Dosa with Brown Rice

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

5 from 7 votes

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.

Prep Time15

Cook Time30

Fermentation and soak time12

Total Time12 45

Course: Breakfast, Dinner, Lunch

Cuisine: South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: dosas

Calories: 106kcal

Author: Kushi

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