Video: How do you make the Indian dosing recipe and fermented lentils

Welcome to Paulina Kitchen . Today we are going to get fully into a spectacular recipe: Indian doses of fermented rice and lentils .

Did you ever hear about the doses? They are like pancakes on the outside, soft inside, incredible. A vegan Indian recipe that, posts, will fly your head, also if you apply some tricks that we are going to happen to you, they are easy to do.

If you want to learn how to make this recipe so curious home , stay reading because you may find a new favorite recipe. They grab their blender and the apron that we started.

About Indian doses

They are a traditional delight in southern India, made with a fermented mixture of rice and lentils, as you will see are very easy to get ingredients. As a result we have a slightly acid crispy texture and flavor that makes them unique.

They are vegan, gluten -free and perfect for those who seek something different to vary their daily meals. This dosa of rice and fermented lentils carries comprehensive yamani rice and red lentils, which are fermented to achieve that unique crispy texture, (if you do not find these ingredients, you can also use other varieties of lentils).

A detail of this recipe is that its process takes us three days, but it is only time and patience, because the process to do them is super simple and practical .

The origin of the dosing: a treasure of Indian cuisine that you cannot lose yourself

Fermented rice and lentil doses have a fascinating story, which goes back to southern India . In this country they are part of the daily breakfast and, over the years, they have become an icon of world vegan cuisine .

The doses are traditionally made with a fermented mixture of rice and legumes , which gives them their characteristic texture and flavor.

Thanks to their fermented mass , these Indian "tortillitas" have crossed borders, adapting to international tastes and conquering hearts around the world, from local markets to the most chic restaurants.

DOSAS VS PANQUES: What makes rice doses unique?

Do not think that the doses are simply other types of pancakes , nothing farther. Unlike Western pancakes, doses of rice and fermented lentils are thinner and crispy.

Their fermentation gives them a slightly acidic flavor, similar to the mother mass , but with an unmatched crocancy. In addition, they are gluten free, which makes them an ideal option for those looking for recipes without Tacc.

If you were mistaken here and what you want is something more similar to a classic pancake, we leave you here the recipe for pancakes with dulce de leche , great.

Tips to correctly ferment rice and lentils

The key to a good dos is in fermentation, but do not scare yourself that is easier than you think. Here we leave you some tricks for the mixture to get perfect:

• Always use water without chlorine so that fermentation is not cut.
• Let the mixture covered in a warm place if possible.
• If you do not get red lentils, green or black also work.

The utensils you need to make homemade doses

To make some Indian dosa at home you do not need many utensils, but there are some who will facilitate the job:

• Powerful blender : it is essential to get a soft mixture without lumps.
• Antiating pan : Ideal for cooking the doses without sticking and with the perfect texture.
• Fine spatula : It will help you turn the doses without breaking them.
  

I chose the perfect cooking for you, before starting, how do you want your dose? 

The magic of the doses of rice and fermented lentils is in their versatility, and you can cook them according to the result you like best. Here we give you three options for you to choose how you prefer the result :

• Thick and soft dosa : If you like the softest textures, you do the process as explained, but you use a little more mixing and cook over medium heat for 2-3 minutes on each side. You will achieve a thicker dosa, ideal for assembling wraps or burritos.
• Finite and soft dosa : if you want something finer and light. You are going to dilute the mixture with water a little more, you can make a finer layer and cook it 1-2 minutes per side. This version is lighter and lighter, ideal to accompany with sauces or chutneys.
• Cryly and finite dosa : if you are the "croclant" team, this is your option. Make a very fine layer of the mixture in the pan and cook for 4-5 minutes, until the edges are golden and crispy. Perfect for those looking for a more crispy and light experience.

So you know, play with the amount of mixture, dilution and cooking time to get the DOSA that best goes with your style of eating. 

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Rice and fermented lentil dosing recipe

Yields: 4 portions

Preparation time: 3 days (includes fermentation time)

Cooking time: 20 minutes

Ingredients:

• 2 cups of integral yamani rice (you can use basmati or white rice as an alternative)
• ½ cup of peeled red lentils (or common lentils, according to availability)
• 1 teaspoon of phenogreco (optional, you can replace it with other spices)
• Water without chlorine (mineral or filtered)
• Salt to taste

How to make doses of rice and fermented lentils step by step

Day 1: Fermentation

1. Wash the integral yamani rice well and place it in a large bowl. Cover with double chlorine.
2. In another bowl, place the peeled red lentils. Cover generously with chlorine without chlorine, making sure they are completely submerged.
3. (Optional) Add the phenogreco to rice before covering it with water. This will improve fermentation and provide a characteristic taste.
4. Cover both containers with film paper and let stand between 12 and 24 hours. If it's hot, you can do it in the refrigerator; Otherwise, leave at room temperature.

Day 2: Liquefied and final fermentation

1. Drain the rice and unwanted lentils (soaking water contains useful bacteria for fermentation).
2. Licate the rice with very little water, adding only little by little to achieve a creamy texture, similar to that of a mass of crepes or pancakes. It is important not to add too much water from the beginning.
3. Liquele the lentils in the same way and then join both mixtures in a large bowl.
4. Add salt at this point, after liquefying the ingredients.
5. Cover and let the mixture be fermented between 12 and 24 hours. If you are in a cold environment, you can do it in the refrigerator, but if you are in a tempered place, let it ferment at room temperature.

Day 3: Cook the doses

1. Take the fermented mixture and add some water if it is very thick. The texture must be fluid, but not liquid, similar to the mass of crepes. Adjust it according to the consistency that is preferred.
2. Heat a non-stick pan over medium-high heat well. Pour a little of the mixture in the center of the pan and extend it quickly in a fine layer.
3. Cook over medium heat until the edges look golden. Turn carefully.
4. Serve the doses with the accompaniments you prefer, such as chutneys, sauces or vegetable stuffed.