Probiotic Power! Dosa-Inspired Pancakes

1. 1

   Place rice and lentils in a bowl and fill with water.

2. 2

   Cover with plate or towel and let soak for 24 hours at room temperature.

3. 3

   On the following day pour off half of the soak water and then puree the rice, lentils, salt and remaining water in a food processor, blender, or by using a pestle and mortar.

4. 4

   The batter should now resemble a semi-thick pancake batter.

5. 5

   Add more water if needed.

6. 6

   Cover and let sit for 12 more days at room temperature.

7. 7

   Once the rice and lentil batter has visibly risen, it is ready to cook.

8. 8

   Do not let the batter sit for too long after rising or the final pancake will be flat and sour due to overfermentation.

9. 9

   If preparing the kimchi-infused honey, heat honey and kimchi in a double boiler, or bowl on top of a saucepan, on medium low for 510 minutes.

10. 10

    Strain kimchi solids and reserve honey.

11. 11

    Warm a pan on medium heat.

12. 12

    Brush with a thin coat of coconut or sesame oil before each new pancake.

13. 13

    Pour roughly 1 cup of batter per pancake and allow the pancakes to settle on their own.

14. 14

    Cook for 23 minutes per side, flipping once.

15. 15

    Serve warm or at room temperature with cultured butter and kimchi-infused honey.

* Per serving · 4 servings · Values may vary.