I first learned of dosas from Kathleen. She informed me that she does not think a diet is complete without resistant starch, and advised me to soak potatoes and ferment rice and beans. She is one of the queens of fermenting, and has had personal success healing her son’s autism through dietary intervention (read her story here).
My family loves dosas. I make them in a regular skillet and can only make one every few minutes. As soon as one is done, it disappears…and everyone is constantly begging for more. When we run out of the batter, they count the seconds, minutes, hours, days…until they can get another dosa fix. It is one food my little love bug does not like to share–and that’s really saying something, because he loves sharing food!
What I love most about dosas is they are so versatile. We’ve made them in the traditional way, we’ve made them a bit thicker and more flexible like gluten-free wraps (then made tacos with them), we eat them with chutneys, dips, salsas, meats, sauces and soups. We especially love slathering them with tons of raw butter and chowing down! I think dosas may have come straight out of Heaven…really!
Fermenting the rice and beans makes each more digestible, gets rid of certain food chemicals and toxins (such as arsenic), and also lowers the sugars in them. This makes traditionally fermented dosas a great introductory food for those transitioning off of the GAPS/SCD diet. Be wary of dosas that you don’t make yourself, there are many “shortcut” ways that don’t provide the same benefits.
I have made them Kathleen’s way, as well as with a variety of different spices. The basic recipe I use is as follows:
1/4 cup red lentils
3/4 cup white Jasmine or Basmati rice
1 cup water
1/2 tsp salt