Comments on: Brown Rice Dosa

By: Madhuram

Madhuram — Wed, 16 Nov 2011 02:39:09 +0000

I’m sorry that I didn’t get back to you immediately. If you are still looking for an answer, the dosai will not turn out good without Urad Dal. But another option available is, use about a cup of okra pieces (usually I use the tops and ends which we throw away), grind it smooth and then mix it with the rice batter. These dosas will be a little chewy than soft.

By: Madhuram

Madhuram — Wed, 16 Nov 2011 02:31:55 +0000

Thanks for your tip Mayura. Alternatively you could also switch on the oven light and place the batter near the light for about 2 hours and switch it off. This heat will help the batter to ferment.

By: Mayura

Mayura — Fri, 16 Sep 2011 22:09:52 +0000

Thank you for the recipe. I would like to add a suggestion for fermenting dosa/idli batter. Its difficult to find hot temperatures in cold countries, which is required for fermentation. What I do is leave the batter on the counter very close to cooking stove, the heat around would be sufficient to ferment the batter overnight. Happy cooking.

By: tmwriter

tmwriter — Tue, 13 Sep 2011 12:28:16 +0000

definetely a healthy choice. I will try this.

By: azege Permalchetty

azege Permalchetty — Mon, 20 Jun 2011 08:36:09 +0000

Hi Madhu

Thanks for sharing your recipes, they are all super.
Can you please confirm if i don’t use Urad dal to this recipe will it be good. In fact i leave in Mauritius and Urad dal is not available at the market. Thanks for your usual collaboration.

By: Madhuram

Madhuram — Mon, 13 Jun 2011 00:59:55 +0000

Thanks Shree. I too have prepared idlis using urad dal flour and rice flour. It does turn out good.

By: shree yerramilli

shree yerramilli — Sun, 17 Apr 2011 19:01:14 +0000

dear madhuram,
i love your website . i am a big fan of brown rice. after seeing your dosa recipe i wanted to try mixing brown rice flour and urad dal flour instead of soaking and grinding. i make dosas by mixing rice flour and urad dal flour and then leaving the batter in the oven for about 12-16 hours. they come very crisp. care should be taken not to add too much water while mixing. hoping to hear from you. thanks shree

By: Erica

Erica — Wed, 30 Mar 2011 12:53:59 +0000

Thank you for posting this!

In the middle of making my brown rice batter for the first time (coincidentally having pre-soaked the same measurements of brown rice) without a recipe, I needed some guidance and reassurance.

I can’t wait to see how these turn out.

By: Mathangi

Mathangi — Fri, 14 Jan 2011 13:20:08 +0000

Very nice recipe Madhu.Definitely the best recipe to start with to get used to brown rise.Thanks for sharing this and may more wonderful recipes.

By: Tori

Tori — Tue, 19 Oct 2010 23:32:25 +0000

how many does this make? Thank you!