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14 September, 2015

RED RICE DOSAY/DOSA

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES on by : Divya Suresh

Red rice is unpolished, because of which it has many nutrients and natural vitamins, has a very high nutritional benefits when compared to white rice. The red variety gets its rich colour from an antioxidant called anthocyanins, which are also found in deep purple or reddish fruits and vegetables. Rich in fiber, loaded with anti oxidants, protein, Iron and other nutrients. It is rich in magnesium, so good for bones & Asthma. Its bran helps to lower bad cholesterol. It is very filling so reduces the risk of obesity. It is low in glycemic index so helps to lower blood sugar level. It is rich in vitamin B 6, which helps in the formation of red blood cells in the body. So in this recipe major portion of ingredient used is red rice, lentils, red rice flakes and of course fenugreek seeds, which says that diabetic people also can indulge occasionally. Here is the recipe of south Indian staple food, filling healthy breakfast dosay recipe explained with step by step pics and instructions.

 

Some more dosay/dosa recipes in this blog are  ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , set dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa

 

You may also like to check  ⇒  Pineapple chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney

 

     Ingredients : 

  • Red rice – 2 cups
  • white rice – 1 cup
  • Black gram lentil/Urad dal – 3/4 cup
  • Fenugreek seeds – 1 tbsp
  • Beaten rice (poha) -1/4 cup
  • Pigeon Pea/toor dal – 2 tbsp
  • Salt to taste
  • Oil/ghee to smear

 

     PROCEDURE :

  • Rinse and soak all the ingredients except salt for 8-9 hours (red rice needs to be soaked for more time)
  • Drain all the water and grind into a smooth batter of dosay/dosa consistency using required amount of water and salt
  • Transfer into a bowl/container and keep it covered for fermentation for 6 to 8 hours or overnight

 

  • Heat the tawa and pour a laddle full of batter and spread it evenly in a circular shape
  • Smear oil or ghee, and cook on both the sides

 

  • Serve hot with chutney

 

 

Please click  here  ⇓ for mavina hannina seekarane/aam ras &   here   for brinjal palya