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Brown Rice Dosa


  • 1 c urad dal, whole dehusked black gram dal
  • 1/2 tsp fenugreek seeds
  • 3 c brown rice any kind, short or long grain
  • salt to taste
  • ghee for cooking


  1. Wash and soak the brown rice and fenugreek seeds in water. The water should be at least an inch above the rice.

  2. Wash and soak the urad dal. 

  3. The soaking time can be between 6 to 8 hours. 

  4. Remove any extra water from the dal and reserve. Grind the soaked urad in a blender, until  it gets a smooth and fluffy and velvety texture. Add in Ice chips a couple of times during grinding so that the blender heating up doesn't heat the dal. If you need to add some water to make a nice batter, add the reserved water.

  5. Take a large container or a big bowl ( at least 6 qt capacity), and place the urad dal batter in it.

  6. Remove any extra water from the rice and fenugreek mix. Reserve the water in case you need it during grinding. Grind the rice and fenugreek mix in two or three batches based on your blenders capabilities. This batter will not be as smooth as the urad one and will have a very fine grainy texture.

  7. Add this batter to the urad dal container and mix well

  8. Place a lid on the container holding the batter and secure it in a warm place in the house and let it ferment. * SEE Notes

  9. Once the batter is fermented, it will have a tangy aroma, will be slightly risen and have bubbles

    Brown Rice Dosa
  10. At this stage you can keep it in the refrigerator to use later or go ahead and make some dosa.

  11. Heat a non stick round griddle on medium heat. The griddle is ready when you sprinkle a few drops of water on it and they sizzle and evaporate instantly. Thin out the batter with some water. Just like a crepe consistency.

  12. Pour a ladle full of batter in the center of the pan and making concentric circles spread the batter out to make one big circle.

  13. Add a few drops of ghee in the center and on the edges and cook until browned .

  14. If your dosa is  spread thin enough, you don't need to cook it on the other side. Remove from the heat and roll up to serve with chutney.

Recipe Notes

Traditionally a cast iron griddle is used to make dosa. But a non stick works really well if you are just starting. 

If you dosa is thicker, you may need to cook it on both the sides.

** Fermentation :- can take anywhere between 4 hours to 14 hours. If you live in a warm place where winter means 70*F weather, then your batter will not need much time to ferment. However in colder places like Colorado, in winters the batter takes about 12 hours to ferment. In such cases, either use your oven ( switched off with light on) or an instant pot with yogurt setting, a large warm blanket or the warmest place in your home to help with the fermentation.