RED RICE DOSA

Cuisine: South India

Ingredients:

Red Rice – 2 cups

Urad dal (Split Black gram) – 1 cup

Poha (Flattened rice) – ½ cup

Fenugreek Seeds – 1 teaspoon

Salt – as required

Groundnut Oil – for frying

Method:

• Wash red rice and urad dal separately until the water runs clear.

• Soak red rice along with fenugreek seeds in enough water for 6–8 hours.

• Soak urad dal and poha separately in enough water for 6–8 hours.

• After soaking, drain the water completely from all ingredients.

• Grind urad dal and poha together with a little water to a smooth, fluffy batter. Transfer to a large bowl.

• Grind the soaked red rice and fenugreek seeds with a little water into a fine batter.

• Add the red rice batter to the urad dal batter and mix well using your hand or a spoon.

• Add salt and mix thoroughly.

• Cover and keep the batter in a warm place to ferment overnight.

• The next morning, gently mix the batter with a ladle.

• Heat a dosa tawa and grease it with ½ teaspoon of groundnut oil.

• Pour a ladle of batter in the centre of the tawa and spread it slightly thick. Do not make the dosa too thin, a slightly thicker dosa will be soft and fluffy rather than crispy.

• Drizzle ½ teaspoon of groundnut oil around the edges.

• Cook until the dosa is cooked through and lightly golden on the bottom.

• Remove from the tawa, there is no need to cook the other side.

• Serve hot with chutney, sambar, podi, or vegetable curries.