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Fermented lentil and quinoa dosas

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Course: Breakfast
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup lentils (moong dal or red lentils, not green)
  • 1/2 cup  quinoa
  • Water to soak
  • 1 tsp of an acidic culture to sour the quinoa and lentils such as apple cider vinegar or lemon juice.
  • 1 inch fresh ginger, peeled
  • 1 inch fresh ginger, peeled
  • 1 tsp curry powder
  • Bone broth to JUST cover (amounts will be different depending on soaking time) or you can just use warm water.
  • Coconut oil or avocado oil or ghee to cook (approximately 1 TBSP).

Equipment

  • 1  Blender
  • 1 stove
  • 1 Frying Pan

Method
 

  1. 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.
  2. Once soaked, drain and rinse well. Transfer to a high speed blender or thermomix with the ginger, turmeric, curry powder.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.