Sprouted Chickpeas And Brown Rice Dosa Recipe

Cooking Directions

• STEP 1.Soak the brown rice and sprouted chickpeas separately for 6-8 hours.
• STEP 2.Grind the soaked brown rice and sprouted chickpeas together to make a smooth batter.
• STEP 3.Add salt, cumin seeds, and chopped coriander leaves to the batter and mix well.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter onto it.
• STEP 5.Spread the batter in a circular motion to make a thin dosa.
• STEP 6.Drizzle some oil around the edges of the dosa and cook until it turns golden brown.
• STEP 7.Flip the dosa and cook for another minute.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the brown rice and sprouted chickpeas for the recommended time to ensure they are soft and easy to grind.
• You can add grated vegetables like carrots or spinach to the batter for added nutrition.
• To make the dosa crispier, spread a thin layer of ghee or oil on the dosa while cooking.

Storage and Serving

• Sprouted Chickpeas and Brown Rice Dosa is best served hot.
• You can store the leftover batter in the refrigerator for up to 2 days.
• To reheat the dosa, heat a pan and place the dosa on it for a few minutes until it becomes warm and crispy again.