Sunday, May 1, 2011

Oats-Brown rice Dosai - Healthy meal

Well, I'm addicted to brown rice now! Good for me coz its healthy! My mom makes oats-dosai and it tastes absolutely yummy. I innovated a bit and replaced the usual 'idli rice' with brown rice and made this new variety of dosai :) To all my Singaporean friends, this is new to me as brown rice and oats are not part of everyday food in India. I tasted brown rice for the first time in Singapore in one of the Chinese-Vegetarian stalls in the local food courts here and it was love at first bite :)

What I Used -

Brown rice - 1 cup
Cooking Oats - 1 cup
Urad dal - 2/3 cup
Fenugreek - 1 tbsp
Salt - to taste

How To -

  • Soak Brown rice and Urad dal separately for atleast 3 hours. I just soaked them with lots of water overnight.
  • Oats need not be soaked. 
  • Strain off most of the water.
  • Grind brown rice adding water little by little and make a paste. It can be a little watery. That's ok because the urad paste will thicken the overall batter.
  • Grind urad dal with fenugreek and get a thick paste.
  • Finally, grind oats with brown rice batter (instead of water).
  • Blend all the three together well by grinding them all together for 1 cycle in your electric mixer/blender. You can add salt in this final round. I added 1 tsp (leveled) of salt for the above quantities specified.
That's your dosa batter :) Yeh!!!

Oats-Brown Rice Dosa Batter

Now, the rest of the procedure is simple. Get your dosa-kal (tawa) ready, heat it, grease it and pour the batter on it and spread it in a circular shape. Once browned on one side, reverse the sides and let the other side get cooked too. Now, in pictures,

Healthy Dosai - Oats+Brown rice Dosai

Serve dosas with chutney. Ummm....delicious :)   It is very filling and makes a proper meal indeed :)

Sending this recipe to Dosa Event


  1. Yay! Finally Divs is making healthy food! :D

  2. So Can this be consumed immediately after grinding? Does the batter not need to rise?

  3. For dosa, you don't have to wait for it to ferment.


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