Brown Rice Dosa is a soft and spongy, super delicious dosa / pancake prepared using just 3 ingredients. This is vegan and gluten free.
Dosas are popular breakfast choice, specially in South India as they are nutritious, good source of carbohydrates, easy to digest and low in fat. I generally prepare a big batch of batter and keep it in the fridge so that I don’t have to rush in the morning. Having the batter ready also allows me to prepare something quickly when anyone is hungry at home or when guests show up unannounced. Plus, by making small improvisations with the batter one can prepare different varieties of dosas.
This brown rice dosa is my variation to the traditional surnali dosa. After I posted the recipe for surnali, lot of my readers tried it and loved it and some asked even for more of such recipes.
Few readers also asked if the regular rice could be substituted with brown rice. I really felt the idea to be great and tried it out. The outcome was super hit. Today, I have served it with vegetable kurma. Visit here to know more about surnali dosa.
This dosa can be served with green coconut chutney, hing chutney, vegetable stew, butter chicken, shrimp curry or any gravy of your choice. You can also check different varieties of dosa / pancake recipes here.
And don’t forget this delicious dosa / pancake can be prepared as a breakfast/dinner/snack item for your upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and Christmas holiday parties!
Preparation time : 20 minutes
Serves : 15 dosas
Fermentation time : Overnight
Ingredients for Brown Rice Dosa
Brown rice – 2 cups
Thin poha / flattened rice flakes – 1 1/4 cup (Check tip below)
Grated coconut (fresh / frozen / dried) – 1 cup
Salt – to taste
Steps to prepare Brown Rice Dosa
- Wash and soak rice for 4 hours and drain them.
- Wash the poha or beaten rice just before grinding the dosa batter.
- Now grind together the soaked rice along with poha and grated coconut by adding water little by little to form a smooth batter.
- Transfer this to a big bowl and allow it to ferment overnight at room temperature.
- Next morning, add salt to the batter and mix well.
- Heat the non-stick tava / pan on medium heat. If you are using a cast iron tava then lightly grease with oil.
- Once the tava is hot and on a medium flame, pour a laddle full of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will notice that as the batter cooks, holes start appearing on the top surface.
- Just cover it with a lid and cook for 2 to 3 minutes or until the dosa develops a light golden color at the bottom or until it is done. As is typical with surnali dosas, I have cooked these on only one side. But feel free to flip it and cook for another minute or two.
- Repeat the process for remaining batter.
- Brown Rice Dosa is now ready. Serve hot and enjoy.
- This time I have used thin poha. If you use thick poha, reduce the quantity to half, i.e. about 3/4 cup for this recipe
- Once the batter is fermented overnight, you can keep it in refrigerator and use when required.
- You can use dry or fresh grated coconut. I have used dry coconut flakes.
- Because you are adding poha, dosa may turn black soon if cooked in high flame.
- If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degree F, switch off the oven and rest the batter overnight.
- As this is traditionally prepared as a thick dosa, do not spread the batter once you pour on a hot tava – like you would generally do with other dosas.
- I have cooked this dosa on both non-stick and cast iron tavas. If the batter is prepared as instructed, these dosas are very easy to handle.
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