Updated: Jan 3
Gluten-free, tasty and super easy, this traditional Indian bread is amazingly versatile. Start your dosa the night before you wish to eat it.
1 cup basmati rice
1 cup mung dal
1 T coriander (or spice of choice)
Soak rice and dal overnight making sure to cover completely with water.
In the morning, drain and place dal and rice and a blender. Add water to cover 3/4 of mixture. Blend on High until the mixture looks like pancake batter.
Place mixture in a bowl.
Cover with a kitchen towel.
Wait at least 6 hours to allow mixture to begin fermenting.
When you're ready to eat, cook dosa like a pancake in coconut oil or ghee.
le. Use is as a wrap (my fav) or as a substitute for bread.