The same idli batter was used to make dosas too, as I always use the same batter.Works well for me.
These are the pics of idlis and dosas made from hand pound brown raw rice instead of the regular idli rice.
I found no difference in the taste and the colour especially in the dosas as they turned naturally golden brown hued with no effort taking the natural brown colour of the brown rice used. It was great and the texture just the same as normal dosas as I had merely switched the white rice for the brown ..everything else remains the same.
The idlis acquired a mild light tea colour which was okay by us. The rest of the procedure, soaking , proportions is as per the usual , so go ahead and make the healthy switch, use the proportion you are used to always. As with idlis and dosas batter the proportion is always debatable!!
3 1/2 cups hand pound raw brown rice .
1 cup udad dal ( De skinned whole black gram )
1 tsp fenugreek seeds ( methi seeds )
3 tbsp poha, beaten rice ( Cooked rice can be used if you do not have poha)
Udad dal and methi can be soaked together. Soak the poha separately .
Wash and Soak the rice and dal separately as is normally done.Minimum5-6 hours. Brown rice needs more soaking time therefore I mentioned 5 to 6 hours. otherwise even 4 hours will be sufficient for regular idli rice batter.
First grind to a smooth batter the udad dal, methi seeds , around 12 minutes in the grinder, scraping off batter from the sides of the grinder with a spatula to ensure even grinding.
Use the water in which you soaked the dals for grinding purpose. Grind the rice next, to a slightly coarser texture, grainy and at the last leg of grinding stage, add the soaked fluffed poha, or cooked rice .
Mix both batter very well ,,with hand from bottom to top as both udad dal batter and rice batter has to mix well to get uniform consistency.
Cover and keep in a bigger vessel to allow room for fermentation , as the batter will rise in the night.
Next morning or after fermentation, gently mix the batter well to get a uniform thick batter and salt.
Prepare the idlis the normal way by greasing the moulds and steam cooking for 10 minutes or till done.
The same batter is good enough for dosas too after adding very little water .
Why it is better to switch to brown rice if possible.
- It contains essential nutrients like Manganese (88%), selenium (27.3%), magnesium (20.9%), and tryptophan (18.7%) in one cup of rice. Manganese is useful to provide energy and antioxidant protection, while Selenium reduces the risk of colon cancer.
- The oil in the whole brown rice helps in reducing cholesterol.
- Eating a serving of brown rice, at least 6 times a week is especially useful for postmenopausal women with high cholesterol, high blood pressure and cardiovascular diseases.
- Due to its low Glycemic index and high cereal fiber content, it reduces the risk of metabolic syndrome.
- The insoluble fibres in Brown rice are helpful for the women to prevent gallstones.
- Brown rice is the complete source, which has one of the most essential amino acids present in any vegetarian food.
- Vital vitamin E components and many valuable nutrients are present in brown rice.