Dosa are Indian pancakes, traditionally made by soaking and then fermenting rice and black lentils, in a ratio of 2 parts rice: 1 part lentils. They are extremely tasty, popular and versatile. I recently read in Wild Fermentation that the lentils may be substituted by other dried legumes. So I have been trying dried peas, left over in my cupboard from the winter.

To be honest, I prefer this pea version to the traditional recipe so thought I’d share it. I also found it easier to blend the soaked rice and peas, than blending rice and lentils. It was less effort for my Kitchen Aid which is also a bonus.

To make pea dosa I follow my usual dosa recipe and simply substitute dried peas for lentils. The toppings are endless, today I used a mixture of fresh yoghurt, two finely chopped mint leaves from the balcony, a dribble of runny honey and some blueberries.

Mint is a great wake up call in the morning and extremely easy to grow in a pot. It’s probably better in a pot than anywhere else as this perennial is very invasive and if allowed, can take over a garden in no time.

Another great topping is mashed banana and yoghurt, with or without honey.

I hope you enjoy it! Do let me know if you try any other legumes in place of peas.