Brown Rice Masala Dosa
Brown Rice Masala Dosa

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, brown rice masala dosa. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Wash the brown rice, urad dal and methi seeds for a couple of times under running tap water. Use little water to grind the batter, as required. Blend the rice, urad dal, fenugreek seeds and the cooked rice to a smooth paste with required quantity of water.

Brown Rice Masala Dosa is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Brown Rice Masala Dosa is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brown rice masala dosa using 16 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Brown Rice Masala Dosa:
  1. Take Ingredients for the Dosa
  2. Get Brown Rice
  3. Make ready Urad Dal (White)
  4. Take Methi/Fenugreek seeds
  5. Prepare Salt
  6. Take As required Cooking Oil (I used Canola Oil)
  7. Prepare Ingredients for the Aloo Masala
  8. Take Medium Potatoes (Boiled peeled and broken roughly into small irregular pieces)
  9. Prepare Medium Onion (Thinly Sliced)
  10. Prepare Ginger (Finely Chopped)
  11. Make ready Green Chillies (Finely Chopped)
  12. Prepare Mustard Seeds
  13. Take Sambar Powder
  14. Get Salt
  15. Make ready Turmeric Powder
  16. Take Curry Leaves

Traditional dosa recipe that is gluten free and vegan made using fermented batter of Brown Rice and lentils. Brown rice is a whole grain rice and more nutritious than white rice. It has more fibre, protein and other nutrients which aids in healthy digestion and weight management. These are the "good carbs" that help balance your diet and can fill you up.

Instructions to make Brown Rice Masala Dosa:
  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!

Brown rice dosa is prepared from brown rice and urad dal which are the main ingredients. Steps to prepare Brown Rice Dosa. Wash the poha or beaten rice just before grinding the dosa batter. Now grind together the soaked rice along with poha and grated coconut by adding water little by little to form a smooth batter. Transfer this to a big bowl and allow it to ferment overnight at room temperature.

So that is going to wrap it up with this special food brown rice masala dosa recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!