There has to be some kind of Idli/Dosai batter readily available in fridge. Apart from whipping up quick breakfast, many times I have eaten Dosai/Idli as lunch with Sambar or transformed leftover idlis to upma/ Kaima Idli. If there is no batter in stock I immediately soak whatever ingredients available at home and prepare a batter. We all know Brown Rice and its health benefits. At the same time there are also endless debates whether Brown Rice is really “healthy” compared to White Rice. To be honest I have been following this one rule when it comes to food. Anything in moderation is fine.. Given the amount of information we get to read aka “Scroll” through in various social media pages it is essential for us to be mindful about what info we consume and how to use them wisely.
I use a good mix of Millets/White Rice/Brown Rice/Quinoa/Couscous/Bulgur Wheat in my cooking. Both the mini and the husband prefers only White Rice for lunch I make Idli/Dosai batters with them or prepare Upma,Kichdi,Sambar Saadham etc for us adults. Little one is still very very picky when it comes to food 🙆🙄 So I am just going with the flow for now.. Sneaking veggies, fruits, different grains wherever possible is my way of trying to make her eat variety of foods. She absolutely loved this Brown Rice Dosai and Idli versions and have been making it regularly for the past few months.
With the following measurement you can prepare upto 12 Idlis and atleast 12-15 medium sized Dosais depending on the size of the Tawa
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 hours Fermentation Time |
| Servings |
Dosai
|
- 2 Cups Brown Rice
- 1/2 Cup Urad Dal
- 1/2 tablespoon Methi Seeds
- 1/2 teaspoon salt
- 4 Cups Water Approximately
Ingredients
|
|
- Soak Brown Rice in a bowl of Cold water
- Soak Urad Dal+Fenugreek Seeds together in another bowl
- After being soaked in water for atleast 3 hours we can start grinding the batter
- First wash and rinse Brown Rice thoroughly and then add it to the grinder. I have made batters both using Indian Mixie and using our regular wet grinder. In mixie Brown Rice takes slightly longer time to become smooth.
- Add water little by little and wait until you get a smooth Brown Rice batter. Remove the batter from the grinder and keep it aside
- Now add soaked Urad Dal + Fenugreek Seeds. Grind it to a smooth batter
- Before removing the Urad Dal batter add the brown rice batter and grind it for 2 minutes. This ensures that both the batters are mixed well
- Remove it from grinder. Add salt and using hands mix the salt to the batter
- Leave the batter to ferment for atleast 8-10 hours depending on wherever you live the fermentation time might vary.
- The fermented batter looks like this
- I used the same batter for preparing Dosai and Idli. The texture of the batter should be like as shown in the picture. Don't make it too watery
- Grease Idli Plates with oil and then pour the batter
- Steam for atleast 12-15 minutes in medium flame
- Then wait until the Idlis are slightly cooled down and then remove from the plate. These idlis are super soft and are filling too.
- We had Idlis with Idli Podi. You can prepare any chutney/sambar of your choice 🙂
- Heat Dosai Tawa
- Add a teaspoon of oil and using a kitchen towel spread it on the Tawa. This seasoning will help to flip dosais easily and also this step prevents Dosai from sticking to the Tawa
- Once it is hot start spreading the Dosai Batter.Drizzle oil on the side and wait for a minute until you see the edges become slightly brown
- Flip the Dosai. Let the other side get cooked for few more seconds
- Flip it once again and remove the Dosai from Tawa and serve it hot
- Once the Dosai become golden brown remove from pan and serve it with Chutney or Sambar
-
Always soak Brown Rice separately in a bowl and Urad Dal+Fenugreek seeds in a different bowl
-
I have tried soaking all the ingredients together but since Urad Dal grinds quickly and Brown Rice takes a little longer to grind the batter texture won't be perfect. So please soak Rice and Daal+Fenugreek seeds separately
-
Same with the grinding process too. Grind Rice separately and then the dal+methi mixture
-
You don't need Poha/Rice Flakes or Sago/Javvarisi for this batter
-
Do not make the batter runny like regular Idli/Dosai batter. Let this be slightly thicker
-
Similarly while spreading the batter in Dosai Tawa too. Don't spread the batter very thinly. It will be difficult to flip the Dosais and sometimes batter might get stuck in the pan
-
Always make sure to retain the medium hot temperature in the Tawa. If the Tawa is too hot it will be difficult to spread the batter
-
Also when you are making Idlis make sure you don't add too much water in the Idli Cooker. It will make the Brown Rice Idlis stickier