Sprouted Bean Dosa

5 from 1 vote

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

Cook Time40

Total Time1

Course: Bread

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 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.