Vegan and gluten-free
Approx. 5 min. + 5 h soaking time + 12 h fermentation time + baking time
4 cups of basmati rice
2 cups of Dal (e.g. Urad Dal or Mung beans)
¼ teaspoons of fenugreek seeds
2 teaspoons of salt
Sunflower oil or Ghee
1-2 tablespoons of buckwheat flour, if you want
Step 1: Put the rice in a bowl and cover with plenty of water. Put the Dal and the fenugreek seeds in another bowl and cover the bowl with water as well. Let both stand covered at room temperature for at least 5 hours or overnight.
Step 2: Pour the soaking water from both bowls. Puree the rice with a little water with the blender, the Dal, and the fenugreek seeds in the other bowl as well. Gradually add as much water until the mass gets a pasty consistency.
Step 3: Now put the rice dough and lentil dough together and cover and leave to ferment overnight at room temperature for 12 hours. The dough should then be almost doubled.
Step 4: Finally, salt the dough and, depending on your taste, add 1-2 tablespoons of buckwheat flour without lumps if the dough is too thin (this is not typical for this recipe, but I like it a lot). If it is too thick, just add a little water. The dough can be stored covered for 3 days in the refrigerator.
Step 5: To finalize, heat a coated pan without fat, pour some dough on the pan, and let the dough bake at medium setting until you can see small bubbles. Then turn it carefully (I put a little sunflower oil with a brush under the edges), coat the new surface with very little sunflower oil, and finally turn the crepe briefly again. Serve the dosa hot with a chutney of your choice… and enjoy.