INGREDIENTS
– 2 CUPS UNPOLISHED BROWN RICE
– 3/4 CUP URAD DAL ( SPLIT BLACK LENTILS )
– 2 TABLESPOON CHANA DAL ( SPLIT BENGAL GRAMS )
– 1/2 TEASPOON FENUGREEK SEEDS ( METHI )
– SALT TO TASTE ( AS PER REQUIREMENT )
– GHEE FOR COOKING
FOR SERVING
– COCONUT CHUTNEY
– SAMBHAR
INSTRUCTIONS
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Take brown rice, urad dal and chana dal in a vessel, add water, rinse once and drain water.
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Add sago, fenugreek seeds, 2-1/2 to 3 cups water and soak for 4-5 hours.
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Drain water, reserve the soaked water.
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Add the ingredients into the wet jar of your mixie or use the wet grinder to grind.
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Add the reserved soaked water little by little and grind to a smooth batter.
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Transfer to a bowl, add salt to taste and let it ferment for 7-8 hours or overnight.
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After fermenting, mix the batter lightly and you can see small bubbles on the batter surface.
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Heat a tawa and when it gets warm, pour a ladle full of batter and rotate your hand to spread the batter into a circle.
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Let it cook for 1 minute, when you see pores appearing on top, drizzle 1/2 tsp oil all around the edges and let it become crisp.
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Flip it gently and let the other side cook too. Transfer to a plate.
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Continue likewise with the rest of the batter.
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Serve this brown rice dosa hot with chutneys, idli podi and sambar.