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Brown Rice Dosa
Brown Rice Dosa is a delectable and crispy South Indian delicacy, perfect for breakfast or a light meal. Made from wholesome brown rice and protein-rich urad dal, this dish is not only healthy but also gluten-free. The dosa is golden and crisp on the outside, while light and airy on the inside, offering a delightful texture that pairs beautifully with tangy chutneys and spicy sambar. Traditionally enjoyed across South India, dosas have a rich history dating back centuries, showcasing the region's culinary ingenuity.
Ingredients
- Brown rice
- 1 cup
- Urad dal (split black lentils)
- 1/4 cup
- Fenugreek seeds
- 1 teaspoon
- Salt
- 1 teaspoon (adjust to taste)
- Water
- as needed for soaking and grinding
- Oil
- for cooking dosas
Instructions
- 1. Begin by soaking the brown rice, urad dal, and fenugreek seeds in separate bowls for 6-8 hours or overnight. This helps to soften the grains and lentils for grinding.
- 2. After soaking, drain the water from the rice and lentils. In a blender, combine the brown rice, urad dal, and fenugreek seeds, adding enough water to create a smooth batter. Aim for a consistency similar to pancake batter.
- 3. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl with a cloth and let it ferment in a warm place for 8-10 hours or overnight. Fermentation is key for developing the dosa's signature tangy flavor and airy texture.
- 4. Once fermented, gently stir the batter. Heat a non-stick pan or dosa griddle over medium heat.
- 5. Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin dosa, about 8-10 inches in diameter.
- 6. Drizzle a little oil around the edges of the dosa. Cook until the bottom is golden brown and crisp, about 2-3 minutes.
- 7. Carefully flip the dosa and cook the other side for an additional 1-2 minutes until golden brown.
- 8. Serve the brown rice dosa hot with coconut chutney or spicy sambar for a complete meal.
Tips
- For added flavor, you can include spices like cumin or black pepper in the batter.
- Experiment with different flours, such as quinoa or millet, for a unique twist on the traditional dosa.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 30 minutes (excluding soaking and fermentation) Cook Time: 25 minutes Calories: 120 Fat: 3g Carbs: 22g Protein: 4g Sodium: 200mg Sugar: 0g
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