2 c Long grain brown rice
1/4 c Mung beans
1 ts Fenugreek seeds
1/4 c Arborio rice
1 ts Sea salt
2 1/2 c Water; plus more as needed
- for soaking
Combine brown rice, mung beans, and fenugreek. Cover with water and
let soak overnight at room temp.
Bring 1/2 cup water to a boil. Add arborio rice, reduce heat, cover,
and cook thoroughly.
Drain brown rice mixture. Place brown rice mixture, cooked arborio
rice, and 2 cups water in a blender. Blend to a smooth batter. Let
sit overnight, covered, at room temperature.
Add salt to batter and adjust consistency with extra water to a thick
but easily pourable batter.
Heat a nonstick or lightly oiled skillet over high heat. Add 1/3 cup
batter to skillet and tilt pan to spread batter.
Cook over medium-high to high heat until top of dosa is opaque. Flip
dosa and cook 30 seconds on second side.
Recipe by Gail Monaghan in The Wall Street Journal
