Suits: GF, DF, Nightshade free, Vegan.
Ingredients - Dosas:
- 300 gm / 1½ cups Jasmine rice
- 100 gm / ½ cup Split red lentils
- 10 gm / 1 tbsp Fenugreek seeds
- 500 ml / 2 cups Water
- Coconut oil (for frying)
Ingredients - Masala Cassava:
- 400 ml Coconut cream
- 2 tbsp Coconut oil
- 1 kg Cassava, diced in 2-3cm cubes
(substitute with potatoes if you can't find cassava) - 100 gm / ⅔ cup Shredded coconut
- 1 Brown onion, diced
- 1 tbsp Minced garlic
- 1 tbsp Salt
- 1 tbsp Turmeric powder
- 1 tbsp Black mustard seeds
- 1 tbsp Cumin seeds
- 1 tsp Black pepper
- Salt (to taste)
Method:
- Prepare the dosa batter one day in advance by soaking lentils, rice and fenugreek for 4-6 hours, until soft
- Strain the water and rinse well. Place the soaked grains in a blender with 2 cups of water. If your blender is too small, do this in batches and portion out water between each
- Blend for roughly 2 minutes, or until the mixture has become a thick, smooth batter. There should be no grainy pieces left
- Place the batter in a bowl and cover, leave to ferment for 8 hours or overnight at room temperature
- For the filling, dice cassava into 2-3cm chunks, removing the fibrous core. Place in a pot and cover with cold water, adding 1 tbsp salt and 1 tbsp turmeric powder
- Bring gently up to a simmer and cook until the cassava just begins to soften. When you can poke through with a knife, strain the water, saving roughly a cup for later
- While the cassava is simmering, heat a medium sized pot and toast the mustard and cumin seeds until aromatic and fragrant
- When the mustard seeds begin to pop add in shredded coconut and toast until lightly brown. Add coconut oil, onions, garlic and pepper. Fry for 1-2 minutes, until onions soften
- Add the cassava to the pot and stir through gently, being careful not to break the pieces. Next, add the coconut cream and a cup of the cassava cooking liquid. Taste for seasoning, adding salt if necessary
- Cook for 5-10 minutes, until cassava is soft and the liquid has reduced to a thick, creamy sauce
- While the masala cassava cooks, heat a large pan over medium high heat with 1 tbsp of coconut oil. When the oil is hot, pour in a ladleful of dosa batter and spread it thinly across the surface of the pan and cover with a lid. If it begins to break, add 2-3 tbsp of water to the batter until it coats the pan evenly
- Fry the dosa until golden brown on the underside. When the edges begin to brown and become crispy and the top looks like it has set, remove it from the pan and begin again
- Spoon some of the masala cassava into each dosa and fold the edges in. Gently flip the dosa, so the fold is on the underside, and garnish with fresh coriander and any condiments of your choosing
History & Benefits:
Fermenting foods allows for myriad health benefits, including predigestion. These fermented dosas are easy on the stomach as much of the work has already been done for you!
