Dosa with Urad Daal, Moong Daal, Pearled Barley and Brown Basmati Rice

Ingredients:

2 Cups Urad Daal (Mapte beans)

1 Cup Green Moong beans
1 Cup Pearled Barley 

1 Cup Brown Basmati Rice

4 tsp. salt 

1 tsp. Fenugreek powder

Rinse and soak the rice, barley, moong daal, and urad daal about 10 to 12 hours.

Before grinding discard the soaking water, and grind about 1 cup of soaked rice and beans mixture in blender adding about an 1/8 cup water until smooth. The batter should have a pancake like consistency when done.

You will need to grind it in 3 or 4 batches.  Add the salt and fenugreek powder to the first or last batch to grind along with the mixture.

Pour the batter in a large steel bowl, and when finished grinding and mix well. Cover the batter and place it in the oven with the light on for 10 to 12 hours to ferment.  You will know it is fermented because the batter will rise in the bowl.  Remove from the oven and store it in the fridge until you are ready to make the dosas.

The batter can be stored in the fridge for about 1 week. 

To prepare the dosa: 

Heat a nonstick pan on medium heat until a few drops of water sprinkled on the pan start to sizzle. 

Take two serving size spoonfuls of batter and pour it on to the middle of the pan.  Spread the batter in a circular manner until it looks like a very thin crepe.  Drizzle 1 tsp. coconut oil and cook uncovered.  The dosa will cook in two to three minutes. You do not need to turn it on the pan unless you make the dosa thick like a pan cake where you will need to cook both sides well. When it looks a golden brown, remove from pan with and serve with cilantro and coconut chutney or a side dish of steamed broccoli.