Matta Rice Dosa | Brown rice Dosa | Surai Ukde Polo with Raw Onion chutney

                                  Back with one more dosa variety! This is my 34th dosa on the blog and there are more on the way. Do check the rest of them here
                                  I have already mentioned umpteen times as to how much me and my husband love dosas. We could eat them everyday (and night). And how could the genes not be passed on to Miss A. Yes, she loves them too! And this one tops the list of her favorite dosas. She loves gobbling it up with ghee (good for the hyperactive brain!). Also she is a huge fan of brown rice. I have to cook at least a little of brown rice everyday for her as it is one food she never says no to.    
                                   And brown rice is one super healthy food too! According to whfoods, when brown rice is produced, only the outermost hull is removed and is least damaging to the nutritional value. It is an excellent source of Manganese too which is important for a healthy nervous system. In this dosa, brown rice is fermented which increases its nutritional quotient even more. And the taste quotient? Come, ask my daughter!

                                             This dosa combines the flavors of brown rice and coconut beautifully and the aroma of the fermented batter itself gives away the tasty goodness you will experience. You can enjoy it with butter or ghee or try this easy chutney. The chutney is my sister Pratiksha’s recipe while the dosa itself is my mom’s recipe.

So try this combo of a healthy dosa and easy chutney for your breakfast. Happy and healthy cooking!

Matta Rice/ Boiled Rice/Kerala rice
Ingredients: { Makes approx 10 to 12 dosas} 
For dosa:
1 Cup Matta rice/ Boiled rice/ Kerala rice
1/2 Cup white rice
1/2 Cup grated Coconut ( fresh/ desiccated)
Salt to taste
Oil to cook the dosa
For raw onion chutney:
1/2 Cup grated Coconut
3 green chillies
1 Onion, roughly chopped
Salt to taste
1. Wash well two cups of matta rice and one cup of white rice removing water at least thrice. 
Soak in three times water for 6 hours.                                                                                                                                                                
2. Discard the soaked water keeping approximately just a cup of water to help grind the rice.                
3. Pour in a mixer and grind till the rice turns into a coarse paste.                                                                                                                                            4. Add coconut and salt and grind till the paste turns smooth in consistency.                                              
5. Pour into a steel vessel (steel improves fermentation) adding little water (use water used to clean the mixer off the batter) to bring it to regular dosa batter consistency (neither too thick nor thin). Mix well to kick start fermentation.                                                                                                                                                    
6. Keep it covered in a warm place overnight or for a minimum of 8 hours.                                                                                         

7. Heat the dosa griddle and pour a ladle full of batter. Shape it into a slightly thick dosa.                                                                
8. Cover and cook till the top surface cooks. Oil the edges of the dosa.                                                                                                                                                                                       
9. Flip and cook the dosa for a minute more.                                                                                                                                              

10. Remove and serve with a dip of your choice. You can enjoy with plain butter or chutney of your choice. 
11. We had with raw onion chutney. For the chutney, just grind together coconut, green chillies, chopped onion and salt with little water till smooth.
* The batter does not rise but thickens and dries during fermentation as coconut absorbs water. So make sure you don’t grind the batter thick. Make it free flowing (like regualar dosa batter).
* This dosa can be enjoyed thick like a bhakri or thin like neer dosa or rava dosa. So even if you make the batter thin, you can still spread it like neer dosa and enjoy. 
Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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