Easiest Way to Make Tasty Brown Rice Masala Dosa

Brown Rice Masala Dosa. Brown Rice Dosa is a Crispy, Light 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. Let me assure you there is absolutely no difference in the look, taste or flavour.

On the other hand, it is amazingly healthy as we have used a combination of unpolished brown rice and two dals to make this dosa. Make sure you use unpolished rice and not the regular Basmati; otherwise you will lose out on the health benefits. Unlike regular dosas that use only urad, here we have included a wee. You can have Brown Rice Masala Dosa using 16 ingredients and 15 steps. Here is how you cook it.

Ingredients of Brown Rice Masala Dosa

1. It's of Ingredients for the Dosa.
2. You need 3 Cups of Brown Rice.
3. You need 1 Cup of Urad Dal (White).
4. Prepare 1 Teaspoon of Methi/Fenugreek seeds.
5. It's To taste of Salt.
6. Prepare of As required Cooking Oil (I used Canola Oil).
7. It's of Ingredients for the Aloo Masala.
8. Prepare 6 of Medium Potatoes (Boiled peeled and broken roughly into small irregular pieces).
9. Prepare 1 of Medium Onion (Thinly Sliced).
10. Prepare 1 Tablespoon of Ginger (Finely Chopped).
11. Prepare 4 of Green Chillies (Finely Chopped).
12. Prepare 1 Teaspoon of Mustard Seeds.
13. You need 1 Teaspoon of Sambar Powder.
14. Prepare To taste of Salt.
15. It's 1/2 Teaspoon of Turmeric Powder.
16. You need 2 Sprigs of Curry Leaves.

Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase brown rice masala dosa crepes with chick peas stuffing. Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. I prefer the wet grinder for grinding for idli and dosa but if you do not have a. Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen.

Brown Rice Masala Dosa instructions

1. (A) To make the Dosas:.
2. Add the Rice to a large bowl. Wash it thoroughly until the water runs clear. Add 6 cups of water. Cover & leave to soak for about 5 hours..
3. Add the Daal to a medium bowl along with the Methi seeds. Wash it thoroughly until the water runs clear. Add 2 cups of water. Cover & leave to soak for about 5 hours..
4. Drain the water from the Rice & Daal. Grind the Daal to a smooth paste with about a cup of fresh water. (Use the same cup which was used for measuring the Daal & Rice)..
5. Transfer to a large bowl. (Big enough to hold the Daal & Rice together)..
6. Grind the Rice to a smooth paste with about 2 cups of fresh water. Add it to the ground Daal. Stir well. Cover. Keep it in a warm place. Let it ferment overnight or 8-10 hours. *During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so. If you have an Instant Pot, use the “Yoghurt ” mode to ferment..
7. When ready to cook, check the consistency of the batter. It shouldn’t be too thick or too runny. Add more water if required. A medium consistency is perfect. Add salt. Stir well. *The best time to add salt to the batter is before fermentation in winters & after fermentation in summers. The salt aids in quick fermentation..
8. Place a large nonstick Tawa/Griddle with handle on high heat. Brush oil lightly all over the Tawa. Reduce heat to medium. Sprinkle a little water. When you hear a sizzling sound & see the droplets jump, your Tawa is ready for the Dosas..
9. Pour two ladleful of the batter in the middle of the Tawa & quickly spread it out in a circular motion. Make it as big & thin as you can leaving a little room on the edges. Increase the heat to high. Let it cook for a minute. Now swirl a little oil on top & around the Dosa. When the Dosa begins to leave the edges of the Tawa on it’s own, flip it with the help of a thin plastic or silicone spatula. Reduce heat to medium. Cook for a minute..
10. Take a ladleful of the Aaloo Masala & place in the middle or one side of the Dosa. Fold or roll the Dosa. Transfer it to a plate & serve hot. Serve immediately with Sambar & Chutney. Make all the Dosas in the same way..
11. (B) To make the Aaloo Masala:.
12. Wash the Potatoes throughly under running water. Pressure cook with 2 cups of water on high for 3 minutes. Remove from heat. Let the pressure release automatically. Transfer to a colander. Run cold water to cool completely..
13. Heat oil in a medium skillet/pan. Tip in the Mustard Seeds followed by the Onions, Ginger & Curry Leaves..
14. Add the Potatoes, Green Chilies, Salt, Turmeric & Sambar Powder. Cook for about 5 minutes. Stirring occasionally. Crush a few Potatoes with the spatula. Stir well. Set aside..
15. Use it as a stuffing for Dosas or enjoy with Roti/Parantha. Bon Appètit!.

Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal. Loosen the edges of the dosa with a steel spatula. Set Dosa - Smitha Kalluraya's set dosas look soft and spongy - perfect for toddlers who are still learning to chew. Brown Rice Dosa - You've made dosas with white rice, but have you tried making them with brown rice?