Name: Healthy Rajma Dosa Recipe: South Indian Protein Power Breakfast
Prep time: 330 min
Cook time: 1200 min
Total time: 1530 min
Ingredients: 1 cup Rice (brown); 1 cup Rajma (kidney beans); 1/2 tsp Fenugreek Seeds (methi dana); 1.5 tsp Salt (or to taste); 2-2.5 cup Water (adjust as needed for desired consistency, for grinding); Olive Oil (as needed, or any cooking oil); Chutney (as needed, your favorite variety); Sambar (as needed, south indian lentil stew)

Healthy Rajma Dosa Recipe: South Indian Protein Power Breakfast

1 day 1 hour 30 minutes

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4.41 from 5 votes

Breakfast

About Healthy Rajma Dosa Recipe: South Indian Protein Power Breakfast

Discover a delicious and nutritious twist on the classic South Indian dosa! This Rajma Dosa recipe combines the wholesome goodness of brown rice with the protein-packed power of rajma (kidney beans) for a breakfast or dinner that's both satisfying and healthy. Easy to make, this recipe offers a customizable fermentation process – enjoy it immediately for a fresh taste or ferment for a few hours to mellow the flavor.

The subtle earthy notes of brown rice beautifully complement the rich rajma, creating a unique and flavorful dosa experience. Whether you’re a seasoned dosa maker or a complete beginner, this recipe is designed for success.

Serve your Rajma Dosa with your favorite chutneys and sambar for a complete and balanced meal. This recipe is guaranteed to become a family favorite, offering a healthy and exciting alternative to traditional dosas.

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Recipe Time & More

Prep5 30

Cook20

Total1 1 30

Calories78 kcal

Serves

Served AsBreakfast Dinner

Recipe TasteBitter Crunchy Salty

Ingredients

For the Rajma Dosa Batter

▢ 1 cup Rice brown
▢ 1 cup Rajma kidney beans
▢ 1/2 tsp Fenugreek Seeds methi dana
▢ 1.5 tsp Salt or to taste
▢ 2-2.5 cup Water adjust as needed for desired consistency, for grinding

For Serving

▢ Olive Oil as needed, or any cooking oil
▢ Chutney as needed, your favorite variety
▢ Sambar as needed, south indian lentil stew

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Instructions

Prepare the Batter

Wash the brown rice and rajma thoroughly and soak them in plenty of water for at least 4-5 hours, or preferably overnight.
Drain the soaked rice and rajma.
Grind them into a smooth batter in a blender, adding fenugreek seeds and water gradually until you reach your desired consistency. The batter should be slightly thick, similar to pancake batter.
Transfer the batter to a bowl, add salt, and mix well.
Let the batter ferment for 3-4 hours at room temperature for a milder flavor. Alternatively, you can cook the dosa immediately after grinding.

Cook the Dosa

Heat a non-stick dosa pan or griddle over medium heat.
Pour a small ladleful of batter onto the hot pan, spreading it thinly and evenly to form a circle.
Drizzle a little olive oil around the edges of the dosa.
Cook until the edges begin to lift and the bottom is golden brown.
Flip the dosa and cook the other side for a minute or two.
Remove the dosa from the pan and serve hot with chutney and sambar.

Recipe Notes

Expert Tips for the Perfect Rajma Dosa

For a crispier dosa, use a well-seasoned cast iron pan.
If your batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
Don't overcrowd the pan when cooking the dosas; cook in batches to ensure even cooking.
Experiment with different chutneys and sambhar to find your perfect combination. Coconut chutney and tomato chutney are particularly delicious with Rajma Dosa.