Mung Bean Dosas

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

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

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Servings 12people
Submitted By Sarah House from Bob's Red Mill Test Kitchen
Savory Indian-style flatbreads, perfect for dipping or rolling. Adapted from a recipe by Gail Monaghan in The Wall Street Journal.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Sarah House from Bob's Red Mill Test Kitchen
Savory Indian-style flatbreads, perfect for dipping or rolling. Adapted from a recipe by Gail Monaghan in The Wall Street Journal.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine brown rice, mung beans and fenugreek. Cover with water and let soak overnight at room temperature.
  2. Bring 1/2 cup water to a boil. Add arborio rice, reduce heat, cover and cook thoroughly.
  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.
  4. Add salt to batter and adjust consistency with extra water to a thick but easily pourable batter.
  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.

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

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