Fermented Buckwheat + Yellow Split Pea (Matar Dal) Dosa Recipe (Gluten-Free, Vegan)
Total Time
11 hours and 25 minutes
Prep Time
3 hours and 10 minutes
Cook Time
15 minutes
Rating
4.67 out of 5 stars
(3)
Ingredients
8 servings
- 3 cups yellow split peas
- 3/4 cup water
- 1 cup buckwheat flour
- 1 tablespoon cumin seeds
- 2 teaspoons sea salt or pink salt
- 1/2 teaspoon red chili flakes
- 7 cups water
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Preparation
Step 1
Soak
Step 2
Place yellow split peas in a large bowl. Cover with water. Soak for (at least) 3 hours.
Step 3
Drain soaked split peas. Place into a blender with 3/4 cup water. Blend until smooth.
Step 4
Ferment
Step 5
Place the blended split peas in a bowl, jar or container that is not metal, but plastic or glass (metal interferes with fermentation). Cover and put in a warm, dark place to ferment overnight or at least 8 hours (the batter should nearly double in size overnight).
Step 6
Mix
Step 7
Place the fermented split peas into a large bowl. Stir in flour, spices and 7 cups of water. Mix until smooth. The batter should be rather thin.
Step 8
Grease
Step 9
Heat a cast iron or non-stick skillet over medium heat. Grease lightly with oil.
Step 10
Scoop
Step 11
Using a ladle (about 1/2 cup), scoop batter, pour into center of heated skillet and moving quickly using the handle of the skillet, tilt and swirl the batter until you have a thin crepe-like circle of batter in the pan.
Step 12
Cook for 5 minutes or until the edges are golden brown and the top is firm and cooked throughout. Fold over and remove from skillet. Repeat with remaining batter.
Step 13
Enjoy!
Step 14
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