South Indian Dosa or Crepes made of whole mung beans, rice and oats. Mung Bean with its skin on is highly nutritious and provides more fiber.
Oats - 1/2 cup
Idli Rice or Medium Grain Rice - 1/2 cup
Mung Bean/Mung/Moog - 1/4 cup
Toor Dal/Split Pigeon Peas - 1 tbsp
Fenugreek/Methi Seeds - 1 tsp
How to prepare Oats and Mung Dosa:
- Soak rice, mung beans, toor dal and methi seeds in water for 5 - 6 hours. Aromatic methi seeds impart a nice golden brown color to the dosas.
- Wash the soaked rice and lentils well. Grind soaked rice, lentils and oats to a smooth paste. I used Quick Oats. No need to soak oats.
- Cover and let the batter ferment overnight. You can also add 1/8 tsp baking soda if you like.
- Add salt to the batter and mix when you are ready to make dosas. Heat a pan and grease the pan with few drops of oil or cooking spray. Do not add too much oil or else the dosas wont be thin. Spread a ladle full of batter evenly as thin as possible. Roast both sides till dosa turns golden brown and crisp.