Brown Rice Idli/ Dosai/ Paniyaram
 
 
Healthy South India breakfast items like Idli, Dosai and paniyaram prepared with Brown rice. Fibre rich and tasty tiffen gives great start for the day. These dishes can also be prepared for dinner as well.
Author:
Recipe type: Idli
Cuisine: Indian
Ingredients
  • Brown Rice - ¾ cup
  • Brown Rice - ¾ cup
  • Idli Rice - ¼ cup
  • Idli Rice - ¼ cup
  • Urad dal - ⅓ cup
  • Urad dal - ⅓ cup
  • Flattened Rice -3 tbsp
  • Flattened Rice -3 tbsp
  • Fenugreek seeds - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Water - 1 cup
  • Water - 1 cup
  • Salt - as needed
Method
  1. Wash the brown rice, idli rice and urad dal twice, soak with fenugreek seed and aval for 8-10 hours in room temperature water. Drain the soaked water completely
  2. In a mixie jar take ⅓ quanity of the mixture with ¼ cup of water and grind it till it becomes a fine batter, leaving time in between to avoid mixie for becoming hot
  3. After every interval Open the jar lid, mix once and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter
  4. Repeat steps 2 and 3 for the remaining soaked mixture and grind; add the batter to the same utensil
  5. Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won’t mess the kitchen top:-)
  6. After the standing time the batter would be raised well. Mix it once using a ladle
  7. Idli:
  8. • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around ¾ of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
  9. Dosai:
  10. • Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney
  11. Paniyaram:
  12. • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
Notes
Notes:
1. If you live in a cold place it might take time for fermentation. Can turn on the light in the oven and keep the batter for warm condition (I always do this)
2. Urad dal and rices (idli and brown) can also be grinded separately
3. Except a little change in color you can't find any difference in taste and texture in brown rice idli/dosai/paniyaram
4. If you are using raw rice instead of idli rice, take ¾ cup of Brown rice, ¼ cup raw rice, ½ cup urad Dal and 1 tsp fenugreek
5. For Grinder Version, use ¼ cup urad dal instead of ⅓ cup
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2015/12/06/brown-rice-idlidosaipaniyaram/