Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 pancakes
Ingredients
Directions
Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Cook's Note:
You may substitute chickpea flour for the 1/2 cup whole wheat flour, if desired.
Nutrition Facts (per serving)
| 119 | Calories |
| 3g | Fat |
| 21g | Carbs |
| 3g | Protein |
