Dosa is a gluten-free and fermented Indian crèpe made from a mixture of white lentils and rice. The lentils and rice are soaked overnight, then blended separately into a batter before being left in a warm oven to ferment for a few hours. The result is a sticky and tangy crèpe that becomes the perfect vehicle for all sorts of toppings, savory or sweet. Here, it's served with roasted, curried cauliflower and spicy kimchi.

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Dosa Cakes With Curried Cauliflower and Kimchi [Vegan, Gluten-Free]

Serves

4

Ingredients

For the Dosa:

  • 1/2 cup white lentils (urad dal), soaked for 2 hours
  • 1/2 teaspoon fenugreek seeds
  • 2 cups brown rice, soaked overnight
  • 1 1/2 teaspoon sea salt
  • Coconut oil, for the pan

For the Cauliflower:

  • 2 small heads cauliflower, stem removed, chopped into bite-size pieces
  • 1 yellow onion, finely diced
  • 5 garlic cloves, minced
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons sea salt
  • 1/3 cup vegetable broth
  • 3 tablespoons coconut oil, gently melted
  • 3/4 cup parsley, finely chopped
  • Black pepper
  • Olive oil
  • Kimchi, for serving
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Preparation

To Make the Dosa:

  1. Drain and rinse the brown rice and white lentils separately.
  2. Add the white lentils, fenugreek, and 3/4 cup filtered water to a high-speed blender. Blend on high until silky smooth, about 1 minute. Transfer to a large bowl and set aside. No need to wash the blender.
  3. Add the brown rice, 1 cup filtered water, and salt to the blender. Blend on high until almost smooth (the rice doesn’t need to be as smooth as the white lentils), about 15 seconds. If the blade gets stuck, you might need to add a little more water, depending on the efficiency of your blender.
  4. Transfer the rice mixture to the bowl with the white lentils, and mix well.
  5. Cover the bowl with a dish towel so the batter can breathe, and allow the mixture to ferment, either in a dehydrator (at around 90ºF) or in a warm oven. The oven light is often enough to warm the oven to the right temperature of 90ºF-110ºF. If it is not, turn put a meat thermometer in the oven, turn it on until the thermometer registers 90ºF, then turn it off, leaving the light on. This is usually enough to keep the temperature steady for a few hours.
  6. The fermentation process usually takes about 8-10 hours.
  7. Once the dosa batter has fermented, it will have increased in size, and should have the consistency of pancake batter. If it is too thick, stir in a little water.
  8. Preheat a large griddle over medium-high heat. Melt a tablespoon of coconut oil and pour about 1/3 cup of dosa batter at a time onto the pan, spreading it with a spoon so it is not too thick.
  9. Allow the batter to cook until it looks well browned on the sides, and the center is dry, about 2 minutes.
  10. Gently glide a very thin spatula under the dosa to unstick it from the pan. Unlike a pancake, you do not need to cook a dosa on both sides (but if the dosas are thick, you can always flip them to cook the other side, as well). When one side is done, reserve the finished dosa on a platter covered with a dish cloth, while you proceed with the rest of the batter.

To Make the Cauliflower:

  1. Preheat the oven to 375ºF.
  2. Add the cauliflower, onion, garlic, lemon zest, lemon juice, curry powder, sea salt, and broth to a large baking dish. Drizzle on the coconut oil and mix well.
  3. Bake in the oven until the cauliflower is soft and browned in places, about 45 minutes.
  4. Sprinkle on the parsley, olive oil, and black pepper to taste, and mix well.
  5. Serve immediately on the dosa and top with kimchi.