This is another version of dosa that uses whole grains – brown rice and lentils, rather than white rice. I found this recipe here, when googling for a brown rice dosa recipe. I have modified it to suit my taste. The great thing about this recipe, is that it tastes exactly the same as regular dosa, and is extra crisp too. If you are a fan of ‘Paper Roast’ type of dosa, then this is the recipe for you.
1 cup short grain brown rice
1/2 cup masoor dal
1/4 cup urad dal
1/2 cup chick peas/garbanzo beans
1 tsp methi
1 tsp salt
1 tsp cumin seeds
Soak all the ingredients together except the cumin seeds, for about 8 hours, or overnight.Grind in a mixer/blender until you get a fine paste like batter. (Don’t use grinder, as the garbanzo beans get stuck in between the rollers and it takes way long to grind than in the blender). Mix in the salt and cumin seeds and let this batter ferment for about 8 hours.
When ready to make the dosa, heat griddle to high. Drop a ladle full of batter on the hot griddle and swirl to form a dosa. When crisp and brown on one side, flip and cook the other side. Serve hot with chutney or sambar of choice.
Verdict: Crispy crunchy paper roast dosa, without too much oil(I used cooking spray) and too much carbs. I am very happy with the way this turned out, and I’m planning to make this recipe more often. My husband who isn’t very fond of dosa alterations, didn’t even know this was altered. 🙂Pin It