Dosas – clatite sau lipii indiene sunt un inlocuitor foarte bun pentru paine deoarece sunt fara gluten si in acelasi timp sunt proteice si foarte gustoase. Gustul lor poate fi dat de diverse condimente pe care le preferati  (coriandru, curry, cumin, oregano sau busuioc etc) si constituie o baza foarta buna pentru diverse sosuri de tip chutney sau spread-uri.
Trebuie sa va planificati aceste clatite cu 2 zile inainte deoarece ele trebuie sa urmeze un proces de fermentatie.

Ingrediente (organice) – pentru aproximativ 22-25 clatite:

– 1 cana de linte rosie
– 1 cana si jumatate de orez basmati integral
– putina zeama de lamaie sau zer pentru fermentat
– apa
– sare
– coriandru
– unt de cocos pentru prajit

Mod de preparare:

Spalati bine lintea si orezul, adaugati apoi apa curata cat sa le acopere bine si zeama de lamaie sau zerul. Lasati la fermentat 24 ore la temperatura camerei (20-22 grade Celsius).

Dupa cele 24 de ore goliti apa de pe boabe si puneti in blender compozitia. Adaugati sare si putina apa curata si mixati pana devine o pasta ca un aluat de clatite mai gros.

Puneti din nou la fermentat la temperatura camerei pentru inca 20-24 de ore. Cand este suficient de fermentata compozitia trebuie sa aiba un gust usor acrisor  iar deasupra sa prezinte niste bule de aer – atunci inseamna ca este gata de copt.
Dati gustul care va place acestui aluat de clatite – coriandru, oregano sau busuioc sau alte condimente apoi adaugati apa daca mai este necesar pentru a obtine un aluat subtire de clatite. Din ce am testat pana acum pot sa spun ca sunt foarte gustoase cu coriandru.

Incingeti tigaia foarte bine inainte de a incepe; coaceti dosas la fel ca si clatitele normale.

Se pot servi simple sau cu diverse pate-uri, spread-uri sau sosuri de tip chutney. Eu am servit cu zacusca si muguri de brocoli sau cu Baba Ganoush (reteta Baba Ganoush ).

Dosas – indian pancakes 

Dosas – pancakes or Indian sticky rice are a very good substitute for bread because they are gluten-free and at the same time they are very tasty protein. Their taste can be given by various spices that you prefer (coriander, curry, cumin, oregano or basil, etc.) and they constitute a very good base for various chutney-type sauces or spreads.
You have to plan these pancakes 2 days in advance because they have to undergo a fermentation process.

Ingredients (organic) – for 22-25 pancakes:

– 1 cup of red lentils
– 1 and a half cups of whole basmati rice
– a little lemon juice or whey for fermentation
– water
– salt
– coriander/other spices
– coconut butter for frying

Directions:

Wash the lentils and rice well, then add enough clean water to cover them well and lemon juice or whey. Leave to ferment for 24 hours at room temperature (20-22 degrees Celsius).

After the 24 hours, empty the water from the grains and put the composition in a blender. Add salt and a little clean water and mix until it becomes a paste like a thicker pancake batter.

Leave to ferment again at room temperature for another 20-24 hours. When it is sufficiently fermented, the composition should have a slightly sour taste and show some air bubbles on top – then it means that it is ready to bake.
Give the flavor you like to this pancake batter – coriander, oregano or basil or other spices then add water if needed to get a thin pancake batter. From what I have tested so far, I can say that they are very tasty with coriander.

Heat the pan very well before starting; bake dosas just like normal pancakes.

They can be served plain or with various pates, spreads or chutney-type sauces. I served with zacusca and broccoli sprouts or with Baba Ganoush (Baba Ganoush recipe).

Categories: Clatite&lipii, Fara gluten, Fara lactoza, Vegan

Tags: De post, dosas, linte, Orez, rice