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25 April, 2014

brown rice and lentil crepes (dosa)

Comments : 53 Posted in : Breakfast, snack, Tips to make daily food healthy on by : apsara Tags: , , , , ,


You know how crazy I am about using whole grains, if you follow my blog closely. I have now tried using brown rice in the traditional dosa/south-Indian crepe and it turns out pretty good, in fact! I served this to a few friends of mine and they said there was no difference between these and a regular dosa made with white/Idli variety of rice. So, if you can make it healthier, why not?

This week for the party at Fiesta Fridays #13, I’m bringing these hot dosas with tomato-onion chutney as a side. Have these while they are still warm πŸ™‚

Preparation time: 8 hours to soak and grind, about 20 hours to ferment and 5 minutes to cook. Makes: about 20 dosas


Sona Masoori brown rice- Β 2 cups

Urad dal (split/whole matpe lentils)- 1 cup

salt- to taste

oil- 1 tsp. for each dosa (I use refined sesame oil)


Soak rice and lentils separately in water about 8 hours or overnight. Drain water from the rice.



Use a blender to first grind the lentils to a smooth paste. Transfer to a big mixing bowl. Then grind the soaked rice with a little bit of fresh water. Combine with the lentil batter, add salt and mix well.



The final batter looks like this:



Close with a lid and allow it ferment for 24 hours (in winter, place inside an oven with the light turned on, or in summer time ,in any warm spot). The batter would look like this; make sure it is fully fermented by tasting a bit- it needs to be sour.



In a heated pan, add some batter with a ladle and spread into a flat circle. Add 1/2 tsp. oil around and wait till the bottom browns slightly. Flip with a flat ladle and repeat the process. This works best with medium/high heat on stove top.


Β Notes:

1. Although I have used sona masoori variety of brown rice in this post, other varieties can be used as well- basmati or long grain.

2. I use an iron griddle for the dosa. A non-stick pan or electric griddle could be used as well.

3. Some fenugreek seeds ( 1/2 tsp.) may be added to the rice before soaking. This is traditionally done for regular dosa batter.




53 thoughts on : brown rice and lentil crepes (dosa)

  • DetoxMama
    April 25, 2014 at 1:22 pm

    Oh, I love love love dosa!! I first had it at a fav spot of mine in NYC, The Hampton Chutney Co. I hope that I can still endulge in rice and legumes from time to time – and I must make this.Thanks for sharing the recipe!

    • April 25, 2014 at 1:38 pm

      it’s my pleasure, DM. Let me know how it turns out. πŸ™‚

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    • April 25, 2014 at 1:37 pm

      thanks. Let me know how it turns out.

  • April 25, 2014 at 1:57 pm

    Love dosas!!! Never been brave enough to make my own though!

    • April 25, 2014 at 2:00 pm

      The batter is not hard to make, Elaine. I would suggest using a non-stick pan, for a first trial, though.

  • April 25, 2014 at 2:47 pm

    Love dosa’s, Apsara. We are lazy and not brave enough to make it- we get a ready made batter from our Indian store. :/

    • April 25, 2014 at 4:47 pm

      anything that works, right? The ready made batters are very useful for those busy days.

  • April 25, 2014 at 4:29 pm

    Apsara…this looks so delicious. I’ve never had dosas, but as I’m reading the comments left to you, I’m realizing that I’ve been totally missing out!! I must try them! Soon!
    Thank you so much for bringing such an awesome dish to Fiesta Friday…I’m so glad you did, and I know that everyone else will be too! <3

    • April 25, 2014 at 4:45 pm

      thanks, Prudy. You’re a great hostess!

  • April 25, 2014 at 5:33 pm

    I have never had dosas either like some of the other bloggers, but I love any kind of crepe so I must try your recipe. Especially if it is healthier and still tastes good πŸ™‚

    • April 25, 2014 at 6:19 pm

      Do let me know how it turns out!

  • April 25, 2014 at 5:39 pm

    Thank you for sharing this. It’s something I have always wanted to try but never known where to start – or even what type of lentils to use. I can see breakfast for a hungry teenage boy in this one.

    • April 25, 2014 at 6:18 pm

      It’s my pleasure. I hope you like it when you make these.

