Picture: 1. Dosa with hummus, olives & chives, 2. Dosa with avocado, cooked squash, chives and tomatoes, and 3. Dosa with nettle pesto and sorrel.
Dosas are a South Indian crepe made from fermented mung bean and rice. These naturally gluten-free, dairy-free, egg-free, and sugar-free sourdough cakes saved me when I cleaned up my diet.
They are typically served with Sambar (a tangy veggie & lentil soup) and chutney. While they are delicious this way, I prefer making them thicker like pancakes, and topping them with some assortment of the following toppings: hummus, avocado, pesto, olives, hemp seeds, chives, or thinly sliced red onion. This for makes a *very easy* and tasty lunch or snack. They are also traditionally cooked in ghee or sesame oil, but I tend to cook them in coconut or extra virgin coconut oil. My daughter likes them with butter and maple syrup, just like regular pancakes.
While they aren't much effort, they do have a few days waiting time so I always make a big batch to keep on hand. Simply freeze them and when you're ready to eat, simply pop them in the toaster oven, then top them with your favorites.
Simple Dosa Recipe
(30 minutes active time, 3 days inactive, makes 18 cakes)
1 cup basmati rice
1 cup mung beans
4 cups water
1.5 tsp Himalayan pink or sea salt
Ghee or healthy oil of your choice
Combine basmati rice, mung beans, and water in a large bowl. Cover with a cloth and leave on the counter for 24 hours.
Place mixture into a food processor and blend until you have a thin, consistent batter. Pour it back into the original bowl and cover with a cloth. Leave on the counter for 24 - 48 hours. The longer you leave it, the more of a complex sourdough taste it will have. (I prefer leaving it out for 48 hours.)
Mix salt into batter.
Cook on a hot oiled skillet like pancakes: When edges look dry and bubbles start to appear and pop on the surface of the cakes, turn them over, about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.