Dosa

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.

Enjoy.

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Friday-Monday: by appointment

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