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We hope you got benefit from reading it, now let’s go back to brown rice masala dosa recipe. To cook brown rice masala dosa you only need 16 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook Brown Rice Masala Dosa:
- You need Ingredients for the Dosa
- Use 3 Cups Brown Rice
- Prepare 1 Cup Urad Dal (White)
- You need 1 Teaspoon Methi/Fenugreek seeds
- Provide To taste Salt
- Get As required Cooking Oil (I used Canola Oil)
- Get Ingredients for the Aloo Masala
- You need 6 Medium Potatoes (Boiled peeled and broken roughly into small irregular pieces)
- Get 1 Medium Onion (Thinly Sliced)
- Provide 1 Tablespoon Ginger (Finely Chopped)
- Get 4 Green Chillies (Finely Chopped)
- Prepare 1 Teaspoon Mustard Seeds
- Take 1 Teaspoon Sambar Powder
- Get To taste Salt
- Take 1/2 Teaspoon Turmeric Powder
- Get 2 Sprigs Curry Leaves
Steps to make Brown Rice Masala Dosa:
- (A) To make the Dosas:
- Add the Rice to a large bowl. - Wash it thoroughly until the water runs clear. Add 6 cups of water. - Cover & leave to soak for about 5 hours.
- Add the Daal to a medium bowl along with the Methi seeds. - Wash it thoroughly until the water runs clear. Add 2 cups of water. - Cover & leave to soak for about 5 hours.
- Drain the water from the Rice & Daal. - - Grind the Daal to a smooth paste with about a cup of fresh water. (Use the same cup which was used for measuring the Daal & Rice).
- Transfer to a large bowl. (Big enough to hold the Daal & Rice together).
- Grind the Rice to a smooth paste with about 2 cups of fresh water. - Add it to the ground Daal. - Stir well. Cover. - Keep it in a warm place. - Let it ferment overnight or 8-10 hours. - - *During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so. - If you have an Instant Pot, use the “Yoghurt ” mode to ferment.
- When ready to cook, check the consistency of the batter. It shouldn’t be too thick or too runny. Add more water if required. A medium consistency is perfect. Add salt. Stir well. - - *The best time to add salt to the batter is before fermentation in winters & after fermentation in summers. The salt aids in quick fermentation.
- Place a large nonstick Tawa/Griddle with handle on high heat. - Brush oil lightly all over the Tawa. - Reduce heat to medium. - Sprinkle a little water. - - When you hear a sizzling sound & see the droplets jump, your Tawa is ready for the Dosas.
- Pour two ladleful of the batter in the middle of the Tawa & quickly spread it out in a circular motion. Make it as big & thin as you can leaving a little room on the edges. - - Increase the heat to high. - Let it cook for a minute. - Now swirl a little oil on top & around the Dosa. - When the Dosa begins to leave the edges of the Tawa on it’s own, flip it with the help of a thin plastic or silicone spatula. - Reduce heat to medium. - Cook for a minute.
- Take a ladleful of the Aaloo Masala & place in the middle or one side of the Dosa. Fold or roll the Dosa. - Transfer it to a plate & serve hot. - - Serve immediately with Sambar & Chutney. - - Make all the Dosas in the same way.
- (B) To make the Aaloo Masala:
- Wash the Potatoes throughly under running water. - Pressure cook with 2 cups of water on high for 3 minutes. Remove from heat. - Let the pressure release automatically. - - Transfer to a colander. Run cold water to cool completely.
- Heat oil in a medium skillet/pan. - - Tip in the Mustard Seeds followed by the Onions, Ginger & Curry Leaves.
- Add the Potatoes, Green Chilies, Salt, Turmeric & Sambar Powder. - - Cook for about 5 minutes. Stirring occasionally. Crush a few Potatoes with the spatula. Stir well. Set aside.
- Use it as a stuffing for Dosas or enjoy with Roti/Parantha. - - Bon Appètit!
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