500g whole grain brown rice
150g urad dal ( Indian Grocer)
1 Tsp fenugreek seeds (optional)
1/2 tsp bi carb soda
1/2 cup chopped parsley or kale, chilli flakes, sesame seeds - optional
Rinse dal, fenugreek seeds and rice 3 times, soak in water overnight to soak in separate containers. Drain dal, rice and fenugreek seeds and mince as fine as possible separately in a blender for 5 minutes each until smooth and creamy adding enough water to make a thick pancake batter consistency (not thin like crepes). You will need to scrape down the sides of the blender bowl a few times. Mix together the blended rice and dal, salt & bi carb soda and let this mixture stand for 8 - 24 hours to ferment at room temperature or use straight away. (Fermenting is optional, it will taste a little sour but will give a better result)
In a non stick pan (not teflon) on moderate - low heat spread 1/2 cup of dosa mixture and spread out thinly in a circular motion with the back of a spoon. While wet add the finely chopped parsley, chilli flakes and sesame seeds or leave plain. Cook until golden, flip over for 30 seconds if you wish. Season to taste. Serve with drinks or as a meal with salad on top or use instead of flat bread. I find these dosas very filling as they are low GI. These dosas are traditionally made with white rice and urad dal and are made paper thin to hold a dry potato & pea curry.
Tip: Gluten Free Pizzas
You can also make the batter a little thicker and turn the pancakes into mini pizzas by pressing thin slices of tomato, onion and green chilli , or mushroom, capsicum, artichoke into the batter once poured into the pan, cook and flip over.