Red Lentil Dosas Recipes

RED LENTIL DOSAS

Steps:

• Place rice and lentils in a bowl, cover with water and let soak for 8 hours.
• Drain off water, reserve.Place rice and lentils in a food processer and blend till smooth. Blend in water.
• Scrape into a bowl, cover with plastic wrap and let ferment for 24 hours.
• Stir in the rest of the ingredients. Heat a frying pan and add a little oil.
• Spread 3 tbsp of batter in the pan into a 15 cm dosa.
• Cook for 2 minutes, until set. Drizzle a little oil over the dosa and flip. Cook for another minute.
• Keep them warm in the oven while making the others.

RED LENTIL DOSAS

Steps:

• Place the rice and lentils in a bowl, cover with the warm water.
• Leave to soak in the warm water for 8 hours.
• Drain off the excess water and retain.
• Using a food processor, blend the rice and lentils together until smooth.
• Blend in the reserved water.
• Place in a large bowl and cover with cling film.
• Leave in a warm place to ferment for about 24 hours.
• Stir in the seasoning and spices.
• Heat a heavy frying pan, over a medium heat until hot.
• Add the oil and when just beginning to smoke add 2-3 tablespoons of batter.
• Spread the dosa out into a 6inch diameter.
• Cook for approximately 2 mins or until set.
• Drizzle a little of the oil over the dosa and turn over and cook for a further minute.
• Serve warm with chutney or relish.

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.