Brown Rice Dosa

PREPARATION_x000D_ Wash and soak brown rice in a vessel  for 5-6 hours. Soak urad dal, chana dal, moong dal and methi seeds in a separate vessel for 5-6 hours.  Drain the water and set aside._x000D_ _x000D_ First grind soaked urad dal, chana dal, moong dal and methi seeds in a wet grinder making a smooth batter.  The batter should be light and fluffy.  Adjust water accordingly.  Transfer the batter to a large bowl.

Then grind the rice until smooth.  Add the urad dal batter to this rice batter and grind for another 4-5 minutes so that it gets mixed well.  Remove the batter to a large bowl.  Add salt and stir the batter thoroughly with  your hands._x000D_ _x000D_ Cover the bowl and allow the batter to ferment in a warm place for 8-9 hours or overnight. Next day the volume of the batter should have increased 1 1/2 to 2  times its original volume depending on the ambient temperature and humidity.

Stir the batter lightly.  The batter should have a thick pouring consistency.  Add little water accordingly and mix well.

METHOD_x000D_ Heat a griddle or a non-stick tawa or plain dosa tawa on  a low to medium flame.  Pour a ladle of batter into the centre of the tawa and quickly spread the batter evenly into a round shape, starting at the inside of the circle and working towards the outside.  Drizzle a few drops of oil along the edges.  Once the  corners starts lifting up and the underside is golden colour, flip to the other side and drizzle another 1/2 teaspoon of oil along the edges.

Once the dosa is cooked on the other side too, remove the dosa to a serving plate._x000D_ Serve brown rice dosa hot with hot sambar or fresh coconut chutney.

NOTES/TIPS_x000D_ Whole urad dal gives volume to the batter when ground and adds softness to the dosa._x000D_ _x000D_ Preferably grind in a wet grinder instead of mixer grinder.  It gives volume to the batter and helps in getting light and fluffy batter.