Red Lentil Dosas

1. Place rice and lentils in a bowl, cover with water and let soak for 8 hours.

2. Drain off water, reserve.Place rice and lentils in a food processer and blend till smooth. Blend in water.

3. Scrape into a bowl, cover with plastic wrap and let ferment for 24 hours.

4. Stir in the rest of the ingredients. Heat a frying pan and add a little oil.

5. Spread 3 tbsp of batter in the pan into a 15 cm dosa.

6. Cook for 2 minutes, until set. Drizzle a little oil over the dosa and flip. Cook for another minute.

7. Keep them warm in the oven while making the others.

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Nutrient	Quantity
Total fats	1.1383 g
Protein	11.7841 g
Carbohydrates	32.1039 g
Energy	179.8665 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.123 g
Water	242.8864 g
Aspartic acid	1.3679 g
Calcium, Ca	55.6945 mg
Lutein + zeaxanthin	22.521 g
Fiber, total dietary	5.8715 g
Fatty acids, total saturated 22:0	0.0067 g
Carotene, beta	98.965 g
Niacin	0.7733 mg
Vitamin A, RAE	8.4905 g
Arginine	0.937 g
Riboflavin	0.0584 mg
Tocopherol, beta	0.0001 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0053 g
Glutamic acid	1.8899 g
Stigmasterol	1.98 mg
Sodium, Na	9.655 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0009 g
Total lipid (fat)	1.1383 g
Manganese, Mn	1.2759 mg
Fructose	0.0094 g
Proline	0.5236 g
Fatty acids, total saturated 16:0	0.1449 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0359 g
Choline, total	1.1239 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	0.073 g
Serine	0.5609 g
Fatty acids, total saturated 10:0	0.0136 g
Fatty acids, total saturated 18:0	0.024 g
Vitamin B-6	0.2013 mg
Selenium, Se	0.1674 g
Ash	1.7931 g
Fatty acids, total saturated 18:1 undifferentiated	0.2501 g
Pantothenic acid	0.2026 mg
Phenylalanine	0.6035 g
Beta-sitosterol	22.6 mg
Copper, Cu	0.6813 mg
Betaine	0.2479 mg
Thiamin	0.2482 mg
Methionine	0.105 g
Iron, Fe	4.5193 mg
Carbohydrate, by difference	32.1039 g
Phosphorus, P	148.382 mg
Folate, total	99.6555 g
Tocopherol, gamma	0.0862 mg
Lycopene	0.23 g
Alanine	0.5122 g
Valine	0.6104 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.4442 g
Glycine	0.4988 g
Carotene, alpha	0.858 g
Glucose (dextrose)	0.0085 g
Fatty acids, total saturated 14:0	0.0076 g
Zinc, Zn	1.8192 mg
Isoleucine	0.5286 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	0.5694 g
Fatty acids, total saturated 14:1	0.0025 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.8922 g
Tocotrienol, alpha	0.0116 mg
Vitamin A, IU	169.0905 IU
Folate, DFE	99.6555 g
Tryptophan	0.1103 g
Vitamin C, total ascorbic acid	1.3665 mg
Phytosterols	28.518 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0085 g
Fatty acids, total saturated 20:0	0.0082 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	2.88 mg
Starch	22.8576 g
Tyrosine	0.3306 g
Vitamin K (phylloquinone)	8.2835 g
Fatty acids, total saturated	0.2258 g
Histidine	0.341 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	0.2607 g
Threonine	0.4373 g
Folate, food	99.6555 g
Fatty acids, total polyunsaturated 17:0	0.0069 g
Fatty acids, total polyunsaturated 24:0	0.0058 g
Cryptoxanthin, beta	4.3275 g
Vitamin E (alpha-tocopherol)	0.1284 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	38.6665 mg
Lysine	0.8437 g
Potassium, K	377.5435 mg
Cystine	0.1608 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	1 cup	0	0	0
Coriander	2 tablespoons	0.46	0.0734	0.0104
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
red lentil	0.25 cup	171.84	30.288	1.0416
grain rice	0.75 cup	0	0	0