Brown Rice Dosa

May 6th, 2010 Madhuram Posted in Brown Rice Recipes, Dosa, Low Fat Meals, Urad Dal, Vegan Breakfast, Vegan Meals | 5 Comments »

Brown Rice Dosa

When I saw the barley dosa recipe in Champa’s blog I decided to try it immediately because we try to incorporate more whole grains and healthy ingredients in our daily meals. I didn’t have whole grain barley so I used pot barley instead. The dosas came out very good and the only one issue I had was that it was a bit sour.

So the next time I tried the same recipe with brown rice instead of barley keeping the measurements same. I was very thrilled because the dosas tasted so good. In fact my husband mentioned that these were the best dosas he ever had. What else a cooking fanatic needs to hear? This brown rice dosa batter is so versatile that it is good for making thick spongy dosas or paper like thin dosas. I have never gone back to white rice after preparing this dosa. Why would I, when it tastes even better than the usual dosa and is healthier too! Champa, thank you very much for the wonderful dosa recipe.

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Brown Rice Dosa

Ingredients:

  • Brown Rice (I used long grain) – 2 cups
  • Urad Dal – 1/2 cup
  • Fenugreek seeds (methi) – 1 teaspoon
  • Salt – 1 teaspoon or as needed
  • Sesame Oil – 1/2 teaspoon

Procedure:

1. Soak together the brown rice, urad dal and fenugreek seeds (if using) in water overnight or at least 5-6 hours.

2. The next day morning, grind together all the soaked ingredients until you get a smooth batter. Add water as required. This takes quite sometime than grinding for the usual dosas using white rice. Thats why a longer soak time is also suggested for easier grinding.

3. Transfer the batter to a big bowl which has enough space for the batter to rise. Mix in the salt and sesame oil (optional) and place it on a plate to let it ferment. Ferment the dosa batter in a warm place overnight or for at least 12-15 hours before you can prepare the dosas.

4. Heat a dosa tava and pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly.

My Notes:

1. If you prefer oil free dosas, once you pour the batter on the tava cover it with a frying pan lid and wait until you see sponge like holes on the dosa and then flip it the other side. These dosas are thick and spongy without any oil.

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This entry was written by Madhuram and posted on May 6, 2010 at 12:19 pm and filed under Brown Rice Recipes, Dosa, Low Fat Meals, Urad Dal, Vegan Breakfast, Vegan Meals. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 Responses to “Brown Rice Dosa”

  1. Sharmilee Says:
    May 6th, 2010 at 1:40 pm

    Healthy dosas

  2. Rachana Kothari Says:
    May 6th, 2010 at 3:42 pm

    Healthy and yummy dosas :) Lovely click!

  3. Priya Says:
    May 6th, 2010 at 3:46 pm

    Our today’s dinner is this brown rice dosa, i prepared the similar but with quinoa..Will post mine soon..

  4. Divya Vikram Says:
    May 25th, 2010 at 1:20 am

    Really healthy one MAdhu.

  5. Leela Says:
    July 7th, 2010 at 2:37 am

    I didn’t know about the fenugreek, so I didn’t put it in. Is it something that will cause it to be less soft.

    Also, do you cover up the batter when fermenting or should it be left uncovered/loosely covered?

    I usually cover the vessel with another small vessel. A basin to be precise. Sometimes if we cover it with a plate and the batter ferments too much there will be no room for the batter to rise and its going to stick to the plate making a big mess. So an upside down basin will give enough room for the batter to rise and also it won’t stick to the insides of the covered vessel. Omitting fenugreek will not make a big difference..

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