Brown Rice Masala Dosa

Dosa, a common and popular breakfast choice from South India can be dubbed as the Indian version pancake albeit an eggless and flourless version and healthier to boot. The term 'dosa' usually refers to the ones prepared using ground and fermented batter of rice and black gram though there are a myriad variety of dosas that are prepared using fermented batters / ground but not fermented batters and instant version mixes. 

Among the wide range of delectable dosa choices, the supreme status undoubtedly goes to the masala dosa and is the most popular variety of dosas sold in south Indian restaurants. Dosas filled with a spicy and yummy potato masala and served with chutney and onion sambhar would make a very enjoyable combination for spicy food lovers. And a pat of butter on top, restaurant style definitely increases the flavor factor of a masala dosa. 

Substituting brown rice for white rice makes these dosas healthier and somehow we find brown rice dosas more flavorful than the traditional white rice dosas. The potato filling that is usually served in restaurants or homes is this version though I love and prepare this version more. Coconut chutney is commonly served at restaurants though peanut chutney would be a great substitution for it.

Ingredients for dosa batter:
2 cups brown rice
1/2 cup skinned black gram / urad dal
A fistful of split chickpeas / chana dal
1 tbsp. beaten rice flakes / poha
Salt to taste

Ingredients for masala dosa:
Dosa batter (Recipe below)
Oil / Ghee to make dosas (I use canola oil.)
Potato curry
Coconut chutney / Peanut chutney

 Preparing the dosa batter:
* Rinse rice, dals and poha in two exchanges of water and soak them in enough water to let the ingredients be submerged, for about 3 o 4 hours. Drain the water after the soaking period.
*  Grind the soaked ingredients into a smooth, thick batter using enough water as needed.
* Transfer the ground batter to a container, add salt and mix well. (Choose a container which can hold more than the ground batter since it is going to rise during the fermentation process.)
* Cover  the batter and allow it to ferment overnight or for at least 10-12 hours in a warm place. (I usually leave my batter in my convection oven overnight, with the light on. I don't turn my oven on. This tip really works, if you live in a cold place.)
* If the batter is fermented properly, there will be an increase in the quantity of the batter and appears frothy when stirred.

Making dosas:
* Heat a non stick shallow pan / griddle. When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready to use.
* Pour a ladleful of batter on the griddle and spread it into a thin circle with the help of the backside of the ladle. Spread about ½ tsp of oil around the edges of the dosa. Cook on low - medium flame until the lower side turns golden brown. Flip the dosa and cook it  for about 15 to 20 seconds  so that it is cooked on the other side too. Flip again and place about 3 to 4 tbsp. potato curry on one half side and fold the dosa. Remove the dosa with a spatula and repeat the process with the remaining batter.
* Serve dosas with chutney & onion sambhar.
 
This goes to Blogging marathon #69, under the theme 'Flatbreads'. Check here to find out what the other marathoners are cooking as part of the BM.

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