Dosa

Gluten-free, tasty and super easy, this traditional Indian bread is amazingly versatile. Start your dosa the night before you wish to eat it.

1 cup basmati rice

1 cup mung dal

1 T coriander (or spice of choice)

Soak rice and dal overnight making sure to cover completely with water.

In the morning, drain and place dal and rice and a blender. Add water to cover 3/4 of mixture. Blend on High until the mixture looks like pancake batter.

Place mixture in a bowl.

Cover with a kitchen towel.

Wait at least 6 hours to allow mixture to begin fermenting.

When you're ready to eat, cook dosa like a pancake in coconut oil or ghee.

Enjoy.

le. Use is as a wrap (my fav) or as a substitute for bread.