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Brown Rice and WaterMelon rind Dosa


By Nivedita's Kitchen (Visit website)



Tried and tasted by Nivedita
Hi All,
After one week, I am here with the recipe. Its hectic now a days. My school, my kids studies, house work.. and what not!!
I will be so tired by the time I sit in front of the computer, my eyes won't listen to me.. Thats how my blog posting keeps on delaying. Today, I decided to sit and do it for at any cost, as I feel I have missed something in my life, if I do not blog regularly.
Here I am with the recipe which is very common breakfast of South India.(its world wide now)
But with little twist: I have added Water Melon rind(white part) and the brown rice. Its not the new recipe. But for me, I have tried it the first time.
My younger daughter loves Water Melon. Last week when I brought one from the market, she was very happy and dancing. But when I cut it,  it was not fully ripened(???? is it the right past tense for Ripe).
I thought of using it in some or the other recipe. Then I remembered that before marriage, I used to use the water melon rind in Dosa. But this time I thought of using brown rice with normal rice.
Here is the recipe,

Ingredients:
Normal rice - 1 cup
Brown rice - 1 cup
Urad dal - 1 tbsp
Methi seeds - 1 tbsp
Water melon rind - ONLY THE WHITE RIND - 2 1/2 cups, chopped finely
Salt to taste
Oil to roast each dosa.


Method:
Soak both the rice, urad dal, methi seeds and the watermelon rind for 4 to 5 hours.
Grind in to fine paste.
Transfer the batter to a big steel vessel. Add salt to taste. Mix well.
Keep in a warm place for 8 hours.
The batter will be almost double. If not also, do not worry. Its fine.
Check the batter consistency. It should not be very thick, nor very thin.
Heat tawa, sprinkle water to check how much hot the tawa is.
Take one big spoon of batter and spread it on the tawa slowly in a circle.
Roast it  covered on both the sides on medium flame.


Serve hot with your choice of sabji. We had it with (Onion Sabji)


Dosas came very crispy and thin. It was a surprise for me. Because when I used to make before, I never got the thin dosas. I was expecting the same but was very happy to get thin and crispy and brown dosa. I had to save the batter for my daughter's dinner. :-)




Sending this to two events:
Food palette series brown from  Torviewtoronto 


Siri's


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