Brown Rice Masala Dosa
Brown Rice Masala Dosa

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, brown rice masala dosa. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Brown Rice Masala Dosa is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Brown Rice Masala Dosa is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have brown rice masala dosa using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Brown Rice Masala Dosa:
  1. Make ready Ingredients for the Dosa
  2. Make ready Brown Rice
  3. Get Urad Dal (White)
  4. Make ready Methi/Fenugreek seeds
  5. Make ready Salt
  6. Make ready As required Cooking Oil (I used Canola Oil)
  7. Get Ingredients for the Aloo Masala
  8. Get Medium Potatoes (Boiled peeled and broken roughly into small irregular pieces)
  9. Get Medium Onion (Thinly Sliced)
  10. Prepare Ginger (Finely Chopped)
  11. Prepare Green Chillies (Finely Chopped)
  12. Take Mustard Seeds
  13. Get Sambar Powder
  14. Make ready Salt
  15. Make ready Turmeric Powder
  16. Make ready Curry Leaves
Steps to make Brown Rice Masala Dosa:
  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!

So that’s going to wrap it up with this special food brown rice masala dosa recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!