Red Rice Dosa Recipe- Potato Filling & Fermented Batter

Last Updated on 2 months by Neha Deshmukh

Red Rice Dosa Recipe – Potato Filling & Fermented Batter

Introduction

There’s just something magical about a perfectly crisp dosa, isn’t there? I remember the first time I tried making dosas at home – it was a bit of a learning curve, but so worth it! This Red Rice Dosa recipe is a little different from your standard fare, and honestly, it’s become a family favorite. The red rice gives it a beautiful color and a slightly nutty flavor, and the fermented batter makes it wonderfully light and fluffy. Plus, who can resist a delicious potato filling? Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a flavorful journey! The red rice adds a unique depth, and the fermentation process unlocks a lightness you won’t believe. It’s a bit more involved than instant dosa mixes, but the taste difference is huge. And honestly, the aroma of the fermenting batter filling the kitchen is just heavenly. It’s perfect for a weekend breakfast, a festive brunch, or even a satisfying dinner.

Ingredients

Here’s what you’ll need to make these delicious Red Rice Dosas:

• 1 cup red rice
• 1 cup raw rice
• 1 tsp methi (fenugreek) seeds
• 1 cup urad dal (split black lentils)
• 2 tbsp chana dal (split chickpeas)
• 2 tbsp urad dal (additional)
• 1 cup poha (thin, flattened rice)
• 2 tbsp oil (for cooking)
• 1 tsp mustard seeds
• ½ tsp urad dal (for tempering)
• ½ tsp chana dal (for tempering)
• Pinch of hing (asafoetida)
• Few curry leaves
• 3 green chillies, chopped
• 1 inch ginger, grated
• 1 medium onion, chopped
• ½ tsp turmeric powder
• 4 medium potatoes, boiled and mashed
• ½ tsp salt (or to taste)
• 3 tsp lemon juice
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Red Rice: This is the star! It gives the dosa a lovely reddish hue and a slightly nutty flavor. You can usually find it at Indian grocery stores. It’s also incredibly nutritious, packed with fiber and antioxidants.
• Methi (Fenugreek): Don’t skip this! It aids in fermentation and adds a subtle, pleasant bitterness.
• Poha: Poha adds a wonderful crispness to the dosa. Make sure it’s the thin variety.
• Oil: I usually use sunflower oil or groundnut oil for cooking dosas. They have a high smoke point and impart a nice flavor. You can also use coconut oil for a more South Indian touch!
• Urad Dal: Using a combination of urad dal and chana dal creates a beautifully textured batter.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the red rice, raw rice, and methi seeds together. Soak them in enough water for at least 5 hours – overnight is even better.
2. In a separate bowl, rinse the urad dal, chana dal, and the extra urad dal. Soak these for about 2 hours.
3. Drain the rice mixture and grind it with the poha into a slightly coarse batter. Don’t add too much water – you want a thick consistency.
4. Drain the dal mixture and grind it into a smooth, fluffy batter. Again, use water sparingly.
5. Combine both batters in a large bowl. Mix well! This is where the magic starts.
6. Cover the bowl and let the batter ferment for 8-12 hours, or until it has doubled in volume. The warmer the environment, the faster it will ferment.
7. While the batter ferments, let’s make the potato filling! Heat the oil in a pan. Add the mustard seeds; when they splutter, add the urad dal and chana dal.
8. Add the hing and curry leaves, and sauté for a few seconds.
9. Add the chopped green chillies and grated ginger, and sauté until fragrant.
10. Add the chopped onion and sauté until translucent.
11. Stir in the turmeric powder, mashed potatoes, salt, lemon juice, and coriander leaves. Mix well and set aside.
12. Now, for the dosas! Heat a flat griddle or tawa over medium heat.
13. Pour a ladleful of fermented batter onto the hot griddle and spread it into a thick circle.
14. Drizzle a little oil or butter around the edges. Place a spoonful of the potato filling in the center.
15. Cook until the dosa is golden brown and crispy.
16. Fold the dosa and serve hot with coconut chutney and sambar!

Expert Tips

• Fermentation is Key: A well-fermented batter is crucial for fluffy dosas. If it’s not fermenting well, try adding a pinch of baking soda.
• Tawa Temperature: The tawa needs to be hot enough, but not scorching. Experiment to find the sweet spot.
• Don’t Overmix: Once the batter is fermented, don’t overmix it. Gently stir it before using.

Variations

• Vegan Adaptation: Simply ensure you use a plant-based oil for cooking.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of green chillies to your liking. My family prefers a mild spice, so I usually use just two.
• Festival Adaptations: These dosas are perfect for Ganesh Chaturthi! You can also serve them as part of a South Indian breakfast spread.

Serving Suggestions

These Red Rice Dosas are best served hot with:

• Coconut Chutney
• Sambar
• A sprinkle of podi (gunpowder)

Storage Instructions

• Dosa Batter: You can store the fermented batter in the refrigerator for up to 3 days. It might need a little stirring before using.
• Potato Filling: Store leftover potato filling in an airtight container in the refrigerator for up to 2 days.

FAQs

1. What is the best way to achieve a fluffy dosa batter?

Proper fermentation is key! Ensure the batter is kept warm (but not hot) and undisturbed for 8-12 hours.

2. Can I use a different type of rice instead of red rice? What adjustments should I make?

You can use parboiled rice or idli rice as a substitute. You might need to adjust the water quantity slightly during grinding.

3. How do I know when the dosa batter is properly fermented?

The batter will have doubled in volume and will have a slightly sour aroma.

4. What is the significance of adding methi (fenugreek) to the dosa batter?

Methi aids in fermentation and adds a lovely flavor and aroma.

5. Can I make the potato filling ahead of time? How should I store it?

Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days. Reheat before serving.