Red Lentil Dosas
These pancakes are from the South of India, where they are often eaten for 
breakfast. They contain no flour, but are made from a mixture of fermented rice and red lentils. They require a little forward planning, as they have to be started two 
days in advance.


10 oz (300 g) long grain white rice
4 oz (125 g) red lentils
16 fl oz (500 ml) warm water
1 teaspoon salt
1 teaspoon turmeric
freshly ground black pepper
2 tablespoons chopped fresh coriander
oil for frying


1. Place the rice and lentils in a bowl and cover with the water. Leave to soak for 8 hours.

2. Drain off any excess water and put aside to use later. Blend the soaked rice and lentils in a food processor until smooth. Add the reserved water and blend again.

3. Put the mixture into a bowl, cover with a tea towel and leave in a warm place for 24 hours. During this time it should swell and harden and turn pink.

4. Stir in the salt, turmeric, pepper and coriander.

5. Heat a heavy-based frying pan over a medium heat for a few minutes until hot. Smear with oil and when it starts to smoke, add a small ladleful of batter. Using the rounded bottom of the ladle, gently spread out the batter into a circle.

6. Cook for a couple of minutes, until dry on top. Drizzle a little oil over the edge of the dosa, then turn over. Cook for another couple of minutes, until golden. Keep warm in a low oven while cooking the remaining dosas and serve warm.

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