Brown Rice Dosa

Dosa is a crepe made with lentils and rice. It can be served plain with sambar and chutney or stuffed with a filling traditionally made with potatoes to make masala dosa. These days dosas are stuffed with a variety of fillings like paneer, cheese, stir fried vegetables, eggs and even chicken to make paneer dosa, cheese dosa, egg dosa and so on. 

The traditional way of making dosa involves soaking urad dal (a type of lentil) and white rice for 8-10 hours then grinding this mixture and leaving it for another 8-10 hours for fermentation. The fermented batter is used to make delicious dosa. 

I came across this post on one of my Facebook groups and was keen on trying the recipe out. This blogger had replaced white rice with brown rice and had made a delicious looking dosa. As a part of adopting a healthier life style, we have included brown rice in our regular diet and the idea of using brown rice in place of white rice to make dosa was really appealing. 

Needless to say, I tried out the recipe and the verdict - FANTASTIC ! The dosas came out great and all of us absolutely loved them. From now on, I will probably use brown rice every time I make dosa. 

From a nutrition point of view, this dosa gives you protein from the lentils and complex carbs and loads of dietary fiber from the brown rice. To sum it up...taste bhi aur health bhi ! Here is the recipe for this super healthy and delicious brown rice dosa.

Brown Rice Dosa served with Sambar and Coconut Chutney

Ingredients

• 1/2 cup urad dal
• 1 cup basmati brown rice
• 1 tbsp channa dal
• 1 tbsp moong dal
• 1/2 tsp methi seeds
• Salt to taste
• Oil for making dosa

Method

• Mix the urad dal, channa dal, moong dal, brown rice and methi seeds and soak them in water for about 8-10 hours.
• Drain the water and grind the dals and the brown rice in a grinder. Add water as required for grinding.
• Take the ground mixture in a bowl, add salt and cover the bowl with a lid and keep it in a warm place overnight or for 8-10 hours for fermentation. I kept the bowl in a warm oven.
• Add more salt and water to the fermented batter, as required.
• Heat a skillet and drizzle some oil on it. Once the skillet is hot, take a ladle full of batter and drop it on the centre of the skillet. Move the ladle in circular motion to spread the batter and make a round shape. 
• Let the dosa cook for a couple of minutes and when the edges loosen up flip over and cook for a few seconds. 
• Flip again, fold in half and serve hot with sambar and chutney.

Notes

• Any variety of brown rice can be used. 
• Maintain the ratio of 1:2 of urad dal to brown rice to increase the quantity of batter.