Recipe- Healthy To Eat Brown Rice Flour Dosa

Crispy Dosa made with brown rice flour and urad dal. If you are looking for an alternative to white rice dosa, this recipe is for you. Dosa is a thin and crispy savory pancake made with rice and urad dal. It is a popular South Indian breakfast, which is enjoyed globally.

Ingredients

3 cups brown rice flour
1 cup whole urad dal
2 teaspoons chana dal
1 teaspoons methi seeds ( fenugreek seeds)
salt to taste (use non iodine salt)
about 5 cups of water ( 1 ½ cups to grind urad dal + 3 ½ cups to add with brown rice flour)
Oil as required while making the dosa

Method

Soaking & Grinding-

- Wash the urad dal, methi and chana dal and soak in plenty of water for 5 hours.

- Discard the soaked water and grind urad dal, methi, chana dal with 1 ¼ cup of cold water to a smooth paste.

- Transfer it to a bowl. Add ¼ cup of water to the jar to get rest of the batter out. Add rice flour, salt and enough water ( start with 3 cups and add another ½ cup as needed) to make a batter with a consistency similar to pan cake batter.

- Initially use a whisk to remove any lumps and later with clean hands mix the batter for 1 to 2 minutes.

Fermenting the dosa batter-

On counter top-

- If you live in warm place, leave the batter covered in the counter top. The batter will ferment with in 8 hours.

- If you live in cold place, in winter you need at least 12 to 14 hours for the batter to ferment. In summer it may take 8 to 10 hours to ferment.

In the oven –

- Place a the batter in the oven with the light on and ferment it over night. To avoid any spilling place a plate or large bowl under the pot.

Making the dosa-

- Heat a cast iron skillet, apply oil and smother it evenly. Splash some water and wipe it off with a paper towel.

- Stir the fermented batter and pour a ladle of the batter in the center of the skillet. Spread the batter into a thin circle. Drizzle a teaspoon of oil all around the dosa.

- Close the lid for 45 seconds. When you remove the lid you will see that the edges turning golden brow. Drizzle some ghee or oil and cook for another 20-30 seconds.

- If you have potato masala, add it now and fold the dosa.

- Remove the dosa and serve immediately with chutney and sambar. Repeat the process with the rest of the batter.