We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!
This recipe makes a lot of dosa-style pancakes; maybe 12 cups of batter. It keeps in the fridge for at least a week after it's finished fermenting.
(Update 6/13/18: I have found an awesome and traditional new dosa recipe (with fantastic and detailed instructions for fermenting and frying), now that we're eating rice again, and I recommend it highly: https://www.seriouseats.com/recipes/2018/05/dosa-indian-rice-and-lentil… )
2 red peppers, cut into chunks
2 medium onions, peeled, cut in chunks
2 large tomatoes, cut into chunks
1 3/4 cup whole milk yogurt, plain
2 T. olive oil
2 T. fresh mint (1 T. dried)
2 T. fresh oregano (1 T. dried)
2 T. fresh dill (1 T. dried)
1 T. salt
4 cups red lentils, whirled in the blender until they are a fine powder
(lots and lots of ghee or coconut oil, for frying)
Use a food processor to finely chop the vegetables and herbs. Add the yogurt, and the red lentil "flour", and run the machine until the mixture is thick and uniform.
Transfer the dough/batter to a large bowl, and cover securely with plastic wrap to keep out the fruit flies.
Leave at room temperature to ferment, in a dark place; this takes 5-6 days.
Each day, remove the plastic wrap and stir the batter thoroughly, scraping down the sides. It will begin to smell more and more sour, and this is normal. At the end of the fermentation, it will be nice and goopy and very strong-smelling.
To make the dosas, thin the batter slightly (you'll have to experiment to figure out how much water to add--just remember, it's always possible to add more water, and it's almost impossible to take it out if you add too much!). You want your "pancakes" to be thin so that they get crispy, but not so thin that they burn.
Heat a cast-iron frying pan over medium heat, and melt a LOT of fat in there--maybe 1/2 cup for a 12-inch pan, and just keep adding more and more as you make more batches. :)
Pour silver-dollar sized dosas (a few tablespoons of batter), and let them sizzle and cook until nicely browned on the bottom (maybe five minutes). Flip these with a spatula (use a metal one, so you can scoop them up without them sticking or breaking), and allow to brown on the other side. They should be nicely crispy with a soft-ish center.
Serve and eat immediately!