Brown Rice Dosa
Brown Rice Dosa is a Crispy and delicious breakfast recipe from South Indian Cuisine. Traditional dosa recipe that is gluten free and vegan made using fermented batter of Brown Rice and lentils. Tastes best with Sambar and Chutney.
Servings 12 Dosas
Equipment
- Griddle to make Dosas (Non stick or cast iron)
- Mixer Grinder to Grind the Batter
Ingredients
- 3 cups Brown Rice 1 cup is 125 ml measurement
- 1 1/2 cups Urad Dal (Gota urad dal or whole urad) See Notes
- 1/4 tsp Methi Seeds or Fenugreek seeds
- Water as required to soak, grind and adjust batter consistency
- Salt to taste
- Sesame Oil as required to cook the dosas
Instructions
- Wash the brown rice, urad dal and methi seeds for a couple of times under running tap water. Soak all the ingredients together in water for atleast 5 hours.
- After 5 hours, drain the water and grind the batter in 2 batches. Use little water to grind the batter, as required.
- Mix the batter well with your hands for a couple of minutes. Cover it with a lid, keep it aside in a warm place for fermentation. The process would take anywhere between 6 to 10 hours. Note - My batter fermented in 8 hours.
- Once the batter is fermented, add salt to taste, mix lightly. Check consistency of the batter and add additional water if required to adjust consistency.
- Heat a griddle, season it with some oil and then pour a ladle of the batter on to the hot pan.
- Make thin crispy dosas by rotating the ladle with the batter clockwise on the hot pan. Pour oil on all the sides, allow the dosa to cook on low heat.
- Flip or turn the dosas once they have cooked, add more oil and cook the other side.
- Crisp Brown Rice dosas are ready to eat with sambar and chutney.
- Note - If you don't plan to make dosas immediately after fermentation, add the salt, adjust consistency of the batter and then store it in the refrigerator until further use. Always cover the batter with a tight lid or store in a container.
Notes
Tips to make crispy dosa
- Season your pan well with few drops of oil. Rub with an onion or potato slice or in my case, use a kitchen paper towel and wipe well.
- Pour the batter only when the pan is hot. It should sizzle (sound) once the batter hits the pan. Else the dosa would be soft and limp, not crisp.
- For thin crispy dosas, spread the batter as much as you can (on the pan). Apply oil on all the sides and cook on low heat. Slowly fold it once cooked from both sides. Serve immediately.
- I have ground the batter using my mixer grinder so had to grind it in 2 batches. In case you have a stone grinder or a heavy duty mixer grinder jar that can accommodate the quantity, everything can be added at one go.
- The batter stays fresh in the refrigerator for a week.
- Ensure the batter is stored in a clean and dry steel vessel with a lid or glass box with a tight lid.
- Please note that this batter yields around 10 to 12 dosas. The quantity may vary depending on the size of dosas.