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Brown Rice Idli | Dosai | Paniyaram

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IMG_8535Brown rice Idli | Brown rice dosa | Idli dosa recipe | south Indian recipe is  Healthy South India breakfast option. Items like Idli, Dosai and paniyaram prepared with Brown rice. Fibre rich and tasty tiffin give a great start for the day.  These dishes can also be prepared for dinner as well.

Idli/Dosai is one of the most common breakfast items prepared at home. My husband loves dosai, even if I serve him dosai thrice a day he will be happy. He won’t even expect chutney, idli podi and sesame oil will make him happy.
I can’t imagine a day without white rice. After the birth of my son, both moms came and helped a lot in my weight gain:-) People told me about to include brown rice in everyday cooking. Initially, I cried for having it daily but now we got used to brown rice taste. 
For many years I use to think idli rice is the key for the batter.  To add a healthy touch for our breakfast, I Started including Cracked wheat, Quinoa, brown rice, Ragi and millets regularly in my cooking. I got used to my Mother’s basic recipe for idli/dosa batter, so I used the same proportion, instead of using idli rice fully I have used 3/4 th quantity of brown rice and 1/4 quantity of idli rice.
 
I don’t have a grinder at home, so I use mixie for preparing the brown rice idli batter. It is a bit time consuming, requires some extra time but I got used to this procedure now.

Bored with Idli/dosa? Try these tasty recipes using Idli/Dosa batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

 
Yes Initially I struggled a lot, my mixie becomes hot and get tripped often. I slowly understood the tactics of grinding the brown rice Idli batter in mixie. One of my friends also had the same problem and asked me to post a detailed recipe including the water measurement,  finally, I am writing it:-)
 
 Usually, rice and urad dal are soaked separately and ground separately, mixed together at the end. As I mentioned in Quinoa Idli when I tried idli batter for the first time, by mistake I soaked both together and to my surprise, we didn’t feel any difference in the taste and texture. So lazy I prefer the same procedure to date:-) 

IMG_8537

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.
5 from 1 vote
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Course: Idli
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Brown Rice - 3/4 cup
  • Brown Rice - 3/4 cup
  • Idli Rice - 1/4 cup
  • Idli Rice - 1/4 cup
  • Urad dal - 1/3 cup
  • Urad dal - 1/3 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

Instructions

  • 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
  • In a mixie jar take 1/3 quanity of the mixture with 1/4 cup of water and grind it till it becomes a fine batter, leaving time in between to avoid mixie for becoming hot
  • 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
  • Repeat steps 2 and 3 for the remaining soaked mixture and grind; add the batter to the same utensil
  • 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:-)
  • After the standing time the batter would be raised well. Mix it once using a ladle
  • Idli:
  • • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 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
  • Dosai:
  • • 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
  • Paniyaram:
  • • 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
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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 3/4 cup of Brown rice, 1/4 cup raw rice, 1/2 cup urad Dal and 1 tsp fenugreek
5. For Grinder Version, use 1/4 cup urad dal instead of 1/3 cup
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Ingredeints:

Brown Rice – 3/4 cup
Idli Rice – 1/4 cup
Urad dal – 1/3 cup
Flattened Rice -3 tbsp
Fenugreek seeds – 1 tsp
Water – 1 cup
Salt – as needed

Method:

  • 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

IMG_8441

  • In a mixie jar take 1/3 quantity of the  mixture with 1/4 cup of water and grind it till it becomes a fine batter, leaving time in between to avoid mixie for becoming hot
  • 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
  • Repeat steps 2 and 3 for the remaining soaked mixture and grind; add the batter to the same utensil
  • Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment overnight 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:-)

brownriceidli

  • After the standing time, the batter would be raised well. Mix it once using a ladle

Idli:

  • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done.  After the steam releases, remove the cooked soft idli  with the help of a spoon and serve hot with chutney and sambar

Dosai:

  • Add little water to make it a thin batter(Usual dosa 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 another side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

Paniyaram:

  • 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

IMG_8533

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Comments

    • Vidya Srinivasan says

      Sorry Gouthami, I prepared one batch of idli, few dosai and Paniyaram so I couldn’t give you the exact no. Will try next time and update the post

      Reply

  13. skd says

    I always make idli with Idli rava and urad dal. Never with rice. I love this healthy version. Can I substitute the 1/4 cup of idli rice with rava.

    Reply

  18. ram says

    “If you are using raw rice instead of idli rice, take 3/4 cup of Brown rice, 1/4 cup raw rice, 1/2 cup urad Dal and 1 tsp fenugreek”

    You have doubled the quantity of urad dal compared to your earlier proportions. Did you try with these proportions?

    I am wondering if you grind dry brown rice to a coarse powder like idli rava consistency and then soak in water along with urad dal (separate), you may be able to reduce soaking time and easy grinding (less load on the grinder)?

    Also, if you use thick poha instead of plain rice and keeping the same proportions you mentioned in the beginning of the article, idly may come more fluffier? I use it for dosa – same proportions as yours mentioned in the beginning. Now I will try with brown rice instead of plain rice.

    We live in Chicago suburbs. It takes long time to ferment. I keep the dough in oven overnight and longer time with light on. Preheat to warm setting for 5 – 10 minutes and shut off the oven. Add salt to dough after it is fermented.

    Your thoughts???

    Reply

    • Vidya Srinivasan says

      Raw rice will make the idli hard so 1/2 cup of urad dal will work.
      Grinding the brown rice and soaking is a good idea, I have never tried it.
      Yes poha makes the idli soft and fluffy, I guess that will work.
      I have never preheated the oven, if it works that a very good point, thanks for a detailed comment

      Reply

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