Flavored with fresh cilantro, mint and a little sea salt, the only other ingredients are red lentils and brown rice, soaked then blended with fermented rye berry water.
These are honestly one of the first things a new "fermenter" should try and reproduce, you will be hooked in the first bite.
I made these dosas thicker than usual ( they are usually like a crepe nice and thin) so I can store overnight and transport to client's home easily ..they are actually nicer, thicker and more crispy too.
The dosas are a BIG hit with my clients, I am experimenting with some made from rice and chickpeas and will flavor like falfals with turmeric, cumin and garlic, and will feature them in a menu on Sept. 6th
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