Red Rice Dosa : Easy method, no grinding required
Some love it crisp, some love it soft. Some love it with chutney, some with molagapodi. In short, everyone loves a good dosa. A combination of rice and lentils, that makes it a complete vegetarian protein, is one of the healthiest breakfasts there is. But when you see this being served in restaurants or road side stalls, where they literally pour a month's supply of oil or ghee into it, gives it a bad rap.
Some see dosa as a time consuming affair. Soak, grind, ferment, then prepare, it does have many steps. How about cutting short a few steps and still having those delicious, hot off the griddle dosas at home, also made healthier? That's what my today's post is about.
White polished rice swapped with red rice, but in a flour form. The rinsing, soaking and grinding step, gets replaced by ready available flours and you are that much closer to a really good dosa.
Watch my video on tips to make the perfect dosa:
Red rice flour is available in most large supermarkets, health food stores and organic brands. It is slightly coarse, and light red in colour (of course). Use it in place of rice flour in any other recipe, for added nutrition in terms of anti oxidants and fiber, also diabetic friendly. Udad dal flour is also available in many supermarkets these days. Or you could lightly roast the dal and finely powder it in a mixer or get it ground in your local flour mill (if you do have access to one of those).
Serve with a homemade flaxseed molagapodi, as shown in the photo.
- In a large bowl, mix the flours and salt with a whisk.
- Add water and keep whisking to make a smooth batter without any lumps.
- Cover and keep in a warm place overnight or for 8 hours until you see that the batter has risen or shows numerous bubbles.
- To prepare dosas, lightly grease a non stick / cast iron skillet or tava.
- Thin the batter with up to 1/4 cup water if required. Mix well.
- Take a big ladleful of batter , place in center of moderately hot greased tava.
- Move quickly outwards in concentric circles to make a round dosa. Circle the dosa with around 1/2 tsp oil. Cook on medium flame until golden and crisp. Cook the other side similarly. Serve hot with Molagapodi or Tomato Chutney.
Use plain rice flour instead of red rice flour, if that's what you have handy. Organic red rice flour is richer in fiber and anti oxidants.
Add a tsp of fenugreek seed (venthayam / methi seed) powder to the mix before fermentation for added nutrients and to make it more diabetic friendly.
This recipe is naturally vegan and gluten free.