Dosas

Marc Williams

Local ethnobotanist Marc Williams says when teaching fermentation workshops, he often shares this simple, south Indian recipe for savory gluten-free pancakes, or dosas, he adapted from the book Wild Fermentation by Sandor Katz.

Ingredients

• 2 cups rice
• 1 cup lentils
• 1 cup yogurt, kefir, fermented sauerkraut juice or water
• 1 cup water
• Desired seasonings (i.e. parsley, cilantro, garlic, salt, curry powder, ground chili pepper, etc. in any amount you like)
• Oil or fat for cooking

To make:  Soak rice and lentils for at least eight hours in nonchlorinated water. Strain and grind in a blender or food processor together with the yogurt, kefir, kraut juice or water. Ferment the mixture at room temperature with a permeable cover for at least 12-24 hours or longer, depending on the intensity of flavor desired. When it tastes good to you, add 1 cup water and any desired seasonings. Cook on the stovetop as you would pancakes or bake in an oven. Make sure to use some type of fat liberally, as dosas have a tendency to stick.

– Marc Williams