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Mung Bean Dosas

Savory Indian-style flatbreads, perfect for dipping or rolling.

Adapted from a recipe by Gail Monaghan in The Wall Street Journal.


Step 1

Combine brown rice, mung beans and fenugreek. Cover with water and let soak overnight at room temperature.

Step 2

Bring 1/2 cup water to a boil. Add arborio rice, reduce heat, cover and cook thoroughly.

Step 3

Drain 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 4

Add salt to batter and adjust consistency with extra water to a thick but easily pourable batter.

Step 5

Heat a non-stick or lightly oiled skillet over high heat. Add 1/3 cup batter to skillet and tilt pan to spread batter.

Step 6

Cook over medium-high to high heat until top of dosa is opaque. Flip dosa and cook for 30 seconds on second side.


*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.
Mung Bean Dosas

Servings: 12


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Products Used in this Recipe

Grains Beans Seeds
Long Grain Brown Rice

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Grains Beans Seeds
Mung Beans

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Grains Beans Seeds
Arborio Rice

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Baking Aids
Sea Salt

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