Dosai is an Ayurvedic pancake made with Basmati Rice and Mung Beans, a perfect tridoshic complete protein that can be accompanied by soups or salads.
Step 1. SOAK
Soak equal portions of white Basmati rice and either green mung dal or yellow split mung dal in water. Cover and soak over night.
Step 2. RINSE & DRAIN
After soaking for eight hours, or over night, rinse several times in the bowl till the water runs clear: this removes the excess starch.
Step 3. BLEND
Place your drained rice and dal mix into a Vitamix or similar blender.
Do not add water yet!
Step 4. ADD WATER
Begin mixing, and add only small amounts of water at a time—only as much as needed to blend the rice and dal into a paste. Do not add too much water.
Step 5. GLASS BOWL
Remove the Dosai mixture with a rubber spatula into a glass bowl.
Step 6. FERMENT
Cover with a cheese-cloth and let the dosai ferment for about five hours. (Time will vary with room temperature.) After fermentation, it is ready for cooking. You may need to add a little water at this point to create a pancake batter consistency.
Step 7. COOK
Cook on a hot pan with ghee.
Fresh coriander chutney:
1 bunch (1/4 lb.) fresh cilantro (Chinese parsley)
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup grated coconut
I clove garlic
2 Tbs. fresh ginger root, chopped
1 tsp. barley malt or honey
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
Blend lemon juice, water and fresh cilantro until cilantro is chopped. Add remaining ingredients and blend until it is like a paste. Can be stored in covered refrigerator up to one week. Excellent with dals, grains, curries, bread.