Brown rice dosai – Indian style crepes made using healthy brown rice… simple white rice with bran intact a good source of fiber with strong nutty flavor & chewy texture, which of course, is not that pleasing to our taste buds and one of the main reason for getting neglected. Happened to read some interesting facts about his great grain and could not resist buying a bag for my pantry. Tried the long grain cooked brown rice, little yuck…takes quite a long time to cook in a regular rice cooker. Soaking helped and pressure cooker came to my rescue, still not that appealing with our regular sambar and rasam. Chinese style fried rice preparation worked out ok…Brown basmati from Indian stores are OK for pulav preparations. But this simple dosai recipe turned out perfect, you won’t feel a thing and tasted just like our regular dosas.
|1 cup||Brown rice|
|1 cup||Idli rice|
|¾ cup||Split black gram (ullundu)|
|10 nos||Fenugreek seeds|
|½ tsp||Cooked rice|
|¼ cup||Oil (for dosai)|
Lets see how to make Brown rice dosai
Here is a picture of Long grain Brown rice which is used for this recipe. Soak brown and idli rice together in water for atleast 6 hours or overnight preferred. Soak black gram (add fenugreek seeds in black gram) separately in just enough water for 3 to 4 hours (overnight fine too).
Later in the morning drain the water in rice and grind it along with the cooked rice. Then grind black gram (ulundu) to a silky soft texture and mix it with rice batter along with salt. Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment. Once when the fermentation is over, this is when u see the batter rise about double the quantity, now mix well and its all ready for making crispy dosais. Click the link below for step by step guide for making dosai.
Now heat a round cast iron griddle pan or non stick tawa , until a few drops of water dropped on it sizzles. Rub the pan with a cloth dipped in oil or a plain red onion. Take a scoop of the batter and pour that in the center and quickly move the batter in circular motion, moving away gradually from the center. Add a tsp of oil or ghee to it and once it turns light brown, flip it to the other side using a flat laddle with sharp edges and let stay for few seconds and then flip back and fold, and that’s it, crispy brown dosai served.
- You can also use 2 cups of brown rice, but taste might be little strong when compared to this. So its better to use one portion Idli / Par-boiled rice or Raw rice with one portion brown rice.
- You can add some cumin seeds, chopped onions and curry leaves to make it more tastier.
- Serve with spicy peanut chutney or garlic chutney.
- Long grain brown rice is available in all American grocery stores, a 5lbs bag cost around $2 to $3. Brown Basmati is available in some Indian stores.