Recipe: Delicious Brown Rice Masala Dosa

Brown Rice Masala Dosa. Brown Rice Dosa is a delightfully crispy, golden brown dosa that tastes awesome! 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.

Dosa is an Indian crepe made from rice and lentils. Dosa is a staple food in South India. Here i have given a collections of healthy South Indian dosa Recipes & adai Recipes, which are very authentic and distinct. You can have Brown Rice Masala Dosa using 16 ingredients and 15 steps. Here is how you cook that.

Ingredients of Brown Rice Masala Dosa

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

Each and every Pizza Dosa(kids friendly Dosa). A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and Ingredients needed for Masala Dosa Batter. Mysore masala dosai is one of the things in my to try in restaurants list that I have planned in my trip to India this holidays. I have tasted only once I think that The dosa is evenly browned and crisp, dense, thick than we do at homes.

Brown Rice Masala Dosa step by step

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!.

And I get few requests once in a while to post dosa batter recipe and this. How to make Masala Dosa - Kerala Masala Dosa Saute till the onions turn golden brown and now add turmeric powder and mix it well. cooking masala rice is very simple without any complicated steps in it. basically, the recipe is very similar to the traditional pulao recipe prepared across india. but the spiced rice may contain more spices and flavours compared to the pulao recipes. but obviously. Brown rice is known to have more nutrients and be a healthier alternative to white rice. I am not a big fan of mushroom, but I love dosa a lot. I love to experiment the toppings on dosa.

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