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    Home » Dosa/Pancake Recipes

    Dosa with Brown Rice

    Published: Apr 4, 2017 · Modified: Jun 9, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Dosa with brown rice is a healthy, easy-to-make soft, fluffy sponge dosa prepared using three ingredients. Brown rice dosa or pancakes can be served with South Indian chutney, traditional korma, or mixed vegetable stew.

    Brown rice dosa served on a plate with mixed vegetable korma.

    Jump to:
    • About the recipe
    • Ingredients
    • Step-by-step instructions
    • Tips
    • Recipe FAQs
    • More dosa recipes
    • Recipe card
    • User Reviews

    About the recipe

    Brown rice dosa is my variation of traditional Konkani-style surnali dosa. After trying surnali dosa, which is somewhat similar to Kerala-style appam or hotel style thengai, or coconut dosa, my readers asked for dosa recipes using brown rice, finger millet (ragi), and quinoa for weight loss and diabetics.

    A few of them also asked if they could substitute regular rice with brown rice, and after trying it, I have shared my simple and easy recipe here. This dosa with brown rice is super soft and fluffy. Today I served it with hotel-style veg kurma. You can serve it with any Kerala or Mangalorean-style chicken curry, classic South Indian coconut chutney, shrimp or prawns curry, vegetable coconut stew, and more.

    stack of soft, fluffy and sponge brown rice dosa on a plate.

    Benefits of this dosa

    1. Brown rice is rich in antioxidants, fiber, vitamins, and minerals compared to regular white rice; they are nutritious alternatives.
    2. The high fiber content in brown rice keeps you full and helps in weight loss management.
    3. Brown rice has a lower glycemic index than white rice and is thus good for diabetes or for those who want to maintain blood sugar levels.
    4. Brown rice is vegan and gluten-free.

    South Indian homes, most of the time, have a bowl full of dosa batter in the refrigerator always so that you can make nutritious dishes for breakfast, lunch, dinner, or even a quick after-school snack. You can check my 2 in 1 idli dosa batter or multi purpose dosa batter recipe, which is loved by my readers.

    Ingredients

    Brown rice: variation to surnoli dosa, which is prepared using regular dosa rice. Brown rice gives dosa a nutty flavor, unique texture, and nutritional benefits.

    Poha: Also called flattened rice flakes or beaten rice acts as fermenting agent in the dosa batter. It also makes your dosa light and fluffy.

    Coconut: It adds sweetness and enhances the flavor. Also makes your dosa super soft. Since coconut is also a key ingredient here, you can call this thengai dosa or coconut dosa too.

    See the recipe card below for a full list of ingredients and measurements.

    surnali dosa or coconut brown rice dosa served with hotel style kurma.

    Step-by-step instructions

    Making of brown rice dosa batter

    • Wash brown rice in water 2 to 3 times. Soak the rice for 6 hours or even overnight and drain them.
    • Wash the poha or beaten rice just before grinding the dosa batter.
    • Now grind the drained rice, washed poha, and grated coconut by adding water to form a smooth batter in your mixie or blender.
    • Transfer this to a big bowl and allow it to ferment for 6 to 8 hours or overnight at room temperature.
    • Once the batter is fermented, add salt and mix well. 

    Cook brown rice dosa or pancakes

    • Heat the non-stick tava or skillet on medium heat. If you use cast iron tava, lightly grease it 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. These are thick, soft, and sponge dosas. Drizzle oil around the edges only if desired. You will notice that as the batter cooks, holes start appearing on the top surface. (the perfect sign that batter is fermented well)
    • Cover it with a lid and cook for 2 to 3 minutes or until the dosa develops a light golden color at the bottom and the top is cooked (you should not see any wet batter). 
    • Like traditional surnali dosas or appams, I have cooked these on one side only. But feel free to flip it and cook for another minute or two.
    • Repeat the process for the remaining batter.
    • Serve brown rice dosas with any type of South Indian chutney, mixed vegetable kurma, or simple tomato chutney.
    stack of healthy south Indian dosa made with brown rice, served with vegetable curry.

