Dosas are traditional Indian pancakes or crepes made from soaked and fermented whole grains and beans. They make a great bread replacement! Making dosas is a two-part process—first you soak the grains and beans overnight, then you blend them into a batter and let it ferment. This is one of the most digestible ways to prepare grains and beans. Replace the black beans with adzuki beans, mung beans, black-eyed peas, or chickpeas if desired.
Preparation Note
At least 48 hours before you would like to cook the dosas, soak the grains and beans for 24 hours. Then blend the grains and beans to make a batter and let this ferment for 24 to 48 additional hours (see directions).
Ingredients
Day 1
1½ cups
uncooked
quinoa
¾ cups
uncooked
adzuki beans
1 tablespoons
raw apple cider vinegar
warm
filtered water
(to cover)
Day 2
1½ cups
filtered water
1 teaspoons
sea salt
