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.
Flaxseed Molaga Podi | Spiced Flaxseed Lentil powder
www.saffrontrail.com
Red Rice Dosa : Easy method, no grinding required
Ingredients
Method
- 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.
Please please do a demo on how to avoid clumping the whole thing up by not spreading it right. I have that problem ALLL the time. It’s my biggest shame. Can make a shakshouka, but can’t make a dosa right!
Which is why it is there in my video in this post itself- tips to make a perfect dosa 🙂
Can I use red rice and urad instead of using flour in this recipe? Thank you
I loved looking at that red crispy dosa, what would I not give to make dosas like this every time? :longing-look:
By the way can you suggest any good non stick tawa for dosa? Or please post on how to buy a good tawa?
I use the Wonderchef granite finish tava its very good
Your ingredient list says Udad instead of Urad.
Secondly, a suggestion: maybe you could list calories and other health information?
UDAD DAL and URAD DAL are the same. It’s not a mistake.
And I try to list health information about a recipe, but it’s not possible to do it when I post one recipe every two days.
Can you use dosa for a sweet breakfast?
There’s a sweet dosa made using whole wheat flour and jaggery dissolved in water – this makes the batter and you can make the dosas instantly