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SOFT AND SPONGY BROWN RICE IDLI AND DOSA RECIPE

SOFT AND SPONGY BROWN RICE IDLI AND DOSA RECIPE

Brown rice is a whole grain that contains the bran and germ. These provide fibre and several vitamins and minerals. White rice is a refined grain that has had these parts removed, making it softer and more quick-cooking.

Making brown rice idli is an excellent breakfast option since it contains a vast concentration of proteins, minerals, lipids and vitamins. Make brown rice idli to kick start your day with a dose of health and nutrition! 

Brown rice has a slight advantage over white rice when it comes to nutrient content. It has more fiber and antioxidants, as well as more vitamins and minerals. 

Brown rice contains more nutrients than white rice, and it may also be more favourable for blood sugar levels, heart disease risk, and weight control.

Brown rice is good for weight loss. It is lower in calories and higher in fibre content compared to white rice. The fibre in brown rice helps to keep you full for longer and prevents you from snacking and overeating.

NOTE – Brown rice contains the antinutrient phytic acid and is higher in arsenic than white rice. This can be a concern for those who eat a lot of rice. However, moderate consumption should be fine.

Any food eaten in moderation is good for health .

INGREDIENTS [ if grinding in mixie ]

  • Brown rice – 3 ½   cup
  • Puffed rice / murmura – 1 cup
  • Urad dal – 1 cup
  • Fenugreek seeds – 1 tsp
  • Salt to taste

NOTE  – IN GRINDER YOU CAN USE UPTO 4 OR 4 ½ CUP BROWN RICE .

Usually for mixie grinding we use cup of rice, but as we are beating the batter well to incorporate air in the batter , i have used 3 1/2 cup of rice .

METHOD FOR MAKING THE BATTER

Wash and soak the brown rice + murmura – 5 to 6 hrs

Wash and soak the urad dal + fenugreek seeds for 4 hours .

Drain the water from urad dal and transfer to mixie jar .Grind  into smooth paste by adding required water .

Transfer the batter to a big container .

Drain the water from the soaked brown rice and grind . Transfer to the container.

The batter should not be very thin OR watery .

The batter will be of little sticky texture , don’t worry  .

Add in the salt. Mix the batter well.

NOTE – very important to beat the batter well , as we have used mixie to grind. Beat the batter well with clean hands for 3 to 4 mins or use a electric beater and beat for 1 to 2 mins.

Cover and keep the batter in a warm  place and allow it to ferment for 8 to 10 hours or as required depending on the weather .

I noticed that brown rice batter ferments well quickly compared to white rice batter .

STEAMING THE IDLIS

The idli pot I have used is EURO STYLE BRAND .

Keep water to boil in the steamer .

Grease the idli plates.

Pour batter in the mould .

Once the water starts boiling , keep the idli stand inside and cover it .

Steam the idlis for 8 to 10 mins . Do not allow it to over cook. It might become hard and dry.

Remove and keep the plates aside to cool  for 2 minutes and then spoon it out.

Serve hot with any side accompaniments like  chutney and sambar.

NOTE – same batter , you can make it little thin and make thick or thin dosas as shown in the video .

  1. VARIETIES OF CHUTNEY RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=chutney
  2. VARITEIES OF IDLI RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=IDLI
  3. VARIETIES OF DOSA RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=dosa
  4. VARIETIES OF SAMBAR RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=sambar
  5. VARIETIES OF APPE RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=appe
  6. VARIETIES OF IDIYAPPAM RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=idiyappam
  7. VARIETIES OF APPAM RECIPES – http://sh054.global.temp.domains/~aryzkitc/?s=appam

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