Brown rice is rich in fiber, more nutritious and is always a better choice over white rice when it comes to health. It helps lower cholesterol and prevents weight gain. I have already written a lot about health benefits of brown rice in my how to cook brown rice, so do not want to repeat it. Today let us learn how to make healthy and delicious brown rice dosa following our easy recipe.
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| Brown Rice Dosa with tomato chutney and coconut chutney |
Brown Rice Dosa
Prep Time : 60 mins
Cook Time : Less than 5 mins per dosa
Recipe Category: Breakfast-Dinner
Recipe Cuisine: South Indian
Recipe Category: Breakfast-Dinner
Recipe Cuisine: South Indian
Ingredients needed
Brown Rice -2 cups
Idly Par boiled rice -1 cup
Whole Urad dal -1 cup
Fenugreek seeds -1 tsp
Salt as needed
Brown Rice Dosa Batter Preparation
Soak brown rice and idly rice together for 5-6 hours.
Soak urad dal along with fenugreek seeds for 4-5 hours.
Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. I prefer the wet grinder for grinding for idli and dosa but if you do not have a wet grinder, you can grind it in a mixer grinder also. Grind it in the same way as you grind it for the regular idli batter or dosa batter.
Grind both rice together until smooth.
Once you finish grinding the rice, add the ground urad dal batter to the rice batter and grind for another 5 minutes. I do this so that both the batter will get mixed well. Remove the batter from the grinder, add salt and mix well with your hands.
Let it ferment for 6-7 hours. After fermentation, mix well and make dosa as you normally do. Check out my detailed post on how to make dosa if you are a beginner.
Method
Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion.
Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it over to the other side and drizzle another 1/2 tsp of oil.
Once the other side is cooked, remove from tava and serve hot with sambar or chutney of your choice.
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Dear Padhu,
Your recipes never fail anyone, not even the festival recipes.
My best wishes to you to run this kitchen series for many more years to come.
Please clarify :
Why do you always recommend whole urad dal (full urad dal which is not broken) and not the broken urad dal?
How do you substitute one for the other?
Kindly advise.
Thanks a lot.
Mahalakshmi
Thank you so much Maha for liking my recipes. Actually I recommend whole urad dal for idli and dosa as it gives volume and gives softness to the idli and dosa. You can use split/broken urad dal with skin which will also give volume and softness to the idli and dosa but it is so time consuming to remove the black skin. I do not recommend split urad dal used for seasoning for idli and dosa if you really want soft and spongy idlis.
Dear Padhu,
Thanks so much for the immediate reply albeit your busy schedules.
I have read your profile and wonder at your interest and achievement.
Probably what one requires is a goal and one automatically works to get at it.
This morning was a day of rava dosa as usual with Padhu suggested ingredients and it was so very nice.
Thanks again,
With love,
Maha
Wow….Very healthy dosa recipe, I am going to try this 🙂 Thnx for the recipe.
Awesome….simply awesome…
Easy n healthy recipe…..I ll definitely try this dosa!!
dear padhu,
I am a fan of your recipes.I will try this brown rice dosa tomorrow itself and send my appreciation.Good luck and best wishes.
hi padhu,
m gud interested in trying ur receipes…yesterday i have tried to make brown rice dosa…bt thr was little mess up ….its nt coming properly dear..dont knw why…i have added the same proportion wat u have listed above…help to solve this …..
Thanks for trying my recipes. About brown rice dosa – I prepare it every week and even make idlis (which will be posted soon). Quality of urad dal matters. Use whole urad dal without skin and grind it in a wet grinder as it gives volume and a fluffy batter. Also ferment it for 7-8 hours.
Uhoh, I misread and just soaked urad dal with skin. 🙁
Hi Padhu
Thanks for the recipe, what type of brown rice should I use? Can I use the Kerala rice?
Thanks
Ranjani
I have used organic brown rice. You can use Kerala rice also.
Hai mam I was searching for brown rice receipes and ended here….very nice ideas and methods to.prepare dishes with brown rice . bought it today…will try..thanks mam..your website is very useful for my diet and weight reduction
Hi
I tried a variation of your recipe to create a Chinese Black Rice dosa. It worked out pretty good.
Hi, thanks for your recipe. I did idlI with this n came out well. Liked it more than regular idlI. Can we use full 3 cups of brown rice ?
Yes, you can use. Even if you don't get idli, you can make nice dosas.
Hi, thank for the recipe. I follow your recipe frequently. Can i not use idli rice for this recipe?
Thanks a lot for following my recipes. You can use brown rice alone.
Thank you for this recipe. I'm going to try this one soon.
Hi , can i use 3 cups of brown rice skipping idly rice?
Yes, you can try.
hello ma'am… i m living in Gujarat….i tried to find idli rice but it is not available here… instead of idli rice can i use par boiled rice?
Yes, you can use par boiled rice.
Namaste Madam
Kindly advice if the recipe is safe for colic Baby in the event mother is breast feeding . Would appreciate your response.
Regards
KK
Hello,
Thank you for sharing the recipe as I wanted to try brown rice for dosa n idli but can I add 1cup of quinoa to this ratio will it be ok??
Looking forward for ur response.
Regards
Deepika
Yes, you can try. You can make dosa for sure. Idli might or might not come. Try with less quantity first.
thanks a lot for your yummy healthy recipes dear pad.. can we use this batter for idly too ?
No, the batter consistency differs.
Hi, Can I use Idly rava in place of Par boiled rice? If yes, then how much should I put in place of 1 cup rice?
Thanks so much!
Can some the batter be kept in the freezer for ànother time usage.Thanks for this beautiful teaching.I’m from Africa(Nigeria),Thanks.
Yes, it can be kept in the refrigerator (not freezer) for a week.
hello. i have been making brown rice dosa for over 5 years. However first time I made last week with Organic Brown rice (Calrose Medium grain) . The batter was fermented well as always. However the dosa was too mushy. I tried Uttahppam and that was same too. wonder what went wrong?