Sunday, 29 December 2019

Red Rice Dosa/Sivappu Arisi Dosai/Healthy Sivappu Arisi Dosa –Healthy Breakfast Recipe

Red Rice/Sivappu Arisi is a special variety of rice loaded with antioxidants called anthocyanins. This antioxidant gives a beautiful and rich red color to the rice. The anitoxidants in red rice helps in reducing symptoms of inflammation, helps in preventing cancer and weight loss management. This red rice is one healthy alternative to the regular idli rice. Red rice/Sivappu arisi has a nutty flavour and packed with nutrients such as Vitamin B, iron, calcium, zinc etc. This dosa has a beautiful pink color which will surely attract the kids. Do try out this red rice dosa and post your comments here. Meanwhile do check out other interesting Breakfast recipes here and Red Rice Idli here.

Here’s how to make Red Rice Dosa with step by step photos…


Ingredients
Red Rice/Sivappu Arisi
2 cups
Urad Dal /Ullutham Paruppu
½ cup
Fenugreek Seeds/Vendhayam
1 tsp
Salt
 As needed
Water
As needed
Oil
 To make dosas
Preparation Time: 45 minutes [excluding soaking time]
Cooking Time: Less than 5 minutes per dosa
Author: Priya Anandakumar

Method

Wash the red rice/sigappu arisi with water thoroughly for atleast 2-3 times and drain the water. Add fresh water and soak the rice for about 6-8 hours.

Wash the urad dal and fenugreek seeds with water thoroughly for atleast 2-3 times and drain the water. Add fresh water and soak the urad dal for about 6-8 hours.

Grind the urad dal/ullutham parupppu for about 20-25 minutes or until light and fluffy, sprinkling water as needed.

Grind rice to a smooth paste with required amount of water.

Mix both ground urad dal and red rice batter together with salt.

Let the batter ferment overnight or for about 8 hours. Choose a bigger bowl so that there is enough space for fermentation. The next day morning you will see the batter would have risen in volume.

Now the Red Rice Dosa Batter/Sigappu Arisi Dosai Maavu is ready to make dosas.


Suggestions on Fermenting

Batter ferments fast in tropical climates so you will not have any issues. During summer the batter even triples in amount in less time.
But in cold places, the batter will not ferment properly. So preheat the oven, once it is warm switch off the oven and keep the batter in the oven and it will ferment perfectly.

To Make Dosas

Heat a dosa tawa. Once the tawa is hot, pour a ladle full of batter in the center of the dosa tava. Spread the batter immediately in cirucular motion to make thin dosa.


Drizzle oil or ghee all around the dosa. When the corners start to change color and you will see small bubbles throughout the dosa. At this stage flip the dosa.


Cook on the other side as well with little oil and transfer it to a plate. 
Serve hot dosas with any chutney variety or sambar variety of your choice.


Tips for making perfect dosas

Grind the dosa to a smooth batter. The batter should not be too thick or too thin.

Make dosas according to your dosa tawa, if you have small tawa add one small ladle of dosa batter.

Cook only on medium flame for perfectly, evenly cooked dosas.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Meanwhile do check out other interesting Breakfast recipes from my kitchen and other tempting Chutney/Thogaiyal Varieties here.

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Have a great day and enjoy.


Until then I am signing off…



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Hello everybody,
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Priya Anandakumar