  • April 25, 2014 at 5:44 pm

    What a great idea. Have to bookmark this recipe for my next crepe party.

    • April 25, 2014 at 6:17 pm

      sure, Jovina. That is a good idea!

  • April 25, 2014 at 5:47 pm

    Beautiful tasty creations, my friend! Another must try for sure! πŸ™‚ xx

    • April 25, 2014 at 6:16 pm

      thanks, Sophie!

  • April 25, 2014 at 7:02 pm

    Oh my gosh! I have to make these soon!! Thank you for sharing πŸ˜€

    • April 25, 2014 at 9:52 pm

      you’re welcome, Abby πŸ™‚

    • April 25, 2014 at 9:54 pm

      Yes, dosas are easy to make, and yummy for sure. πŸ™‚

  • April 25, 2014 at 8:46 pm

    I have only made dosas from packages, but the real thing looks so much better. Thanks for the easy to follow instructions. Can’t wait to try it.

    • April 25, 2014 at 9:55 pm

      You’re welcome, Hilda. That’s true, the ready-to-make dosa powders are awful and deters people from trying the real ones!

  • April 26, 2014 at 8:31 am

    I love dosa… yours are PERFECT and healthy!!

    • April 26, 2014 at 9:11 am

      thanks, Josette πŸ™‚

  • April 26, 2014 at 1:16 pm

    Love the look of these brown rice dosas Apsara. I love making my own dosa batter at night & waking up the next morning with trepidation to check if the batter has ‘risen’. And love eating them with all sorts of chutneys & sambar πŸ˜€

    • April 26, 2014 at 10:55 pm

      yes, I know that feeling πŸ™‚ I sometimes end up cleaning an overflown bowl of batter too!

  • April 26, 2014 at 3:07 pm

    I love Dosas and this is such a healthy wholesome recipe , i am so making these for my girls Xx

    • April 26, 2014 at 10:56 pm

      thanks, Maulshri

  • April 26, 2014 at 4:12 pm

    Mmmm! I have often wondered how to make doss and now I have a recipe! Thanks so much for this! πŸ˜€

    • April 26, 2014 at 10:56 pm

      you’re welcome, Julianna. πŸ™‚

  • April 26, 2014 at 5:07 pm

    Reading your recipe, I don’t think I’ve had proper dosas. This looks so tasty ands interesting, I really want to make it soon. Would brown or regular rice flour work, if I can’t grind my own rice?

    • April 26, 2014 at 11:00 pm

      Rice flour would not work in this kind of dosa because it wouldn’t ferment well, but would work in an un-fermented type of dosa called “set dosa” which is made right after mixing flours and a little bit of yogurt into a thin batter. I’ll post that some time.

      • April 26, 2014 at 11:03 pm

        Saucy, please read Sonal’s comment below, she says that the flours work well too. That may be worth trying!

      • April 27, 2014 at 4:46 pm

        Thank you, that’s useful to know. Look forward to your set dosa recipe.

  • April 26, 2014 at 9:14 pm

    One of my favorites. Apsara! One time I tried making it with the urad flour n brown rice flour. It fermented well. The pics are so crisp :).

    • April 26, 2014 at 11:02 pm

      thanks, Sonal. Do the flours work well in this type? I have only tried those in set dosas. that’s interesting!

  • April 27, 2014 at 10:43 pm

    This looks so good, Apsara! Kudos to you for making it healthier without sacrificing any flavor!

    • April 28, 2014 at 9:17 am

      thank you, Patty πŸ™‚

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  • April 29, 2014 at 8:34 am

    I have never tried dosas with brown rice – these are tempting me to give it a try πŸ™‚

    • April 29, 2014 at 8:37 am

      Please do, and let me know! πŸ™‚

  • Kripa
    May 17, 2014 at 9:56 pm

    I got a little too enthusiastic and tried combining brown rice and black urad dal….it fermented well and I was able to make even idlis with it…but I didnt like the taste…it was too healthy;)…I guess I will just try with white urad next time:)…you were clever to combine it with white urad…

    • May 18, 2014 at 10:21 am

      I know! It crossed my mind too, and I stopped myself in time πŸ˜‰

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