    Tips

    • Once the batter is fermented overnight, you can keep it in the refrigerator and use it when required. Leftover batter can be stored in the refrigerator for up to 5 days. 
    • The dosa won't turn fluffy and spongy if you do not see the holes or if the batter is not fermented. Only in this case you can add a pinch of baking soda or fruit salt (eno) to the batter. 
    • You can use dry or fresh grated coconut. Traditionally fresh grated coconut is used and gives the best results. I have used dry grated coconut flakes as fresh was unavailable today. 
    • Because you are adding poha, dosa may turn black soon if cooked on high flame. So always cook this dosa on medium flame. 
    • If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degrees 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 – as you would generally do with other dosas.
    • I have cooked this dosa on both non-stick and cast iron tawa. If the batter is prepared as instructed, these dosas are very easy to handle. 
    • If using thin poha, you may use up to 1 ¼ cup for this recipe. I switch between thin and thick, whatever is available in my pantry.  
    • I have tried this dosa with long-grain brown rice from great value and whole grain. 
    • Cooking dosas for more than ten years now, almost on a daily basis, I can tell you that the quality and the brand you use matter a lot for the end result.
    soft and sponge dosa served with classic coconut chutney.

    Recipe FAQs

    Is brown rice dosa good for diabetes?

    Yes. Brown rice has a lower glycemic index and high fiber content than regular white rice used to make dosas. Thus it is a good and healthy alternative to diabetic patients, a weight loss diet.

    How does dosa become brown?

    Adding poha to the dosa batter and then cooking it on a high flame will make your dosa brown, and if you are cooking soft dosa, it will turn brown at the bottom but remains uncooked inside.

    How many days can we keep dosa batter in the fridge?

    Any fermented dosa batter can be kept in the refrigerator for up to 5 days.

    More dosa recipes

    • neer dosa recipe, traditional Mangalorean Neeru dose, vegan gluten-free rice crepes, rice dosa
      Neer Dosa Recipe | Mangalorean Neer Dose | Rice Crepes
    • ragi dosa, raagi dose, how to make ragi dosa batter without rice, healthy Indian breakfast recipes
      RAGI DOSA | RAAGI DOSA | HOW TO MAKE RAGI DOSA BATTER
    • how to make hotel style crispy butter masala dosa at home, davangere benne masala dosa recipe #dosa
      Butter Masala Dosa | Benne Masala Dosa
    • set dosa, south Indian soft and spongy thick dosa recipe served in set of 2 or 3 with chutney
      Set Dosa Recipe | Sponge Dosa

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Dosa made with brown rice on a plate served with best veg kurma (korma).

    Dosa with Brown Rice

    Kushi
    Dosa with brown rice is a healthy, easy-to-make soft, fluffy sponge dosa prepared using three ingredients. Brown rice dosa or pancakes can be served with South Indian chutney, traditional korma, or mixed vegetable stew.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Fermentation and soak time 12 hours hrs
    Total Time 12 hours hrs 45 minutes mins
    Course Breakfast, Dinner, Lunch
    Cuisine South Indian
    Servings 16 dosas
    Calories 106 kcal

    Equipment

    • Dosa tawa or skillet

    Ingredients
      

    • 2 cups Brown rice
    • ¾ cup Poha or Flattened rice flakes
    • 1 cup Coconut (fresh, frozen or dried)
    • 1 teaspoon Salt, adjust to taste
    • Oil for cooking dosa

    Instructions
     

    Making of brown rice dosa batter

    • Wash brown rice in water 2 to 3 times. Soak the rice for 6 hours or even overnight and drain them.
      2 cups Brown rice
    • Wash the poha or beaten rice just before grinding the dosa batter.
      ¾ cup Poha or Flattened rice flakes
    • Now grind the drained rice, washed poha, and grated coconut by adding water to form a smooth batter in your mixie or blender.
      1 cup Coconut
    • Transfer this to a big bowl and allow it to ferment for 6 to 8 hours or overnight at room temperature.
    • Once the batter is fermented, add salt and mix well. 
      1 teaspoon Salt, adjust to taste

    Cook brown rice dosa or pancakes

    • Heat the non-stick tava or skillet on medium heat. If you are using a cast iron tava, then lightly grease it with oil.
      Oil for cooking dosa
    • Once the tava is hot and on a medium flame, pour a laddle full of batter and allow it to spread by itself. These are thick, soft, and sponge dosas. Drizzle oil around the edges only if desired. You will notice that as the batter cooks, holes start appearing on the top surface. (the perfect sign that batter is fermented well)
    • Cover it with a lid and cook for 2 to 3 minutes or until the dosa develops a light golden color at the bottom and the top is cooked (you should not see any wet batter). 
    • Like traditional surnali dosas or appams, I have cooked these on one side only. But feel free to flip it and cook for another minute or two.
    • Repeat the process for the remaining batter.
    • Serve brown rice dosas with any type of South Indian chutney, mixed vegetable kurma, or simple tomato chutney.

    Notes

    • Once the batter is fermented overnight, you can keep it in the refrigerator and use it when required. Leftover batter can be stored in the refrigerator for up to 5 days. 
    • The dosa won't turn fluffy and spongy if you do not see the holes or if the batter is not fermented. Only in this case you can add a pinch of baking soda or fruit salt (eno) to the batter. 
    • You can use dry or fresh grated coconut. Traditionally fresh grated coconut is used and gives the best results. I have used dry grated coconut flakes as fresh was unavailable today. 
    • Because you are adding poha, dosa may turn black soon if cooked on high flame. So always cook this dosa on medium flame. 
    • If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degrees 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 – as you would generally do with other dosas.
    • I have cooked this dosa on both non-stick and cast iron tawa. If the batter is prepared as instructed, these dosas are very easy to handle. 
    • If using thin poha you may use upto 1 ¼ cup for this recipe. I switch between thin and thick, whatever is available in my pantry.  
    • I have tried this dosa with long-grain brown rice from great value and whole grain. 
    • Cooking dosas for more than ten years now, almost on a daily basis, I can tell you that the quality and the brand you use matter a lot for the end result.

    Nutrition

    Calories: 106kcalCarbohydrates: 19gProtein: 2gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 147mgPotassium: 82mgFiber: 1gSugar: 0.3gVitamin C: 0.2mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This brown rice surnali dosa was first published in April 2017. Updated with calorie and nutritional information.

    More Delicious Dosa/Pancake Recipes for Every Taste Bud!

    • Indian dosa recipe served with traditional coconut chutney. How to make crispy dosa batter?
      Indian Dosa | Mom's 2 Ingredient Dosa Batter Recipe
    • Sweet cucumber dosa recipe. Easy Mangalore, Udupi Konkani style dosa (vegan and gluten-free).
      Sweet Cucumber Dosa | Mangalorean Dosa Recipe
    • Easy Nutella Crepes topped with fresh strawberries on white serving plate.
      Nutella Crepes with Strawberries | How to Make a Crepe?
    • Indian ragi roti (millet bread, nachni roti) served with spicy green and red chutney.
      Ragi Roti Recipe | Nachni Roti | Ragi Rotti

    Reader Interactions

    Comments

    1. Glenda

      June 09, 2023 at 1:20 pm

      5 stars
      I have never had dosa before and I'm so excited to try your recipe now. I love flatbreads and your recipe looks very flavorful. Thank you for sharing it!

      Reply
    2. Elizabeth

      June 09, 2023 at 1:39 pm

      5 stars
      I like the flavor that the coconut lends to this recipe. The texture is nice and light too. Looking forward to trying these alongside different types of main dishes.

      Reply
    3. Beth

      June 09, 2023 at 2:22 pm

      5 stars
      This recipe is a great addition to any healthy diet and is so versatile so it can work with whatever meal you want to serve!

      Reply
    4. Sara Welch

      June 09, 2023 at 2:25 pm

      5 stars
      This was such a light and fluffy recipe that was surprisingly easy to make! Love the limited ingredients too; delicious!

      Reply
    5. Vicky

      June 09, 2023 at 2:39 pm

      5 stars
      How have I never tried dosa before? It sounds like I will love it and I am excited to try your recipe. I like that I can store the batter in the refrigerator so I can make fresh dosa for a few days in a row.

      Reply

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