After Anush was born, I always used to forget to soak rice and urad dal to make dosa or idli batter, so I came with an idea to use rice and urad dal powder to save time and from forgetting. Now that I am trying to keep healthy and to include some healthy ingredients in cooking my recipes, am going back to the original dosa batter process. Comparatively I have time now, as Anush goes to Preschool, I am trying to use brown rice in the place or ordinary rice for making dosa and idli. So I hope this would be an inspiration to you all too.
Ingredients:
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For Dosa Batter:
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2 cups Long Grain Brown Rice
1 cup White Rice ( I used Basmati Rice, you can use any rice that you use for cooking)
1 cup Urad dal
1 tsp Fenugreek seeds
1/4 cup cooked Rice or Poha
Salt to taste
For Red Chili Garlic Chutney:
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1/4 cup Roasted split Chana dal
6-7 dry red Chili (Adjust the chili according to your spice level, my measurement makes spicy chutney)
3-4 Garlic pods
Method:
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For Making Batter:
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1. Wash and soak brown rice, white rice and fenugreek seeds with enough water for about 6-8 hours. (Make sure it is socaked for 6-8 hours, because once I soaked only for 4 hours and the batter didn't come out well)
2. Wash and soak the urad dal in enough water for about 6-8 hours.
3. Grind the urad dal first, transfer it into a large bowl.
4. Grind the rice and to it add cooked rice or poha while grinding and mix the batter to the urad dal batter.
5. Keep it to ferment overnight or for about 8-10 hours. (You can also keep in oven or any other warm place for it to ferment better)
6. Now mix again and add enough salt. Now the batter is ready to make dosas.
For Making Mysore Red Chili Garlic chutney:
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1. Put all the ingredients in a mixer with enough water and make it to a fine paste.
To Make Dosa:
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1. Take a dosa pan or tava, preferable non-stick pan, when it's hot add a ladle full of batter and with a flat bottom spoon spread it to form a medium size circle, make a thin or thick layer as you like it.
2. Sprinkle 1/2 tsp ghee, when you see some slight brown spots on the dosa, take a teaspoon full of the chutney and spread it all around the dosa and let it cook for few seconds.
3. Lift half of the dosa and fold it and serve it hot. You don't need any separate chutney to go with it.
