Brown Rice Dosa

Ingredients

Brown rice

1 cup

Urad dal (split black lentils)

1/4 cup

Fenugreek seeds

1 teaspoon

Salt

1 teaspoon (adjust to taste)

Water

as needed for soaking and grinding

Oil

for cooking dosas

Instructions

1. 1. Begin by soaking the brown rice, urad dal, and fenugreek seeds in separate bowls for 6-8 hours or overnight. This helps to soften the grains and lentils for grinding.
2. 2. After soaking, drain the water from the rice and lentils. In a blender, combine the brown rice, urad dal, and fenugreek seeds, adding enough water to create a smooth batter. Aim for a consistency similar to pancake batter.
3. 3. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl with a cloth and let it ferment in a warm place for 8-10 hours or overnight. Fermentation is key for developing the dosa's signature tangy flavor and airy texture.
4. 4. Once fermented, gently stir the batter. Heat a non-stick pan or dosa griddle over medium heat.
5. 5. Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin dosa, about 8-10 inches in diameter.
6. 6. Drizzle a little oil around the edges of the dosa. Cook until the bottom is golden brown and crisp, about 2-3 minutes.
7. 7. Carefully flip the dosa and cook the other side for an additional 1-2 minutes until golden brown.
8. 8. Serve the brown rice dosa hot with coconut chutney or spicy sambar for a complete meal.