container. This mixture will keep for up to a week in the refrigerator.
- To make dosas: Heat a nonstick pan or well-seasoned cast-iron pan over medium-high heat. (If your pan is not nonstick, rub a little oil into it. A nice traditional way of doing this is by using the flat side of half an onion.)
- Pour about 1/4 cup batter in the center of the pan and with the back of the ladle or the back of a small heatproof bowl or katori, spread it from the center outwards in concentric circles by applying a gentle pressure. Don't worry if the batter does not spread very evenly. I prefer a little unevenness as that way parts of the dosa are crisp and parts are soft. Drizzle about 1 teaspoon of ghee or oil around the rim of the dosa and let the dosa cook until it becomes crisp on the thin parts and you can see it turning light brown, 2 to 3 minutes.
- Add the filling of your choice (if filling) to half of the dosa. With a metal or non-stick turner, flip the other half over and transfer to a plate. Repeat with the remaining batter. Dosas are best eaten right away. Serve with Easy Tomato Chutney, if desired.
- Heat the vegetable oil in a medium saucepan over medium-high heat. Once hot and shimmering, add the mustard seeds. They should pop immediately. Lower the heat to medium and add the lentils, red pepper flakes and curry leaves if using. Be careful, as the curry leaves will sputter. Cook, stirring often, until the lentils turn golden brown, about 1 minute. Add the garlic and cook until it just starts sizzling; you do not want it to brown. Add the tomatoes, turmeric and 1/2 teaspoon salt. Increase the heat to medium high, bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 15 minutes.
- Add the jaggery or raw sugar and tamarind paste and cook until well mixed and the sugar has melted, 4 to 5 minutes. Add salt to taste. Remove from the heat and add the roasted sesame oil to finish, if using.
- Once cool, transfer the chutney to an airtight container and refrigerate. This chutney will keep for up to 2 weeks in the refrigerator.
RED LENTIL DAHL
Quick and easy red lentil dahl. Super easy and super simple. Vegan and guten-free too.
Provided by aberrow
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
- Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
- Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
- Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.
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