Ingredients
SERVES 4
– 200 g millet
– 250 g ribe brown rice
– 200 g black beans
– 180 g brown rice cakes
– 1-½ tsp. fenugreek seeds
– 2 tsps. salt
– sesame seed oil to taste
Directions
Rinse the millet and the black beans, then soak the first for 4 hours in cold water. Meanwhile, fill a pot with abundant water and cook the ribe brown rice for ab. 40 minutes. Once cooked, drain and place it in a bowl along with black beans, fenugreek seeds and rice and rye cakes and soak them all for 2 hours in cold water. Then, grind all of the ingredients together until obtaining a smooth batter, adding a little more water if needed. Right after, transfer the batter into a container with a lid and allow it to ferment in a warm place for ab. 5-6 hours. Should the fermented batter be too thick, add water to bring it to spreading consistency. At this point, heat a griddle, take a ladle full of batter and keep spreading it in a circular motion outwards, drizzling some oil around the dosa. As soon as one side is crispy and brown, flip it and cook the other side for 30 seconds. Flip over and fold it. Repeat the process to prepare more dosa. Serve them warm plain or with some tomatoes salad or dhal on the side.
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