Brown rice Dosa

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. ūüôā

Sending this to ‘Brown Rice for Dinner’ event, series by Sanjeeta.

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  1. J

    Thanks Denny, i made it with Long Grain Brown rice, that could be the reason?

    I am not in India, but will check for this variety of rice here and try it

  2. J

    Thanks Denny, my Idly batter raises over night here. The batter did raise to some extent,so that part is ok. But some how i failed to get crispy dosas like yours, mine tasted like adai(mixed dhal dosa) and it was not crisp unlike yours..

    Any help how it would taste like normal dosa and crunchy like yours?

    • Denny

      Did you use short grain brown rice that you get here in the US, not brown basmati? Also, I used whole urad dal, you can try reducing the chickpeas and masoor dal the next time. Also, maybe try making the consistency of batter to be more watery. Hopefully it works for you.

  3. J

    I ground this batter yesterday night. But when grinding it smelled more like adai batter. And in the morning it did not ferment like normal idly batter(it did not raise)..That is how this batter is supposed to be?


    • Denny

      It should raise a bit, although not as much as idly batter. Can you try leaving it a bit longer? Do you live in a cold climate? Did you mix salt with your hands to aid in the fermentation? Do let me know how the dosa came out.

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