Mappillai Samba arisi dosa, crispy dosa made using a popular healthy rice variety of Tamilnadu and millets. Recipe of red rice dosa with full video and step by step pictorial instructions.
I have heard about the health benefits of Mapillai samba rice and wanted to switch on to that atleast for making idli | dosa. In my in laws house, they eat this variety of rice only instead of white rice. This rice has very low glycemic index and very good for diabetics.
Since my brother in law is into farming, we get organic Mappillai samba arisi at home. We eat rice whenever we go on vacation. Every time I try to bring some and try out some recipes but somehow I couldn’t do that. A few months back, I got a few things from India through cargo. My brother in law’s friend sent me a few kilos of Mapillai samba arisi and Kavuni arisi to us. I have planned to try some interesting recipes using indigenous rice varieties. To start with, trying out this crispy dosa recipe using Mapillai samba rice. I followed my ragi dosa recipe proportion. The dosa turns out so crisp and the kids loved it.
Also check out
Mapillai samba rice dosa
Crispy Mapillai Samba arisi dosa
Ingredients
- 1 cup Mapillai samba arisi
- 1 cup Varagu | Kodo millet
- ½ cup whole urad dal
- 1 tsp Methi seeds
- 1 tbsp toor dal
- 1 tbsp chana dal
- Oil to make dosa
- Salt as needed
Instructions
- Wash and soak the mapillai samba rice, varagu (kodo millet), whole urad dal, methi seeds, toor dal, and chana dal for 4 hours.
- You can use any millet of your choice.
- After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.
- I used my grinder for grinding the batter.
- Add enough water to grind the batter.
- If grinding in the mixie, add cold water. This will avoid the mixie heating up.
- Transfer to a big vessel and add salt.
- Mix well with your hands. This will aid fermentation.
- Keep it in a warm place for 6-7 hours. Usually, millet-based batters will ferment soon. So, if you are living in hot weather conditions, in 4-5 hours the batter will get fermented.
- Once it is fermented, mix well.
- Take out a small portion which you are going to use and add little water to bring out the consistency.
- Since we use the batter for 2 days, if you add water in all the batter, then it won’t taste good.
- Also keeping the entire batter outside for few more hours will make it sourer.
- Heat a dosa tawa. Pour 1.5 ladles of Mapillai samba dosa batter to this and make a thin circle.
- Drizzle oil on the top.
- Once one side is cooked, flip it gently.
- Cook for few seconds and take out the dosa.
- Serve with chutney or sambar.
- We had with red chili coconut chutney.
Notes
- Wash and soak the mapillai samba rice, varagu (kodo millet), whole urad dal, methi seeds, toor dal and chana dal for 4 hours.
- You can use any millet of your choice.
- After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.
- I used my grinder for grinding the batter.
- Add enough water to grind the batter.
- If grinding in the mixie, add cold water. This will avoid the mixie heating up.
- Transfer to a big vessel and add salt.
- Mix well with your hands. This will aid fermentation.
- Keep it in a warm place for 6-7 hours. Usually, millet-based batters will ferment soon. So, if you are living in hot weather conditions, in 4-5 hours the batter will get fermented.
- Once it is fermented, mix well.
- Take out a small portion which you are going to use and add little water to bring out the consistency.
- Since we use the batter for 2 days, if you add water in all the batter, then it won’t taste good.
- Also keeping the entire batter outside for few more hours will make it sourer.
- Heat a dosa tawa. Pour 1.5 ladles of Mapillai samba dosa batter to this and make a thin circle.
- Drizzle oil on the top.
- Once one side is cooked, flip it gently.
- Cook for a few seconds and take out the dosa.
- Once one side is cooked, flip it gently.
- Cook for a few seconds and take out the dosa.
