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Cooking time90 min.
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ComplexityLow
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Servings4
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Montsià RiceBasmati
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Recipe ofWinter
Are you an Indian cuisine fan? Masala dosa is a crunchy crepe made from basmati rice and lentils that can be eaten alone or filled with stewed potatoes, for example. This is the ideal recipe for gluten-free vegetarians.
Ingredients
- 300 g of Montsià Basmati Rice
- 100 g of lentils or urad dal
- 4 potatoes
- 150 g of peas
- 1 teaspoon of curry
- 1 teaspoon of coriander
- 1 teaspoon of ginger
- 3 cloves of garlic
- pepper
- salt
- garam masala
0/11 Ingredients
0/11 Instructions
Instructions
- Cook the rice, drain and let it cool. Place it in a large container holds twice the water. Let stand for 8 hours.
- Soak the urad dal or lentils with plenty of water and leave it overnight.
- The next day, drain the rice and the urad dal or lentils. Add the rice in a mixer until smooth. Add 1 cup of water.
- Repeat the process with the urad dal or lentils. Beat it while you add water until you get a uniform dough.
- Mix this dough with the rice, stir it, add a little salt and then ferment until small bubbles are made (about 7 to 12 hours).
- Mix the dough with a little water, until you get a paste that can be poured, but not too runny.
- Pour the dough into a nonstick skillet, roll it out completely to make very thin dosas.
- In a large skillet, heat oil and sauté the onions and garlic over medium heat.
- When the color is transparent, add peas, diced potatoes and spices.
- Add water little by little as the stew needs it.
- Pour the filling over the dough, roll up and... voila!