Black Rice Dosa | Healthy Breakfast | How to Make Black Rice Dosa | Black Rice is Good for Health

Soak black rice and urad dal in water for at least 6 hours or overnight.

Add fenugreek seeds to the soaking mixture for the last hour.

Drain the soaked ingredients and blend them with water until smooth.

Add salt to the batter and mix well; let it ferment for 8-12 hours in a warm place.

Heat a non-stick skillet over medium heat and grease lightly with oil.

Pour a ladleful of batter onto the skillet and spread it into a thin circle.

Cook until the edges lift and the surface appears set, about 2-3 minutes.

Drizzle oil around the edges and cook until golden brown, about 1-2 minutes more.

Flip the dosa and cook for another minute until crisp.

Repeat with remaining batter, adjusting heat as necessary.

For the tempering, heat oil in a small pan and add mustard seeds, allowing them to splutter.

Add chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.

Stir in chopped coriander leaves and cook for another minute.

Serve the dosas hot with the tempering mixture on top or as a side.

Spice Level:

Allergens