Moving on to the 9th recipe in or GET FIT series…
A traditional South Indian Dosa a super healthy way to start your day. Its a perfect combination of protein, carbs and fats. But I wanted yo take it to the next level and make it even healthier.
Red Rice has been used in my home ever since I can remember. Its traditionally grown in my mom’s side of the family in their village and so we always got the best organic produce. We have red rice as an accompaniment to our curries, or at times we would jazz it up by making a super spicy fried rice. Nonetheless, we knew we are having something healthy. Even till date our get my supply of red rice from Shimla and stock it up carefully to last till my next visit.
The thing I love about red rice is the flavour. Its very nutty and they have a nice bite to them. Red rice are way more healthier than you normal basmati, and even healthier than the brown rice. Red rice have high fibre content, and is enriched with antioxidants . It helps in migraines, lowers blood pressure as well as reduces risk of heart diseases.
I have followed the traditional recipe for dosa and just replaced white rice with red rice. What this switch does is that it adds a new depth of flavour to the dosa and they get this pretty pink hue. To let the flavour of the dosa shine, I prepared a simple paneer filling and a coriander coconut chutney to enhance the flavour. Its suffice to say- the combo tastes great.
Do give these a try and I’m sure you will love it.
Red Rice Dosa with Paneer Stuffing
For the dosa
- 1/3 cup white urad dal
- 1 tbsp chana dal
- 1 cup red rice
- 1/2 tsp methi seeds
- 1/4 tsp dry ginger powder
- 3 cups water for soaking
- Salt to taste
- Oil to fry the dosa
For the paneer filling
- 200 gm paneer
- 3-4 green chillies finely chopped
- 1 medium onion finely chopped
- 1 medium potato -boiled
- 1 tsp oil
- 1 tsp mustard seeds
- 8-10 curry leaves
- Salt to taste
How to make it
The paneer filling
- Grate/ crumble the paneer into a bowl.
- Add in the onion, chillies & salt.
- Heat the oil in a small pan, add the mustard seeds.
- Once the seeds begin to splutter add in the curry leaves.
- Sauté for 1-2 seconds and add in the potato & mix well.
- Now mix this into the paneer and mix well.
- Set aside to use later.
- Wash and soak both the dals with the methi & ginger powder in 1 cup water.
- Wash and soak the rice in 2 cups water.
- Allow both of them to soak for atleast 4 hours.
- After 4 hours remove 1/2 of the water from the dals and grind to a fine paste.
- Empty it into a bowl.
- Now discard half of the water from the rice as well and grind the rice to smooth fine paste as well.
- Mix it with the dal batter. Adjust the consistency with some water if its too thick.
- Cover and let it ferment in a warm place for 8-10 hours or overnight.
- Once fermented the batter develops a slight fruits fragrance and becomes light.
- Now add in the salt as per taste.
- To make the dosa, heat a large flat tawa, and season it with first applying some oil and then sprinkling some water on it.
- Pour 1 ladle full of the batter and spread it quickly to form a thin dosa.
- Roast on a high flame. Once half cooked sprinkle some oil on the edges.
- Spoon 1 tbsp paneer stuffing and spread on half of the dosa.
- Once the dosa is nice & crisp fold into half and serve with coconut chutney.