Authentic Red Rice Dosa Recipe – South Indian Pancake with Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic Red Rice Dosa Recipe – South Indian Pancake with Coconut

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Red Rice Dosa. It’s a little different from your typical dosa, packed with flavour and goodness, and honestly, it’s a dish that always reminds me of my grandmother’s kitchen. It’s a bit more rustic, a little more wholesome, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dosa. Red rice dosa, also known as adai, is a South Indian staple that’s incredibly satisfying. It’s naturally gluten-free, packed with protein from the lentils, and has a wonderful nutty flavour thanks to the red rice and coconut. Plus, it’s a fantastic way to use up leftover dals! You’ll love how easy it is to make, and how incredibly versatile it is – perfect for a quick breakfast, a hearty lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 1 cup red rice
• ½ cup urad dal (whole black gram)
• ¼ cup chana dal
• ¼ cup toor dal
• ½ cup fresh coconut (chopped)
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 sprig curry leaves
• Salt to taste
• Coconut oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Red Rice: Exploring Varieties & Health Benefits
Red rice is a nutritional powerhouse! It’s rich in antioxidants and fibre. You can find different varieties – Kerala red rice is particularly fragrant and works beautifully here. About 180g of red rice is equivalent to 1 cup.

The Significance of Mixed Dals in South Indian Cuisine
Using a mix of dals is key to the flavour and texture of this dosa. Each dal contributes something unique – urad dal for crispness, chana dal for a slightly nutty flavour, and toor dal for binding. Don’t be afraid to experiment with the ratios a little to find what you like best!

Fresh Coconut: Regional Variations & Uses
Freshly grated coconut is best, but unsweetened desiccated coconut can work in a pinch (about ½ cup). In some regions, they even add a little grated ginger along with the coconut.

Asafoetida (Hing): A Flavorful & Digestive Spice
Asafoetida might smell a little…interesting, but trust me, it adds a wonderful savoury depth. It’s also known for its digestive properties, which is a bonus when enjoying a slightly heavier meal like this. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. First things first, wash and soak the red rice and each of the dals separately in plenty of water for at least 3 hours. Overnight is even better! This really softens them up for grinding.
2. Once soaked, drain the water from the rice and dals. Now, it’s time to grind! Start with the rice, adding just a minimal amount of water to help it grind into a slightly coarse paste.
3. Next, add the drained dals to the grinder and pulse them to create a coarse batter. You don’t want it completely smooth – a little texture is good.
4. In a large bowl, combine the rice and dal batter. Add the chopped coconut, black pepper, cumin seeds, asafoetida, curry leaves, and salt. Mix everything well with your hand – it’s the best way to ensure everything is evenly distributed.
5. Heat a tawa (griddle) or a non-stick pan over medium heat. Lightly grease it with coconut oil.
6. Pour a ladleful of batter onto the hot tawa and spread it out into a thick pancake shape. Don’t worry about making it perfect – rustic is part of the charm!
7. Cook for about 3-4 minutes, until the edges start to crisp up. Flip the dosa and cook the other side for another minute or two.
8. Serve warm with your favourite chutney or jaggery.

Expert Tips

• Batter Consistency: The batter should be thick enough to hold its shape but still spreadable. If it’s too thick, add a little water, a tablespoon at a time.
• Tawa Temperature: Medium heat is key. Too hot, and the dosa will burn; too low, and it won’t get crispy.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a lovely flavour and helps the dosa get beautifully golden brown.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney or accompaniment is also vegan-friendly.
• Gluten-Free Confirmation: Absolutely gluten-free! Red rice and all the dals are naturally gluten-free.
• Spice Level Adjustment: If you like a little more heat, add a pinch of red chilli powder to the batter.
• Festival Adaptations (e.g., Makar Sankranti, Pongal): This dosa is often made during festivals like Makar Sankranti and Pongal in South India. It’s considered an auspicious dish!

Serving Suggestions

Red rice dosa is fantastic on its own, but it really shines with accompaniments. I love it with:

• Coconut chutney
• Tomato chutney
• Sambar
• Jaggery (a traditional favourite!)

Storage Instructions

You can store the dosa batter in the refrigerator for up to 2 days. Just give it a good stir before using. You can also freeze the batter for longer storage (up to a month). Thaw it overnight in the refrigerator before using.

FAQs

What is the best type of red rice to use for this dosa?
Kerala red rice is fantastic, but any good quality red rice will work. Look for a variety that’s slightly sticky.

Can I use a blender instead of a grinder for the batter?
While a grinder is ideal for the coarse texture, a high-powered blender can work. Just be careful not to over-blend.

How can I adjust the consistency of the dosa batter?
Add water, one tablespoon at a time, if it’s too thick. If it’s too thin, add a tablespoon of rice flour.

What are some traditional accompaniments for red rice dosa besides jaggery and chutney?
Some people also enjoy it with a simple onion-tomato relish or a dollop of ghee.

Can I make the batter ahead of time, and if so, how should I store it?
Yes! You can make the batter a day in advance and store it in the refrigerator. It actually develops a better flavour overnight.