Fermented Rice Coconut Crepes

Kudos to our ancestors for inventing this naturally rich probiotic crepes called dosas.
Easy to make , nutritious with protein and gluten free too.
We need to go back to our own roots to feed our gut the bacteria it needs for healthy living.

Soak 4-6 hrs the following:

1/2 cup white lentils (split urad)
1.5 cups rice
3 tbsp fenugreek seeds

Grate 3/4 cup fresh coconut or use unsweetened dessicated coconut.

Wash the soaked ingredients. Grind the rice to a smooth semi thick batter using little water at a time .
Tray out the batter into stockpot or instant pot .
Then grind the daal and fenugreek to a fine batter . Mix in the coconut and blend until the batter is not coarse . Stir in this batter into the ground rice thoroughly.
Let the batter ferment 8 hrs -15 hrs depending on the weather. The batter is done when it has risen to the brim level .
If using instant pot for fermentation ,turn on the pot with  yogurt setting . It takes 6-8 hours to ferment.

When ready to eat, add salt to the batter and mix it in with a ladle . Add water to the batter to get to your desired consistency( thick pancake like or thin crepe like)

Heat a cast iron or anodized skillet , When the skillet is medium hot, pour a ladle full of  the batter and spread it evenly on the skillet . Drizzle ghee or coconut oil on the top or sides. When the crepe is brown, flip it to roast the opposite side too.

Serve hot with tomato or cilantro chutney dip .