I'm advised that the lentil and water wrap is an Indian staple called dosa. Not sure who in the West claims to have "invented" it, but it's been in South Asia for quite some time.
Dosa is more like a thin crispy crepe. This is thicker and only uses lentils and water. Dosa is made with fermented rice and lentils. Sometimes certain seasonings. This is definitely not the same.
Huh... How about that! I've been looking for a bread type substitute forever! I'm not vegan but I have recently join slimming world, I miss my wraps! Thanks for sharing, I will subscribe!
Looks amazing! Thank you for sharing your knowledge :)) One question: can I store the batter in the fridge or freezer? Aand if I take the batter with me in a bottle to cook it outdoors while camping etc. will the batter go bad? Thanks again!
I've made this (and love it) but my batter is more liquidy than yours appears to be using the same measurements, and so I can't really shape it the way you do. Do I need to blend it longer?
How long did you soak them for? I soaked mine for 4 hrs in this video and got that thickness. As long as I soak long enough it works just fine for us. Only other thing I can think of is maybe your altitude? Might want to reduce the water by a half cup if at a higher altitude
@@thisisroyalle9009 Hi… and thanks for the reply. I've tried both already, and they're better. I usually have my pan between 220 and 260 degrees. What temperature do you cook at?
I actually need this recipe soooo much! I have like 30lbs of lentils and we use them now and then but not a ton. This is perfect for me.
Seems like a fun lunch or dinner for the kids
Awesome, thank you!
I'm advised that the lentil and water wrap is an Indian staple called dosa. Not sure who in the West claims to have "invented" it, but it's been in South Asia for quite some time.
Dosa is more like a thin crispy crepe. This is thicker and only uses lentils and water. Dosa is made with fermented rice and lentils. Sometimes certain seasonings. This is definitely not the same.
yes in india we have lots of different dosa like this thick , thin and all have different names
You have the best intros
Did you give a temperature recommendation?
Yes I do my griddle on medium which is about temperature 3 and I do the same on my basic pan on the stove, so medium if cooking on the stove.
Huh... How about that! I've been looking for a bread type substitute forever! I'm not vegan but I have recently join slimming world, I miss my wraps! Thanks for sharing, I will subscribe!
Thank you so much!
Do you happen to know if these freeze well?
I'm not sure because we've never froze them because we always eat them all the day we make them.
I have a question please, when we put on blender, do I need put water in Blender???, please let me know ,thank you
You only add the water
they've been soaking in
looks really nice and so easy to make, big thumbs up
Thank you so much.
Looks amazing! Thank you for sharing your knowledge :)) One question: can I store the batter in the fridge or freezer? Aand if I take the batter with me in a bottle to cook it outdoors while camping etc. will the batter go bad? Thanks again!
I have not tried put in the batter in the freezer but it has held up in the fridge for a day. I never tried longer than that though.
Does it have to be red
I haven't tried with other kinds
I've made this (and love it) but my batter is more liquidy than yours appears to be using the same measurements, and so I can't really shape it the way you do. Do I need to blend it longer?
How long did you soak them for? I soaked mine for 4 hrs in this video and got that thickness. As long as I soak long enough it works just fine for us. Only other thing I can think of is maybe your altitude? Might want to reduce the water by a half cup if at a higher altitude
@@thisisroyalle9009 Soaked overnight. Not at high altitude. Any other suggestions? Thanks!
Could I bake this on parchment paper in the oven? I tried it on my ceramic frying pan and it just wouldn't work. Thanks!
You can try. I haven't given it a shot though. I imagine it might work because I do a similar thing with quinoa to make a pizza crust.
Can i use brown lentils for this?
I've never tried.
How much water do you soak the lentils in, please?
Recipe is in the description box above. 1 cup lentils to 2 cups water(sorry for the delayed response I was on vacation
Mine always come out wet in the middle. Any suggestions? I tried letting them cook longer, but burned my pan..
You have to make them thinner then probably? Or turn the heat down
@@thisisroyalle9009 Hi… and thanks for the reply. I've tried both already, and they're better. I usually have my pan between 220 and 260 degrees. What temperature do you cook at?
I really like them but the lectins are real in beans and without cooking them can cause serious health problems. What is your thoughts thanks
That's why it's important to soak them first. And then when you blend them and then cook them, they are cooked just in a different way
this is indian dosa
My attempt at a wrap, cracked. They just wouldn't wrap.
Oh no! Was ypur batter too thick?
@thisisroyalle9009 So I thought, but thinning it didn't help. I saw another RUclipsr baking the batter. That worked for me .