Brown Basmati Rice and Okra Dosa

Make fiber-rich brown basmati rice dosa batter with pureed raw okra pieces. Trust me it wouldn't taste, smell or look weird! Makes soft or crispy dosas!

Prep Time15

Cook Time3

Total Time15 3

Method: Fermenting/Cooking

Course: Tiffins/Main-Course

Servings: 15 -20 Dosa (depending on size)

Ingredients

1 cup boiled rice
1 cup brown basmati rice
2 tablespoons urad dal
¾ cup okra pieces
½ tablespoon fenugreek powder (optional)
salt as needed
2-3 teaspoons sesame oil (optional)

Instructions

Wash, rinse and soak the boiled rice, brown rice, and urad dal together in a large bowl for at least 3 hours.
After washing and cutting the okra reserve both the ends and soak it in water.
Grind the soaked rice and dal in the wet grinder preferably as you do for any dosa batter. Also, add the fenugreek powder if using.
Meanwhile, grind the soaked okra pieces with water in a blender into a smooth puree and add this to the rice/dal.
Grind all this together into a smooth batter. The grinding time may be little more than the usual because it is brown rice.
Transfer the batter to a big bowl which has enough space for the batter to rise. Mix in the salt and sesame oil (optional) and place it on a plate to let it ferment. Ferment the dosa batter in a warm place overnight or for at least 7-8 hours before you can prepare the dosas.
Heat a dosa tava and 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 very well. Drizzle some oil around or use a non-stick cooking spray and flip to the other side to cook it thoroughly.

Notes

Long grain brown rice or plain white raw rice can be used instead of the brown basmati rice. I have tried all these combinations and it works out very well.
The urad dal which I use is of a very good quality and hence the 2 tablespoons is enough. If you think that the urad dal you are using doesn't give that much fluffiness you will have to increase the quantity by another 1-2 tablespoons.
I am using the ends of okra instead of tossing them away which is generally not used in cooking. You can use the whole okra as well by cutting them into pieces. Cucumber pieces can also be used instead of okra. I have tried that too and it's absolutely yummy!
The time taken for fermentation depends on where you live. In hot temperatures like India 4-5 hours should be enough. But in cooler countries overnight fermentation might be required. Also in hotter climates, this batter tends to become sour too quickly. So be mindful of this and store the batter in the fridge immediately when you know that it has fermented enough. The longer it stays out in room temperature the quicker it will turn sour.

Nutrition