Make delicious and crispy Brown Rice Dosa with this recipe. Dosa is one of the South Indian staples usually made with white rice and lentils. These Brown Rice Dosas are healthier, aromatic and more importantly tasty without being hard or chewy. With a crisp yet soft and delicate texture these nutrient dense Brown Rice Dosas will soon be your family favorite & are a must include in your weekly menu.
Serve them for a breakfast or a meal with chutney, tiffin sambar, kootu, curry, sagu or pickle of choice. The same batter can be used to make paniyaram, uttapam and even set dosas.
Brown rice is a grain associated to wholesome, nutritious & healthy eating. When compared to white rice, brown rice has a higher amount of dietary fiber, antioxidants, vitamins and minerals.
Brown rice helps manage diabetes better, prevents obesity, and boosts nervous system and heart health. It also helps in digestive health, manage stress and control cholesterol levels.
Unknowingly South Indians eat a lot of white rice in the form of Idlis and Dosas. Whether you are trying to reduce the intake of your white rice or eat healthy, or trying to lose weight, these brown rice dosas are great.
About Brown Rice Dosa
Though the process of making brown rice dosa is similar to that of making the Classic Dosa, there so many important unique points to note while making these brown rice dosas. So this post is dedicated to brown rice dosas in particular.
Take a look at these tips before you try out the recipe.
- Soak brown rice and lentils for no longer than 6 hours and poha for no longer than 30 mins unless you have a problem with fermentation. The batter is likely to turn sour with longer soaks due to the bran in the brown rice.
- This recipe works best with thin short grain raw rice. Thicker/fat rice varieties will work but a lot of times require longer soak as they are harder and this makes the batter turn sour faster. I prefer and use raw sona masuri, other kinds of rice did not yield me the same results.
- Do not over ferment the batter. I let it rise only a little, at room temperature (around 22 C) on the counter. I ferment overnight, no longer than 9 hours. If you live in a colder weather, use a oven light.
- Brown rice batter usually ferments faster and a lot of times it turns sour without even rising. This sour flavor increases even when you refrigerate in hotter climates/temperatures. To reduce the sour flavor and taste, you can add 1 portion of rice flour meaning, at max you can add the same amount as that of dal. Stir it in a bowl of warm water and mix into the sour batter. Too much rice flour makes the dosas harder.
- If you want you may also make uttapam, paniyaram, punugulu with this batter.
- If your batter is too sour, avoid adding any sour ingredient like tamarind, lemon or tomatoes to your chutney. IMO Peanut Chutney or any dal chutney is best to balance the sour flavors.
How to Make Brown Rice Dosa (Stepwise Photos)
1. I made 2x recipe. So you will find double the quantities. To a mixing bowl add 2 cups raw short and thin brown rice. Rinse well at least thrice and soak for no longer than 6 hours.
2. To another bowl, add
- ½ cup skinned urad dal (split or whole skinned black lentils)
- ¼ cup chana dal (bengal gram/ skinned split chickpeas)
Rinse well at least thrice and soak for no longer than 6 hours.
3. To another bowl add ¼ cup poha (red or white). 30 mins before you begin to grind the rice and lentils, rinse the poha well and soak for 30 mins with enough water to cover. The poha will soak up the water after soaking, if required add more water as it soaks.
4. Drain the water from the dal and add to a grinder/blender jar along with poha. Pour ¾ to 1 cup water and grind to a smooth and bubbly batter. Transfer to a large mixing bowl. Drain water from the brown rice and give a good rinse. Add the rice to the jar and pour ½ cup water. Grind to a smooth or slightly coarse batter.
Transfer that to the mixing bowl. Mix both the batter. If you make 2x or 3x recipe, divide the batter to 2 to 3 bowls before fermenting.
5. Let the batter ferment overnight or until it rises slightly and turns bubbly on top. If you live in a cold weather, turn on your oven light and ferment in the oven.
6. Do not over ferment the batter especially if you intend to store it for later. This is a closer look at the batter after fermentation.
