On the menu today, a fermented pancake made from lentils and rice. If you're familiar with the Indian Dosa, that's what we're after.
There's no flour in this recipe.
There's no need for a starter either.
If you wish, you could add some kefir to the batter to kickstart fermentation, but this is really just an option. The batter will ferment all on its own just as well without any addition, though possibly somewhat slower and milder.
If you prefer a stronger tang, simply ferment for a little longer.
Your pancake will have a fairly neutral flavor. You can use it either for savory or sweet dishes.
Makes: 10-15 pancakes
Prep times:
- soaking: overnight/24 hours, then 12 additional hours, then 24 additional hours
- frying: 10 minutes
Ingredients:
- 2 cups uncooked dry rice (white or brown)
- 1 cup uncooked dry red lentils (or dry chickpeas)
- Warm water
- Olive oil or butter (for frying)
- Optional: salt to taste
- Optional: 3 tbsp. homemade kefir
- Also needed: a food processor, a large fine-mesh strainer, a large bowl, frying pan, spatula
Instructions:
- Rinse lentils (or chickpeas).
- Place in a medium-large bowl and fill with warm water. The lentils/chickpeas should be submerged well below the water surface. (They'll absorb loads of it!). Soak overnight / 24 hours in a warm place.
- Drain, rinse, put back in bowl. Fill bowl with warm water.
- Rinse rice and add to the bowl. Soak together for 12 hours.
- Remove most of the water, leaving only enough to cover the mixture. Process in a food processor till smooth. Place in bowl (add kefir if desired and stir well), cover with a towel, and let ferment in a warm place for approximately 24 hours or until aroma is tangy. You will notice that the batter expands and develops bubbles. These are signs of fermentation.
- Cover with a lid and keep in fridge until you're ready to make pancakes.
Let's make pancakes: Grease and heat a frying pan. Tip! If you intend to use the Dosa for a sweet dish, grease your pan with butter. For a savory flavor, use olive oil.- Scoop approx. 1/2 cup batter into the frying pan. Flatten and salt. Fry for several minutes, flip.
- Fry until pancake firms up and is golden brown. Repeat with the rest of the batter.
- Cover the unused batter with a lid and keep in the fridge.