Brown Rice Dosa

Brown Rice Dosa might be just the side dish you are searching for. One portion of this dish contains about 6g of protein, 1g of fat, and a total of 175 calories. This recipe serves 10. For 58 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 12 people were glad they tried this recipe. This recipe from Eggless Cooking requires brown rice, chillies, rice, and ginger. From preparation to the plate, this recipe takes roughly 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 93%, this dish is great. If you like this recipe, you might also like recipes such as Pesarattu Dosan or Moong Dal Dosa, How to make Pesarattu Dosa, Brown Rice Saffron Risotto (and why Brown Rice is better than White Rice), and How To Cook Brown Rice Perfectly and Zucchini and Garlic Brown Rice.

Servings: 10

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash the rice thrice and soak it along with the daals in warm water for at least 2-3 hours. Since it was my first time using brown rice, I didn’t know what to expect, so soaked it around 9am itself.If using a blender/mixie: Drain the rice and daal. Reserve the water. Add 1/4th of the rice, daal, coriander, chopped green chillies, ginger and grind it well. Once the cilantro and chillies are ground into a paste, add the remaining rice/daal and the reserved water as required. The batter should neither be very coarse nor very smooth. It should have the consistency of semolina/rava.If using a wet grinder: Switch on the machine. Let it run with the stone. Now pour the 1/4-1/2 cup of the soaked water in the empty grinder, let it run for a minute. Now add 1/4th of the rice/daal and other ingredients and let the machine run for 5 minutes. Later add the remaining rice/daal and water as required. Transfer the batter to a bowl and mix the salt thoroughly.Heat a non stick griddle. Once it’s hot add a ladleful of batter to the griddle and spread it using the back of the ladle. Let it cook for 2-3 minutes. Spray it with a non stick cooking spray and turn the crepes and let the other side cook for another 2-3 minutes. Enjoy it with plain yogurt, idli podi or your favorite pickle.

 

Step by step:

Wash the rice thrice and soak it along with the daals in warm water for at least 2-3 hours. Since it was my first time using brown rice, I didn’t know what to expect, so soaked it around 9am itself.If using a blender/mixie

1. Drain the rice and daal. Reserve the water.

2. Add 1/4th of the rice, daal, coriander, chopped green chillies, ginger and grind it well. Once the cilantro and chillies are ground into a paste, add the remaining rice/daal and the reserved water as required. The batter should neither be very coarse nor very smooth. It should have the consistency of semolina/rava.If using a wet grinder: Switch on the machine.

3. Let it run with the stone. Now pour the 1/4-1/2 cup of the soaked water in the empty grinder, let it run for a minute. Now add 1/4th of the rice/daal and other ingredients and let the machine run for 5 minutes. Later add the remaining rice/daal and water as required.

4. Transfer the batter to a bowl and mix the salt thoroughly.

5. Heat a non stick griddle. Once it’s hot add a ladleful of batter to the griddle and spread it using the back of the ladle.

6. Let it cook for 2-3 minutes. Spray it with a non stick cooking spray and turn the crepes and let the other side cook for another 2-3 minutes. Enjoy it with plain yogurt, idli podi or your favorite pickle.

Nutrition Information:

covered percent of daily need