Fermented Pancakes: Oat Dosa

Fermented Pancakes: Dosa
Yields 6
Only 3 ingredients! Super easy fermented batter that will go a long way. If you're avoiding wheat - these make great tasty and quick wraps for breakfast, lunch, and dinner. Stuff them with sweet or savory fillings, or snack on with relishes, dips, or chutney's.
Write a review
Print
Prep Time
24 hr
Cook Time
5 min
Prep Time
24 hr
Cook Time
5 min
Ingredients
  1. 4 cups of organic raw grains (oats, rice, millet, wheat, etc) - mix 'em up for multigrain!
  2. 1 cup lentils (white, red, or green)
  3. 1 tsp. Fenugreek seeds (optional)
  4. Clean water to soak, blend and thin batter*
  5. 2 tsp. salt (to taste)
  6. Oil, butter, or ghee for frying
Instructions
  1. Soak all you grains + Fenugreek in a large container for at least 10 hours. Mixture WILL expand!
  2. Add more water if necessary. Approx. 1 part grains to 4 parts water.
  3. When blending you might have to break your soaked grains down into smaller batches – to process, unless you have a large blender. I use my Nutribullet about 1/2 full. Works great!
  4. Add water/kefir/kombucha as needed to blend into a batter like consistency. Not too wet!! You can always add more liquid, but you can’t take liquid out.
  5. Once your grains are blended down to a nice paste consistency*, you can add the remaining/optional ingredients to your batter.
  6. Set in a warm place, covered with cloth, and allow the batter to ferment another 8-12 hours. The longer you leave it, the more sour it will get.
  7. Cook as you would pancakes or crepes. Medium heat, skillet – wiped with grease/oil/butter. If doing crepes/dosa – no need to flip.
  8. Keep batter in the fridge from this point on. Will still continue to sour slightly, but not as much as if you left it out at room temp. Will last about a week, before it gets really sour.
  9. Adjust recipe amounts (maybe 1/2, if it’s just you).
Notes
  1. * Use water Kefir or Kombucha to blend your mixture (add 1/4 c. at a time).
  2. * Thin batter makes softer dosa. Thicker batter makes crisper dosa.
  3. Get creative and add whatever you want during the blending phase – fresh herbs, spices, onion or garlic, sundried tomatoes, or fruit. A little enhancement goes a long way, so be sparing.
My Mystic Mama http://www.mymysticmama.com/

Share your thoughts...