A dosa is a cooked flat thin layered rice batter, similar in appearance to a crepe. It originates in South India however is now popular all over the world. It is made from a fermented batter of white rice and lentils. We have replaced the white rice with brown rice which still has all the vitamins and minerals intact. It is a complete meal with grains, lentils, and vegetables. The batter is fermented having lots of probiotics that are very beneficial for our gut and immune health.

Prep Time

30 minutes

Prep Notes

First night:

• Soak split black gram
• Soak brown rice
• Soak beaten rice (preferably brown rice)

Second night:

• Drain water from the soaked rice and black gram and blend into a batter. Pour into a bowl and leave overnight covered with a lid for fermentation in a dark warm area.

Cooking Time

40 minutes

Yields

4 Servings

Ingredients

For the dosa

• 3 cups brown rice
• 1 cup split black gram
• 1 cup beaten brown rice

For masala potatoes

• 5 medium-sized boiled potatoes
• 6 to 7 curry leaves
• ¾ tsp sambhar powder
• ½ tsp mustard seeds
• ½ tbsp coconut cooking oil or ghee
• Sea salt to taste

For sambhar soup

• ¾ cup split red gram
• 10 okra (lady’s finger) cut in halves
• 4 strings long beans cut to the same size as okra
• 1 carrot cut in the same size as okra
• ¼ cup fresh tamarind
• 10 curry leaves
• 1 tbsp coconut cooking oil or ghee
• 1 ½ tsp sambhar powder
• 1 tsp mustard seeds
• Sea salt to taste

For Coconut Chutney

• 2 cups coconut flakes
• ¾ cup roasted peanuts or sunflower seeds
• 5 curry leaves
• 1 green chili
• ½ inch piece of ginger grated
• ½ tbsp coconut cooking oil or ghee
• Sea salt to taste

Directions:

For Dosa

• Thin the fermented batter with water to a dropping consistency, which can be spread easily
• Add a bit of sea salt (optional)
• Use a big hollow ladle to pour onto a heated non-stick ceramic pan and with the backside
  of the ladle spread the batter into an oval shape like a pancake.
• Sprinkle a few drops of coconut oil or ghee around the pancake and cook for two minutes on low heat
• Fold it into half and remove from the pan

For Masala Potatoes

• Heat oil in a pan
• Add the mustard seeds and curry leaves and stir
• Add the sambhar masala, salt, and the boiled potatoes
• Cook for about five minutes stirring so the spices are fully blended with the potatoes

For Sambhar Soup

• Boil the split red gram with salt in a pot
• Heat oil in a pan, add mustard seeds and curry leaves
• Add sambhar masala, the cut vegetables, and salt
• Cook for a few minutes and pour this mixture into the pot containing the boiled red gram
• Cook them together for about 15 minutes, till the vegetables are soft
• Add water to the fresh tamarind to form a paste and then squeeze out the juice into the pot (as per taste)

For Coconut Chutney

• I a blender blend together coconut flakes, roasted peanuts, green chili, ginger and salt
• Heat oil in a pan, add mustard seeds and curry leaves
• Pour onto the blended mixture and mix well

Notes:

Tamarind juice can be replaced with mango powder

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This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.