Brown Rice Dosa – Version 2

Before going into the recipe: Check out my guest post on Be@Home website where two of my recipes were published.

Now to the recipe: As I wrote in my previous post, this is a second version of brown rice dosa where I soaked brown rice and fermented the batter. There is version 3 too, which will be coming soon in the series.

Ingredients: 3 cups Brown Rice 1 cup Black Gram (Minappappu, Urad Dal) Salt Oil Preparation: Wash and soak rice and dal separately in plenty of water overnight or for 6 hours. Grind them into a fine paste adding water as required. As I observed, brown rice has taken a little longer time to grind than the regular white rice. Add salt to the batter and mix well. The batter should be of dropping consistency. Allow the batter to stand overnight and get fermented. When the batter is ready, mix it well and check for salt and add some water if the batter became thick. Heat a non-stick pan and pour a ladleful of batter and spread into a thin circle. Pour a little oil around the dosa and allow it to cook for some time. Then flip over the dosa and add more oil if desired and allow it to cook again. When the dosa is done, transfer it to a serving plate and enjoy the crunchy dosa with desired chutney. Repeat the same process with remaining batter. We ate our dosas with Onion Chutney and Peanut Chutney.