Brown Rice Idli Dosa

Cook along · 23 steps

Method

1. 1

   Wash 2 cups brown rice thoroughly. Soak in water for 4-5 hours.

2. 2

   In a separate bowl, combine ¾ cup urad dal and 1 tsp fenugreek seeds. Wash and soak in water for 4-5 hours.

3. 3

   After soaking, drain water. Transfer urad dal mixture to a mixer jar. Add little water and grind to a smooth paste. Transfer to a large container.

4. 4

   Drain brown rice water. Add rice to mixer jar. Add little water and grind to a smooth paste.

5. 5

   Add rice paste to the urad dal paste in the container.

6. 6

   Mix with hands in one direction for 3-4 minutes — this helps fermentation.

   

7. 7

   Cover and ferment for 8-9 hours in a warm place. For Idli:

8. 8

   After fermentation, mix batter once. Add salt to taste.

9. 9

   Grease idli moulds with oil. Pour batter into each mould.

10. 10

    Place in a steamer with boiling water. Steam for 15-17 minutes.

11. 11

    Let cool slightly. Remove idlis with a spoon or knife.

12. 12

    Serve soft and spongy idlis with coconut chutney. For Dosa:

    

13. 13

    Take batter in a separate bowl. Add a little water to get medium-thick consistency (not too thin, not too thick).

14. 14

    Heat a flat tawa. Pour 2 ladles of batter and spread in one direction without lifting the spoon.

15. 15

    Add ghee or oil around the edges.

16. 16

    Cook on one side only for about 3 minutes until golden and crispy.

17. 17

    Remove when done — do not flip. Serve crispy golden dosa. For Coconut Chutney:

18. 18

    In a mixer jar, add 1 cup coconut pieces, ¼ cup roasted chana dal, 2 green chilies, ginger, and salt.

    

19. 19

    Add ⅓ cup water. Grind to a smooth paste.

20. 20

    Adjust consistency with more water if needed. For Tempering:

21. 21

    Heat 1 tsp oil. Add 1 tsp urad dal. Fry until light brown.

22. 22

    Add ½ tsp mustard seeds, 2 dry red chilies, and curry leaves. Let splutter.

23. 23

    Pour tempering over chutney. Mix well. Serve idli and dosa with coconut chutney. Offer to Thakurji with Tulsi leaves.