Sprouted Bean Dosa
An easy and healthy recipe for Sprouted Bean Brown Rice Dosa with greens blended right into the batter for an extra health boost.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Bread
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 dosas
Calories: 49kcal
- 1 cup brown rice (sprouted. if you'd rather not sprout, just soak the rice overnight)
- 1 cup navy beans (sprouted)
- ½ teaspoon paprika (or cayenne)
- 1 teaspoon cumin seeds (jeera)
- 2 cups methi leaves (use another green like spinach or even kale, if you'd rather)
- Salt to taste
- Oil for spraying on griddle
Blend all the ingredients in a high-powered blender, adding enough water to make a smooth batter, with a consistency that falls right between a crepe batter and a pancake batter.
Heat a non-stick or well-seasoned cast iron griddle.
When the griddle is hot enough that a drop of water skitters off and evaporates immediately, pour the batter (about ½ cup) in the center of the griddle, using a round-bottomed ladle.
Using the bottom of the ladle, start spreading the dosa, moving from the center and outward in a spiraling motion. You want a fairly thin crepe. Don't worry too much if you mess it up before you get it right. No one mastered a dosa the first time they made it. No one.
If you wish, spray some oil on the dosa and its sides. This is not absolutely essential if you're using a non-stick pan, but it's advisable if you want crispy edges.
Let the dosa cook until the underside is golden-brown. Flip over and cook for a few seconds.
Serving: 1dosa | Calories: 49kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg