Brown Rice Masala Dosa

Brown rice is an excellent source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.

Health Benefits of Brown Rice

• helps aid digestion
• relieve constipation
• cure diarrhea
• good body building food
• promote strong healthy hair, teeth and nails
• control cholesterol
• beneficial for stomach and intestinal ulcers
• help control blood sugar
• help reduce risk of colon cancer

Seeing all these benefits on the web I decided to make dosa with brown rice and I'm very happy with the result. After trying the dosa with brown rice, now I've stopped using white rice for dosa.

Ingredients for Masala

Medium Sized Potatoes -2

Onion Chopped - 1

Green chillies sliced - 2

Green peas -1/2 cup

Grated ginger - 2 tsp

Bengal gram - 2tsp

Turmeric - 1/2 tsp

Sambhar masala - 1 tsp

Oil - 2 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Curry Leaves.

Cilantro to garnish

Method 

Wash and boil the potatoes. Cool and mash them. In a skillet add oil. When oil is hot add mustard seeds and let it pop. Add bengal gram, curry leaves, green chillies, ginger paste, following by onion. When onion is transparent add sambhar masala and turmeric powder. Add potatoes, peas ans salt and saute for some time. Garnish with chopped cilantro.

Ingredients for Dosa

Brown Rice - 2 cups

Beaten Rice - 1/2 cup

Urad dal - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

Method

Wash and soak rice and dal and fenugreek seeds separately overnight. Another morning soak beaten rice for 30 min before starting grinding. Grind everything in a smooth paste. Add salt and mix the batter very well. Let it ferment for 7-8 hrs. If the weather is cold, put it in the warm oven to ferment.  Take care to ferment it in a big mixing bowl with enough space to rise the batter. 

Heat the non stick griddle on medium heat. The griddle should be hot enough that when you sprinkle a few drops of water on it, they sizzle and evaporate. Pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly. Dollop a spoon of the prepared masala  and place it in the centre of the Dosa. Close one end of the dosa over the other and serve on a platter with Sambhar for coconut chutney.

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Iftar Moments Hijri 1432

Healthy Fiber and Protein Rich Whole Grains

Healing Food Whole Grain 

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