7. I make a large batch, enough to use for a week. So I stir the batter gently before putting it in the refrigerator. The batter may continue to rise and overflow in the refrigerator if you avoid this step, especially if you store for a week or so.
8. Transfer the required amount of batter to a small bowl and add salt. Stir and check the consistency. Pour some water If required to bring it to a thick yet of pouring and spearing consistency. If your batter is too runny, you won’t get crisp dosas and if it is too thick it will stick to the ladle and you won’t be able to spread the batter well.
If you are new to the perfect dosa making techniques, read this Dosa Recipe post to know the details on batter consistency.
Make Brown Rice Dosa
9. Heat a pan well. It should be hot and not smoking hot. If you use a cast iron tawa, grease the hot tawa with a few drops of oil and spread with a kitchen tissue or cut onion.
When the pan is hot enough, reduce the heat to medium, pour a ladle full of batter to the center of the tawa and begin to spread in one direction to make a thin dosa.
10. Pour 1 teaspoon oil or ghee across and let cook until golden & crisp on a medium heat. Do not cook on a high heat.
11. Turn it to the other side and cook just for a minute.
14. Turn it back to the other side and cook for a minute until crisp. Fold and remove to serving plate. To make the next brown rice dosa, make sure the pan is hot but not smoking hot. Avoid cooking on high heat as you won’t get crisp dosas.
Serve brown rice dosa with a spicy chutney. I make this Peanut chutney with onions and red chilies.
Brown Rice Dosa
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup skinned urad dal (split or whole skinned black lentils)
- ¼ cup chana dal (bengal gram)
- 2 cups raw short/thin brown rice (not parboiled or boiled rice)
- ¼ cup poha (red or white)
- ⅓ teaspoon salt (adjust to taste)
- 3 tablespoons oil or ghee
- ¾ to 1 cup water to blend dal + more to soak poha
- ½ cup water to blend rice
Prepare the Batter
- Add rice to a bowl and rinse well at least thrice. Pour fresh water and soak for no longer than 6 hours.
- To another bowl, add chana dal and urad dal. Rinse well at least thrice and soak for no longer than 6 hours. Rinse and soak poha in enough water to cover, for no longer than 30 mins before grinding.
- When you are ready to grind the batter, drain the water from rice and dal. Rinse them well again.
- Add the chana dal, urad dal and poha along with the poha soaked water to a grinder, Pour water and grind to a smooth and bubbly batter. Transfer to a large mixing bowl.
- Grind brown rice with water to a smooth or slightly coarse batter. Transfer it to the mixing bowl.
- Mix both the batter well and cover with a lid. Ferment overnight or as required until the batter rises and turns slightly bubbly. Check pics in the post & read pro tips section. Do not over ferment to the extent the batter turns sour and rises a lot.
How to Make Brown Rice Dosa
- Take the required amount of batter to a bowl. You can stir the remaining batter with a ladle and refrigerate for up to a week.
- Add salt as required and mix well. If needed add some water to bring it to a consistency. It must be thick yet of pouring and spreading consistency.
- Heat a cast iron tawa and add few tablespoons of oil. Carefully spread it with a kitchen tissue or a cut onion. If you are using a non-stick you don't need to grease it.
- When the pan turns hot, regulate the flame to medium and pour a ladle full of batter to the center of the tawa.
- Quickly begin to spread evenly starting from the center in a circular motion in one direction (clockwise or anit-clockwise) to make a thin dosa/crepe.
- Drizzle a teaspoon of oil all over the dosa. Let the brown rice dosa cook on a medium heat until lightly brown and crisp.
- Turn it to the other side and cook just a minute. Turn it again and cook for 30 to 40 seconds to make it extra crisp. Remove to a serving plate.
- To make the next one make sure the tawa is hot enough and not smoking hot. If it is smoking hot, your dosas will brown a lot without cooking well.
- Serve brown rice dosas with peanut chutney, coconut chutney, carrot chutney or beetroot chunty.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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