|Brown Rice Dosa with tomato chutney and coconut chutney|
Brown Rice Dosa Batter Preparation
Soak brown rice and idly rice together for 5-6 hours.
Soak urad dal along with fenugreek seeds for 4-5 hours.
Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. I prefer the wet grinder for grinding for idli and dosa but if you do not have a wet grinder, you can grind it in a mixer grinder also. Grind it in the same way as you grind it for the regular idli batter or dosa batter.
Grind both rice together until smooth.
Once you finish grinding the rice, add the ground urad dal batter to the rice batter and grind for another 5 minutes. I do this so that both the batter will get mixed well. Remove the batter from the grinder, add salt and mix well with your hands.
Let it ferment for 6-7 hours. After fermentation, mix well and make dosa as you normally do. Check out my detailed post on how to make dosa if you are a beginner.
Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion.
Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it over to the other side and drizzle another 1/2 tsp of oil.
Once the other side is cooked, remove from tava and serve hot with sambar or chutney of your choice.
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