Masala Dosa

Rice, Vegetables

Yields: 10 servings


2 C long grain rice
2 C converted rice
1 C whole lentils
1 t methi (fenugreek) seeds
to taste salt


  • Soak the rice for 6-7 hours. Soak the whole lentils for an hour with fenugreek seeds.
  • Grind the soaked rice and lentils along with methi (fenugreek) seeds to a fine paste.
  • Add salt and let it ferment for at least 6 hours. For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
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