I love Masala Dosa (dosha), a south Indian dish that is eaten for breakfast, lunch, dinner or a snack! Here is my recipe (*), I have worked in my own style to this;-)
DOSA:
5 cups of rice (I use brown rice, and buy a sealed pkg- I recently read about bulk brown rice going rancid easily)
3/4 cup of Urid Dal
*2tbs of Apple cider vingear
-Soak in water overnight or 8-12 hours to soften. The vinegar helps to reduce phytic acid and begins fermentation process.
-Blend until smooth ADD SALT (about 1tbsp +)and keep in ceramic or glass bowl to ferment for about 12 hours. If it is cold in the kitchen this process will take longer, you can keep it in a warm stove (turned off) overnight.
If you are making the Masala do it before cooking dosa.
-TO COOK: Place a ladle full on large non-stick pan or crepe pan. Draw a light circle beginning on the inside to the outside to make it a thin layer, being careful not to break the mix. You can put a small piece of butter or coconut oil on top for extra crispyness)
MASALA:
Potatoes (*sweet or red) (amount depends on how much you would like and size of potatoes)
Onion (1-2)
*Carrots (1) shaved
Beet root (1/2 small) shaved
*Kale (1-2 leaves)
mustard seeds (black)
Garlic (1-2)
GingerÂ
green chili (1/4 slice)
Coconut oil
tumeric pwd
Coriander pwd
-Boil Potatoes until soft
-Heat coconut oil in a pan and add mustard seeds (allow to sputter), add onion, garlic, ginger and green chili. Fry, then add tumeric and coriander pwd. Add cut up/mashed(ish) potatoes, carrot and beet shavings and chopped kale. Fry until desired, add salt or braggs to taste. Put potato on top of Dosa, garnish with cilantro and voila!
moksha mama 