Rice and lentil pancakes
Dosae is eaten for breakfast with chutney. They are made from nutrient rich parboiled rice and lentil batter which is fermented. Parboiling the rice increases the formation of resistant starch which can act as a prebiotic and promote gut health. Fermented foods are rich in probiotic bacteria, which support gut health and our immune system. Fermentation process also increases the availability of vitamins and minerals from the foods.
Wash rice and drain. Soak in 3 cups of water for 5-6 hours. Grind to a smooth thick batter adding a little bit of water at a time. Transfer to a large pot with a tight fitting lid.
Wash dhal and fenugreek seeds together and drain. Soak in 3 cups of water for 5-6 hours. Drain and grind to a smooth thick batter adding water little bit at a time. Add to the rice batter and mix well with a whisk.
Add sugar to assist fermentation. Close with the lid and keep in a warm place for at least 12 hours to ferment.
Add salt and just enough water to make the batter to a spreading consistency.
Grease a skillet or frying pan and let it heat over a moderate heat. Stir the batter and pour about ¼ cup batter in the centre of the skillet. Spread the batter with the back of the ladle in a circular motion starting from the center moving outwards. Dribble a little bit of oil over the dosae and cook for about 2 minutes, until little bubbles appear and it is golden brown underneath. Turn the dosae over and cook for about 30 seconds. Transfer to a plate.
Serve hot with curries and/or chutneys.
Dosae batter can be stored in the fridge for a week or frozen for 6 months.
Using urad dhal (split black gram) with skin promotes gut health.
Per Dosae: energy 496 kJ (118 cal); protein 2 g; fat 4 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 18 g; fibre 1 g; calcium 3 mg; iron 0.33 mg; sodium 229 mg
1 cup parboiled rice
⅓ cup urad dhal (split black gram with skin)
2 teaspoons fenugreek seeds
1 teaspoon sugar
1 teaspoon salt
8 teaspoons peanut oil for cooking dosae