Brown Rice Dosa

Instructions

1. Soak the brown rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
2. Drain the soaked ingredients and blend them into a smooth batter, adding water as needed to achieve a pourable consistency.
3. Transfer the batter to a bowl, cover, and let it ferment in a warm place for 8-12 hours.
4. Once fermented, add salt to the batter and mix well.
5. Heat a non-stick pan or griddle over medium heat. Grease lightly with oil.
6. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
7. Drizzle a little oil around the edges and cook until the bottom is golden brown. Flip and cook the other side for another minute.
8. Remove the dosa and repeat with the remaining batter.

Tips

• Serve hot with coconut chutney or sambar.
• Adjust the consistency of the batter with water if it is too thick.