Red Lentil Crepe (dosa)
I have been loving these lately. Traditional dosa have rice flour or chickpea flour in them as well as lentils, but these ones are made simply using red-lentils, water and salt. You could absolutely add some herbs/spices if you like. They are a great bread alternative. I’ve been enjoying them with a green goddess dressing, or with some sautéed greens. Remember to plan ahead with these, as the lentils require soaking (you can prep before you go to bed or work). I often add some turmeric and black pepper to this mix too.
Ingredients ~
1 cup (208 g) DRY (uncooked/raw) split or whole red lentils, rinsed and drained
2 cups (500 mL) water
Optional: 1/4 teaspoon fine sea salt (more or less to taste)
Optional (1 or 2 tsp of turmeric and some cracked black pepper)\
Any other herbs/spices you fancy
How to ~
Combine the rinsed lentils and 2 cups water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
Do not drain lentils.
Add the entire contents of bowl (soaked lentils and the remaining water that is in the bowl) and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
Once warm, add 1/4 cup (60 mL) of batter to the center of the pan (the recipe yields 2 cups--500 mL-- of batter). Using a metal spoon, spread the batter into a 6-inch (15 cm) circle.
Cook 1 to 1-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
Repeat with the remaining batter.
Note 1: I find using our non-stick crepe pan the best. It can take a little playing around to get it right, like all crepes.
Note 2: The recipe will not work, at all, with canned lentils or any other kind of cooked lentils.
Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
These yummy crepes are vegan, gluten free, oil free, grain free, simple to make, high in protein & fiber and pair well with lots of yummy things.
yields: about eight 6-INCH TORTILLAS
prep time: 5 MINUTES
soak time: 6-12 hours (overnight works well)