I recently made a yummy dosa with pinto beans. DH said it tasted soooo delicious. I felt like eating a pesarattu.
Pinto beans are so rich in fiber and iron. Here are some health benefits of these beans:
Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper.Source:WHFoods.
A closer look
1 cup Pinto Beans
1 cup Rice Flour
A small piece of Ginger
2 or 3 Green Chilies
Handful of Cilantro Leaves
½ tsp Cumin Seeds
Salt as required
Wash and soak pinto beans in plenty of water overnight or at least 8 hours.
they become soft, grind the beans into a fine paste along with ginger +
green chilies + cilantro. Add more water if needed. It’s ok if it
doesn’t grind so smoothly, it still tastes great.
You can also grind ginger + green chilies + cilantro separately instead
of adding it to the beans and then mix with the batter.
Transfer this pinto bean batter to a big bowl and add rice flour + cumin seeds + salt and mix well. Make a thin batter.
a non-stick pan and pour a ladleful of the batter in the center and
spread quickly into a circle. Pour little oil around the dosa and leave
it for some time until it comes off easily from the pan.
over and pour little more oil (optional) around the dosa and let it
cook for some time. Remove from the pan and place on a serving plate.
Repeat the same process with remaining batter.