Brown Rice And Lentil Dosa Batter

Instructions

1. 1

   Wash the brown rice and poha together in a large bowl until the water runs clear, then soak in 2 cups of water for at least 6 hours.

2. 2

   In a separate bowl, wash the urad dal, chana dal, and fenugreek seeds, then soak them in 1 cup of water for 6 hours.

3. 3

   Drain the soaking water from the lentils but reserve it; grind the lentils and fenugreek seeds into a very smooth, fluffy paste using a high-speed blender, adding reserved water as needed.

4. 4

   Drain the brown rice and grind it into a slightly grainy paste (semolina consistency) using minimal water.

5. 5

   Combine both the lentil paste and rice paste in a large deep pot, add salt, and mix thoroughly with your hands to initiate the fermentation process.

6. 6

   Cover the pot and let the batter sit in a warm, dark place for 8 to 12 hours until it doubles in volume and smells slightly sour.

7. 7

   Once fermented, gently fold the batter with a ladle; if it is too thick, add a small amount of water to reach a pouring consistency.

8. 8

   Store the batter in the refrigerator for up to 5 days or use immediately to make thin, crispy dosas on a hot griddle.