Recipe: Dosa Batter
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Ingredients
- 10 oz. Water (to puree lentils)
- 3 c. Rice Flour, sifted
- 14 oz. Water
- 1 c. Ivory White Lentils
- 1 qt. Water (for soaking lentils)
Recipe Preparation
- Wash the lentils in a mesh strainer under cold water until the water turns clear. Set aside.
- Mix the lentils with 1 qt. of water in a storage container. Soak for 6 hours at room temperature.
- Drain the lentils in a mesh strainer and rinse with cold water to remove starchy residue.
- Pulse purée the lentil mixture in a vitamix blender or equivalent.
- Create a smooth, thick batter by streaming in cold water (about 10 oz.) with the blender on high.
- Scrape down the sides of the blender to fully purée and remove lumps.
- Whisk together the lentil purée and sifted rice flour in a large stainless steel bowl.
- Add the remaining water (14 oz.) and whisk until smooth.
- Ferment the mixture by placing it in a non-reactive storage container about twice the volume of the batter. Cover with plastic wrap and let it rest at room temperature overnight. NOTE: The batter isn’t ready until there are noticeable air bubbles throughout the batter. This could take two days (or warmer air temperature).
- Refrigerate the fermented batter until needed for service.
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