How to make Fermented Dosa (red lentils and rice)

This recipe is from pickl-it.com
Dosa recipe
(In this video I tripled the recipe.)
3/4 cup white basmati or jasmine rice
1/4 cup red lentils
1 cup water (spring or filtered)
3 grams salt (about 1/2 teaspoon)
Rinse rice and lentils very well until water runs clear. Add to a pickl-it jar or large glass bowl. Add the water. Cover and leave at room temperature for 24 hours.
Then put in a blender with some of the fermenting liquid and the salt. Blend until smooth. Add the blended mix back to the jar or bowl. Cover and leave at room temperature for another 24 hours.
Then when fermenting is done, time to cook. Heat non-stick or cast iron pan to medium to medium low heat. Add oil, or butter, or ghee. Spread Dosa into pan and cook about 1-2 minutes each side.
Eat plain or with cheese, potatoes, or your favorite toppings.
Store the remaining batter in the fridge. Will last about a week in the fridge.

[@ramsundar3232]

Woww, nice...As a indian who loves and makes dosa, some small suggestions,
1) Get a regular dosa pan from any indian store, much easier and crispy dosa
2) Just 1 tea spoon of melted ghee is sufficient for a large dosa. For the dosa of size you made, half teaspoon is sufficient.
3) leave the dosa for a bit longer in dosa pan for crispy dosa
4) The steps you did for fermentation is great. If you require traditional dosa, replace red lentil with skin removed urad dal and add I tea spoon of fenugreek for soaking.
5) Soak urad dal/fenugreek separately and rice separately. Urad dal/fenugreek gets blended faster. Rice needs bit more time in blender to become finer.
😀

[@toshiyukisuzuki7610]

Does the rice need to be basmati rice? Any subs? Thanks

[@ramsundar3232]

Use par boiled idli rice from indian store for better results. Good luck.

[@charisecole3123]

Evette, thank you so much for posting this video. I just started making dosa, but have never had dosa. So seeing what it should look like in all stages of the fermentation process was super helpful as well as how you cook it. I too am using Pickl-It jars so it's anaerobic.

[@Denisescrafts1]

Great video. Love your gorgeous little taste tester at the end.

[@ripsagoly]

Thankyou such a informative video ... 😃 after watching I now have rice and lentils in the jar ... we’ll see tomorrow how it turns out tomorrow 😁

[@stephanieblanco7055]

I've been wanting to make this since last year when I read about it in "The Art of Fermentation." I will try fermenting the rice and lentils separately. Nourishing Traditions suggests 3 days for rice.
Love how these look like crepes. Your daughter is adorable.

[@claremorgan6033]

The amount of red lentils in the jar look like a lot more than in the description, even tripled. Would you mind confirming the amounts. Thank you for the video.

[@CoconutBlueG]

I tripled the original recipe that is in the description. And the lentils expanded a little after rinsing.

[@Rosegarden327]

I❤this! ...
... and I have so many questions:
What exactly is room temperature here?
Which range is ok for this wonderful lentil rice mixture? Asking because here in the far north of Europe the room temperature can be challenging for fermenting beside the summer months: during the day 18-19°C / 64°-66°F and during the nights it can drop down to 14°C / 57°F🥶😊
How long does the fermented dough stay healthy? The fermentation will go on, right, so lasting for using in portions over a few days shouldn't be a problem, or is it?
Last but not least: Where to store it: kitchen table or in the fridge ... or can it even be frozen in portions?😃
Before disappointing tests, I want to ask you and all of you who has tried this.
Thank you💝!

[@CoconutBlueG]

Sorry for the late response. Haven’t been on here much. I would ferment near the warmest part of your kitchen. Probably by stove. My house is usually above 70 degrees F and even warmer in summer. You can still ferment at colder temps it will just take longer. You will know when it’s done by the air bubbles made when fermenting. After it is done fermenting I store in fridge and use up in about a week. The longer you store the more separated the batter gets. If you are going to freeze then cook them first then freeze after they are cooked.

[@ravirajpatil4576]

Thanks

[@marykay7878]

can i switch out the white rice with something slow carb? like whole oats, or other whole grains that have been grinded, or maybe white beans?

[@HumaTuber]

I think yes

[@rajuvarma5338]

Buy a dosa pan

[@paulinemundt438]

We do not need to hear the annoying blender noise.

[@erdbeerzwiebel3404]

I do

[@levienderle4136]

Chill bro

[@levienderle4136]

She’s helping us