Oil-free red rice dosa

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Ingredients:

3 cups red rice

1.5 cups green white urad dal

1 tsp fenugreek (methi seeds)

Method:

Take the rice, dal, and methi seeds and mix them all together. 

Wash and soak in water for 4-6 hours. 

Grind to a smooth paste and let it ferment for 6-8 hours.

After fermentation, the batter rises and becomes fluffy and light. Mix salt and add more water if the consistency is thick. It should have a regular dosa-like consistency.

Heat a flat dosa pan on high heat. Take a little water and a clean cloth. Dip the cloth in the water, squeeze out the water, and spread the cloth on the pan in a circular motion on a low flame. Pour 2 ladles of the batter, spread it in a big round shape, and cook on a high flame until it comes crispy. Flip and cook on the other side too.

The dosa is ready, serve it with any chutney.

Similarly make more dosas as required. The remaining batter can be refrigerated and used later. The batter easily lasts for 4-5 days when refrigerated.