I always look for healthy options when I plan my family menu. I reduce the oil as much as possible and try to use healthier choices. Brown Rice Dosa was one such healthy choice I made. I grind the normal Idly/Dosa batter for the kids and MK and I use the brown rice batter for making dosa. Initially I started to grind it only for me and when MK accidentally tasted it he started to like it and always has his dosa with this batter. The dosa made from this batter is really tasty I should say. I tried to make Idlies with the batter but they turned out to be hard and did not rise so I make only dosa with this batter.
Brown Rice Dosa is definitely a keeper recipe for breakfast or dinner. I grind this batter along with the regular dosa batter and store it in the refrigerator for more than a week. the dosa is so tasty and goes well with any chutney, sambar or even your Idly milagai podi. I normally serve it with spicy chutney and everyone likes it so much. I buy organic short grain brown rice from Costco. You can try any variety of brown rice. You need to soak the rice a bit longer as brown rice is more harder. Do try this healthy breakfast and let me know how you liked it.
Brown Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1 tsp
- Brown Rice - 10 - 12 hours or overnight
- Fenugreek Seeds - 6 - 8 hours
- Urad Dal - 1 - 1 1/2 hours
- Brown Rice - 20 - 25 minutes
- Urad Dal, Fenugreek Seeds - 20 - 25 minutes
- Wash Brown Rice until water runs clear and soak together for about 10 - 12 hours or overnight.
- Wash and soak the fenugreek seeds for about 6 - 8 hours.
- Wash the Urad Dal until water runs clear and soak for about 1 - 1 1/2 hours.
- Wash and clean the stone grinder.
- Wash and keep a container large enough to collect the batter and mix.
- To the clean stone grinder add the fenugreek seeds and handful of urad dal and grind with little water for about 3 - 4 minutes. The fenugreek seeds are slightly harder than the urad dal so doing this helps grinding the seeds well.
- Next add the remaining soaked urad dal and grind by adding water at regular intervals. Need to add water enough to keep the batter soft. This is important.
- Grind the batter until it is smooth. This takes about 20 - 25 minutes depending on your grinder.
- Collect the ground batter to the large container and keep aside.
- To the grinder next add the soaked brown rice.No need to clean the grinder.
- Grind the rice for about 20 - 25 minutes depending on your grinder. It need not be very smooth like the urad dal batter.
- Transfer the ground rice batter into the same container with the ground urad dal.
- Add required salt and mix with bare hands until everything is mixed well.
- The batter should be only 3/4 th in vessel if it is more then keep it 2 vessels.
- Close the container and allow it to ferment in a warm place for about 8 - 15 hours. Do not use a airtight container.
- When it is fermented the batter will have slightly risen and will be porous.
- Mix well with a laddle and store it in an air tight container in a refrigerator.
- You can start using the batter for Dosa as and when needed.
- Remove the batter from refrigerator and place at room temperature for about 10 minutes.
- Heat the dosa pan/kallu in medium high flame add few drops of oil and spread it over the kallu with a half onion or kitchen tissue.
- When a drop of water sprinkled over the dosa kallu sizzles it is heated enough.
- Pour about 1 big laddle of batter in the center of the dosa kallu.
- Quickly spread the batter in concentric circles depending on how thin you want the dosa.
- Drizzle gingely oil around the dosa and allow it to cook for about a minute or so until the bottom side becomes golden brown.
- Using a flat spatule turn over the dosa and allow it cook the other side.
- Turn the heat to medium low.
- Remove the dosa from the pan and sprinkle water to reduce the heat.
- Add few drops of oil and spread it over the kallu before making the next dosa.
- Serve hot with Chutney/Sambar.
- Normally if I try make Idly with batter it turns out be slightly hard so I use this only for dosa.
- Quality of urad dal plays an important role to get perfect dosa so buy a recognized brand.
- You can also use you mixer for grinding the batter but to my knowledge you do not get the same results.
- In the US due to climatic conditions it takes a longer time for the batter to ferment than in India. Normally I place the batter inside the conventional oven with the lights on or on the stove top with the surface lights on which helps to give the warm environment.
- Make sure to use a large vessel as the batter will rise else you will end up cleaning your counter or oven.
- The batter can be stored in refrigerator for about 8 - 10 days in the US and 4 - 7 days in India.
- Using cast iron kallu is the best option than non stick pans for making dosa.
- Do not over heat the dosa kallu sprinkle water and spread oil after every dosa else it will be difficult to remove the dosa.