Red Rice Dosa Recipe

Step 1: Soak the red rice in water such that the all the red rice is completely immersed in water

Step 2: The level of water is an inch above the red rice in the bowl

Step 3: Let it soak for about 6 hours

Step 4: Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water

Step 5: The level of water will be 2 inches above the dal in the bowl

Step 6: Let it soak for about 6 hours

Step 7: First grind the urad dal into a fine smooth batter

Step 8: While grinding just enough water to make it into a very very smooth batter

Step 9: The batter will look fluffy

Step 10: Grind the red rice into a smooth batter, adding just the required amount of water to grind into a almost smooth batter

Step 11: Adding too much water will make the mixture too watery

Step 12: If required grind a little at a time to get a almost smooth batter

Step 13: The red rice batter is a just slightly coarser, but the urad dal batter is super smooth

Step 14: Combine the urad and red rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments

Step 15: You will notice the batter would have risen in volume

Step 16: Hence you should place the batter in a large container so it has enough room to increase in its volume

Step 17: Note on fermenting the Red Rice Idli & Dosa BatterFermentation has to take place where the weather is warm

Step 18: So ideally in summer, the batter ferments very well and doubles or triples its quantity

Step 19: But in cold places, the batter has to be kept in an oven

Step 20: If your oven has light, then turn on the light for a few hours with the batter in the oven

Step 21: Once the oven is warm, turn off the light and let the batter ferment

Step 22: If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment

Step 23: This process can be mastered with experience

Step 24: Method For making Dosa'sThe freshly fermented batter is great for making idlis

Step 25: So typically and traditionally, the first day after the rise, we made idlis at home and there after it is great for making dosas as well

Step 26: For making ragi idlis do not dilute the batter with water

Step 27: When making Red Rice dosas you can optionally dilute the batter with a little water to help in easy spreading

Step 28: Preheat the skillet on medium heat and grease it

Step 29: Pour a ladleful of batter on the preheated tawa and spread the batter in circular motion to make a thin dosa

Step 30: Drizzle ghee or oil around the dosa and allow it to crisp

Step 31: Once done, flip the dosa and cook on the other side for a few seconds and serve

Step 32: Proceed the same way to make the Red Rice Dosa with the remaining batter

Step 33: Serve the Red Rice Dosa along with a bowl of Drumstick Sambar and Tomato Onion Chutney along with a glass of vegetable juice like Beetroot and Celery Juice for breakfast