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Sprouted Beans and Brown Rice Dosa

Sprouted Bean and Brown Rice Dosa

Vaishali · Holy Cow! Vegan Recipes
5 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Bread
Cuisine Indian
Servings 24 dosas
Calories 59 kcal


  • 1 cup brown rice, sprouted. if you'd rather not sprout, just soak the rice overnight, or use my quick-soak method described in this Brown Rice Dosa post.
  • 1 cup navy beans, sprouted
  • ½ tsp paprika or cayenne
  • 1 tsp 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


  • 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.
  • Serve hot with some cauliflower subzi, like I did, or with some good, old-fashioned sambar and chutney.


Calories: 59kcalProtein: 2.6gFiber: 2.4g
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