Red Lentil Dosas

Ingredients

• Course Appetizer , Breakfast , Side Dish , Snack
• Cuisine Indian
• 3/4 Cup Long grain rice (Basmati, Jasmine, etc.)
• 1/4 Cup Timeless Red Lentils
• 1 Cup Warm water
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Tumeric, ground
• 1/8 Teaspoon Black pepper, freshly ground
• 2 Tablespoons Fresh cilantro, chopped
• Organic ghee or butter (for frying and drizzling)
• Place rice, lentils, and water, in a 1-liter jar. Cover but do not seal tightly. Allow mixture to soak for 12-24 hours at room temperature. Drain, reserving the soaking water.
• Heat a cast iron flat tortilla pan or large frypan; brush on a thick layer of ghee or butter. When water "bounces" on the surface, the temperature s ready to cook the dosas.
• Ladle 1/4 cup of batter onto the hot pan, and using the back of the ladle, spread it into a 6-inch circle.
• Cook for 1 to 1 1/2 minutes. Drizzle the uncooked top with melted ghee or butter, or brush with a pastry brush.
• Keep warm in a low oven over simmering water while cooking the remainder of the dosas. Fill with chopped fresh or cooked vegetables of your choice.
• Batter stores up to 7-days in the refrigerator in a well-sealed glass container. Before cooking, remove the batter from the refrigerator and let it come to room temperature.
• Variations: Add 4 Tablespoons grated coconut, 1 Tablespoon grated fresh ginger, and 1 finely chopped chili to the batter just before cooking.