Mung Bean DosasContributed by: Sarah House from Bob's Red Mill Test Kitchen
Savory Indian-style flatbreads, perfect for dipping or rolling.
DirectionsStep 1Combine brown rice, mung beans and fenugreek. Cover with water and let soak overnight at room temperature.Step 2Bring 1/2 cup water to a boil. Add arborio rice, reduce heat, cover and cook thoroughly.Step 3Drain brown rice mixture. Place brown rice mixture, cooked arborio rice and 2 cups of water in a blender. Blend to a smooth batter. Let sit overnight, covered, at room temperature.Step 4Add salt to batter and adjust consistency with extra water to a thick but easily pourable batter.Step 5Heat a non-stick or lightly oiled skillet over high heat. Add 1/3 cup batter to skillet and tilt pan to spread batter.Step 6Cook over medium-high to high heat until top of dosa is opaque. Flip dosa and cook for 30 seconds on second side.Notes*Fenugreek seed has a sweet, savory flavor that is prized in the Middle East, Northern Africa and Southern India. See Penzey's Spices for more information. |
 Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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