Ingredients
Equipment
Method
- Soak the quinoa and lentils in water to cover with 1 tsp of acidic culture of choice overnight or for atleast 6 hours. Leave on the bench, with a lid on.
- Once soaked, drain and rinse well. Transfer to a high speed blender or thermomix with the ginger, turmeric, curry powder.
- Add JUST enough bone broth or water to cover the ingredients and blend until completely smooth. The batter should resemble a pancake consistency so if it needs more water or broth then add now.
- Optional: For a fermented version, transfer the batter to a glass jar and cover with a cheese cloth, and leave on the bench overnight, or atleast 6 hours. The batter will develop some bubbles when fermented.
- When ready to cook, heat your coconut or avocado oil or ghee in a cast iron frying pan and cook like a crepe. Swirl the mixture around the pan so that it is thin, and flip when lifting at the edges and starting to brown.
- For baby led weaning, cut the dosas into finger length/shape size, and serve on their own or with some mashed avocado or coconut yoghurt.
Notes
AGE APPROPRIATE: when tolerating 2 meals a day
Dosas are a delicious fermented Indian crepe. I love these for babies because they are easy to digest due to the soaking and fermenting of the lentils.
These are the perfect lunch, dinner or snack to take out and about with you! I also love to have them for lunch and I load them with salad or some spiced potatoes and a dollop of yoghurt! You can serve them with coconut yoghurt for your baby or greek yoghurt if they are tolerating dairy.
NOTES:
- You can store any leftover batter covered in the refrigerator for up to 3-4 days, or you can cook all of the dosas and store the cooked dosas covered in the refrigerator for up to 3-4 days, or in the freezer for 1 month (add baking paper in between the dosas so that they don’t stick together). Reheat in a frying pan on a low heat until warm to serve.
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Claire says:
I cooked these for my 8 month old and he really enjoyed them (and me too!). Great recipe as they made a lot. Thank you
Luka McCabe says:
im so glad to hear! thank you for letting me know!
Laura says:
Love the recipe but am finding it impossible to get the ‘fermented bubbles’? Any other tips or tricks?
Naomi says:
Biggest win with my 10 month old! Thank you!
Bridie says:
My 8 month old devoured these! Delicious with yogurt. Thanks!
Luka McCabe says:
yay! so glad to hear!
Luka McCabe says:
yay!! so glad to hear!
Luka McCabe says:
oh really! only thing if you're following the recipe exactly could be possibly if it is too cold? for foods to ferment they like warm areas, so a sunny spot in the house is always good! and allowing air to reach the batter - so with the lid slightly ajar :)
Nicola Bone says:
Hi there, what curry powder do you suggest using for 8 month old? Thank you
Sarah Mack says:
Can I ask if the quinoa or lentils need to be cooked first? Or just soaked
Katarina Benulic says:
Hi! I didn’t have luck with them today. I must have made something wrong. Is it a very thin batter? Like for crepes? And completely smooth? Mine wasn’t and I had to put a lot of liquid in. They were also falling apart. My guess is I didn’t make them smooth and liquidy enough. Any thoughts?
Jess says:
These look so good. Can you use canned lentils
Alice says:
Hi, is it okay to eat if there are no bubbles and it's been sitting on the bench for two days? I think it's too cold. I usually make it and it's fine, but this time no bubbles.
Luka McCabe says:
sounds too cold can you put it somewhere warmer near a heater or sunshine? it will be fine to consume, just not fermented as much
Rosie Sitoh says:
Love this recipe! I fermented on the bench overnight and it was bubbling out in the morning and super foamy. So great for popping in the freezer too
Kelly Reed says:
What can you put over the glass jar if you don’t have cheese cloth? Xx
Kelly Reed says:
Trying the optional fermented version- does it matter that the bone broth (which normally is in the fridge) is mixed through and now staying on the bench not fridge or does this have something to do with the fermenting process?