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–+ servings
2 crispy brown rice flour dosa served with chutney, palya and coffee
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4.67 from 3 votes

Brown Rice Flour Dosa

Brown Rice Flour Dosa – Crispy Dosa made with brown rice flour and urad dal. If you are looking for an alternative to white rice dosa this recipe is for you.
Prep Time5 hours
Cook Time30 minutes
Resting time14 hours
Course: Breakfast
Cuisine: Indian
Servings: 7
Author: Madhavi Kadaba

Equipment

  • Instant Pot

Ingredients

  • 3 cups brown rice flour
  • 1 cup whole urad dal
  • 2 teaspoons chana dal
  • 1 teaspoons methi seeds ( fenugreek seeds)
  • salt to taste (use non iodine salt)
  • about 5 cups of water ( 1 ½ cups to grind urad dal + 3 ½ cups to add with brown rice flour)
  • Oil as required while making the dosa

Instructions

Soaking & Grinding-

  • Wash the urad dal, methi and chana dal and soak in plenty of water for 5 hours.
  • Discard the soaked water and grind urad dal, methi, chana dal with 1 ¼ cup of cold water to a smooth paste.
  • Transfer it to a bowl. Add ¼ cup of water to the jar to get rest of the batter out. Add rice flour, salt and enough water ( start with 3 cups and add another ½ cup as needed) to make a batter with a consistency similar to pan cake batter.
  • Initially use a whisk to remove any lumps and later with clean hands mix the batter for 1 to 2 minutes.

Fermenting the dosa batter-

    On counter top-

    • If you live in warm place, leave the batter covered in the counter top. The batter will ferment with in 8 hours.
    • If you live in cold place, in winter you need at least 12 to 14 hours for the batter to ferment. In summer it may take 8 to 10 hours to ferment.

    In the oven -

    • Place a the batter in the oven with the light on and ferment it over night. To avoid any spilling place a plate or large bowl under the pot.

    Instant Pot-

    • Transfer the batter to the instant pot. close the pot with a large plate or a glass lid. Do not use the regular instant pot lid.
    • Turn the instant pot on and press the yogurt button and adjust the time to 12 to 14 hours. If you live in a much colder place, you can ferment the batter for couple more hours.
    • The next day the batter will be ready. The volume will not double with rice flour dosa, but will ferment very well. It will be frothy and will have bubbles on the top. 

    Making the dosa-

    • Heat a cast iron skillet, apply oil and smother it evenly. Splash some water and wipe it off with a paper towel.
    • Stir the fermented batter and pour a ladle of the batter in the center of the skillet. Spread the batter into a thin circle. Drizzle a teaspoon of oil all around the dosa.
    • Close the lid for 45 seconds. When you remove the lid you will see that the edges turning golden brow. Drizzle some ghee or oil and cook for another 20-30 seconds.
    • If you have potato masala, add it now and fold the dosa.
    • Remove the dosa and serve immediately with chutney and sambar. Repeat the process with the rest of the batter.

    Notes

    • Do not leave the batter to ferment more than 15 -16 hours. If that happens the batter would develop a rotten smell.
    • Store the left over dosa batter in the refrigerator for 3 to 4 days.
    • Remove the dosa batter from the refrigerator atleast an hour before making the dosa.
    • Please note that I have made only half the portion of the recipe.
    • The amount of water added to the batter may slightly differ depending on the kind of brown rice flour used.