Red-Rice-Kanji-Dosai

#RedRiceKanjiDosai : Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist.  I have used Rajamudi red rice in this recipe. Red rice has to be soaked for two hours and has to be ground into a smooth batter adding coconut scrapings. Then transfer the batter into a vessel and wash the grinder with 1/2 cup of water. Take this water in a separate vessel. Add a tbsp of batter to this water and heat over a medium heat to prepare porridge. Allow it to cool down to room temperature. Then mix the prepared porridge with ground batter adding salt and a tsp of sugar [ optional ]. Allow the batter to ferment for 6 hours or overnight.
The batter is ready to make crispy dosai.

Ingredients :
2 cup	Red rice
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel. Set aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel and add 1 Tbsp of ground batter also.
Add some more water and mix well.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge [ kanji ] and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge [ kanji ] with the batter well.

Add salt, sugar and mix well.
The batter should be watery. Ferment for 6 hours.
[ Dosai can be made without fermenting also. But taste and texture differs ]

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Transfer on to a serving plate.
In the same way make dosai one by one.

Serve hot with tomato sambar or tomato chutney or garlic chutney.

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Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai