Lentil Dosa

A favorite recipe of mine. I like to share this with clients who are looking to introduce more plant based proteins into their diet.

Its simple to prep and can be stored in the fridge ready to cook for a quick meal

Ingredients:

• 1 cup rice

• ¾ cup Chana Dhal

• ¼ Cup Urad Dhal

• ¾ cup Mung Dhal

• ½ cup Toor Dhal

• pinch Asafoetida (for soaking lentils)

Soak all lentils and rice for minimum 4 hours in water and asafoetida.

Spices:

• Dried red chillies, fresh green chillies (6-10, depending on taste)

• 1 tsp cumin

• Huge piece Fresh Ginger

• 8-10 Curry leaves (little ones)

• ½ tsp Turmeric

• 1 cup fresh coconut (can buy it frozen)

• 1 tsp black pepper

• 1 tsp Ghee, plus extra for making dosa

• Salt to taste

Method:

• Fry all the spices together gently in ghee.

• Combine soaked rice and lentils with spices and then blend to a batter.   

• Leave for an hour minimum.

Cooking:

• Heat flat plate.  Pour cup (dependant on your griddle) and spread around plate.

• Take a tsp of ghee and sprinkle over dosa.

• Flip when browned.  Check the underside by lifting.

• Flip again when browned both sides.

This makes a large quantity; If you’re the only one eating, half the recipe.

The mix can be stored for 5 days in the fridge and gets better!!

Lentil Dosa and Coriander Chutney