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.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai

Samai-arisi-kanji-dosai

#SamaiArisiKanjiDosai #LittleMilletKanjiDosai : The method of preparing Neer Dosai, Keralastyle Appam and Kanji dosai  seems to be more or less the same. But the slight variations or twist in the preparation of batter and also in the way of making dosai either on tawa or appa chatty [ shallow kadai ] gives a different taste & texture to the dosai.
#SamaiArisi or shortly #Samai belongs to millet family. They are small grained plants which grows well even on not so fertile soil as rain fed crop. #Millet are generally non acid forming food and also gluten free. They are rich in iron and other minerals. The percentage of these minerals are higher in millet compared to popular cereals like rice & wheat. So we should try to include millet in our daily diet replacing rice or wheat to get all the nutrients.
Here comes the recipe to make a tasty dosai using #LittleMillet.
Nearly 15 kanji dosai can be prepared with the given ingredients.

Ingredients :
2 cup	Samai arisi [ Little millet ]
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 samai arisi 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.

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.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Dosai can also be made using appa chatty.
Grease appa chatty with oil.
After spreading batter cover appa chatty with a lid for half a minute and then take out the dosai once its rim becomes slightly golden color.

The dosai prepared over dosai tawa used to be soft.
But the one made over appa chatty likely to be crispy.

Transfer on to a serving plate.
In the same way make dosai one by one either over dosai tawa or appa chatty.

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

Note : The batter can also be prepared without coconut scraping also.
The dosai can also be prepared immediately after grinding the soaked samai without fermenting the batter.

You might also like to try

Varagarisi Neer dosai	Samai methi pancake	Samai spicy masala bread
Cholam dosai	Masaal dosai	Thinai maavu dosai

For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Kanji-Dosai

#KanjiDosai : Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist. Raw 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	Raw 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.

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.

Note :
Kanji dosai can be made without fermentation also. But the taste & texture differs.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai