The Hampton Chutney Co started on Long Island's East End but Battman picked up this gluten-free recipe at its downtown NYC outpost. Like making crepes, making dosas does involve a little bit of practice, but once you get the hang of it, it's fast and easy. Dosas are great wrappers for any savory filling and even the batter can take whatever spices your imagination can dish up. Try Indian, Mexican, Levantine or Maghreb-ian flavors for starters. This yummy version is filled with a mid-summer's bounty.
- ½ cup rice (see note)
- ½ cup white lentils (see note)
- 3 cups water
- kosher salt, to taste
- 1 piece of corn on the cob, grilled, kernels removed and reserved
- 2 oz Jack cheese, shredded
- 6 cherry tomatoes, cut in half
- ½ cup fresh arugula, loosely packed
Soak the rice and white lentils in the water overnight. Remove the solids and reserve the liquid. In a blender or food processor grind the solids adding the reserved liquid until it reaches the consistence of a pancake batter, or lightly coats the back of a spoon. Add salt to taste. Set aside.
Heat a nonstick griddle or frying pan over a heat high. Ladle the dosa mixture onto the hot griddle in a circular motion, making sure to keep it very thin. It should be an oval shape.
Quickly sprinkle the arugula down the long center, then the jack cheese, grilled corn kernels, fresh tomatoes and avocado slices. Roll the sides up, remove to a plate using a fish spatula or two spatulas so it won't break. Serve immediately.