Saturday, June 30, 2012
When someone gave me this rice I had no clue, what to do with it!! But then it was a trial and the dosas came out really crisp. Black rice is not used much in Indian cuisine except for pudding and desserts. Payasam is made out of this rice in the Chettinad Cuisine.
1 cup raw rice (washed and soaked for 3 hours)
1 cup Forbidden black rice (washed and soaked for 3 hours)
1 cup urad dal (washed and soaked for 3 hours)
1/2 tsp fenugreek seeds (soaked )
Salt to taste
Grind the rice and dals together or separately. If grinding separately, mix up all the batter which should be of dosa consistency. Add salt and mix. Let it ferment for 4-5 hours.
Heat the tawa and pour one ladle of batter on the tawa and spread to make dosa. The tawa should be on medium high flame. Flip gently and cook till crisp. Serve warm with chutney and sambar.
Posted by Sharmi at 10:58 AM