रेड राइस डोसा | Red Rice Dosa | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

These pinkish dosas are prepared with the nutritious red rice and served with fresh coconut chutney. Make it and serve it to your family for your next breakfast & enjoy!

RED RICE DOSA

Ingredients

1 cup red rice, washed, soaked for 6-8 hours and drained
2 cups parboiled rice, washed, soaked for 6-8 hours and drained
½ cup split skinless black gram (dhuli urad dal), washed, soaked for 6-8 hours and drained
2 tbsps Bengal gram (chana dal), washed, soaked for 6-8 hours and drained
1 tbsp split pigeon peas (toor dal), washed, soaked for 6-8 hours and drained
¼ tsp fenugreek seeds, soaked for 6-8 hours and drained
Salt to taste
Chutney
1½ cups scrapped fresh coconut
5-6 fresh coriander sprigs
2 green chillies
1 garlic clove
2 tbsps roasted chana dal (dalia)
1 small piece of tamarind
Salt to taste
1 tbsp oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 dried red chillies

Method

1. To make the batter, put parboiled rice in a blender jar. Add red rice, urad dal, chana dal, toor dal, fenugreek seeds and 1 cup water and blend to a fine mixture.
2. Transfer the blended batter into a large bowl, cover and set aside to ferment for 6-8 hours.
3. To make the chutney, put coconut in a mixer jar. Add coriander sprigs, green chillies, garlic, roasted chana dal, tamarind, salt and ½ cup water and blend to a fine paste.
4. Transfer the ground chutney into a bowl.
5. Heat oil in a small pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and dried red chillies and sauté for a few seconds. Pour this over the chutney and mix well.
6. Add salt to the fermented batter and mix well.
7. To make the dosa, heat a non-stick tawa. Pour a ladleful of the batter and gently spread into circular motion to make a thin disc.
8. Drizzle a little oil on the sides and cook for 1-2 minutes or till the underside is golden brown and crisp. Scrape the sides of the dosa and fold it in half.
9. Serve hot with prepared chutney.

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