Bamboo Rice Dosa
Bamboo rice is really a special rice which comes out of a dying bamboo shoot and has got a texture more like wheat and also tastes like wheat. Unlike other rice this is not commonly available rice as its flowering pattern is little unpredictable. As compared to regular rice & wheat that’s available, Bamboo rice is known to be very rich in carbohydrates, fibre and high in protein. It’s good for diabetics due to its low glycemic index. Also its low in fat & rich in Vitamin B6 and is believed to help control joint & back pain.
Servings Prep Time
3 3-4hours
Cook Time
4minutes
Servings Prep Time
3 3-4hours
Cook Time
4minutes
Ingredients
Instructions
  1. First soak all the ingredients given above for a period of 6 to 8 hours without adding salt. Its important to wash the ingredients in running water. Remember not to over wash as we would lose the fiber content available in Bamboo rice.
  2. Grind all the soaked ingredients into a smooth batter, the above measurement worked well for me for Dosa.
  3. Allow the batter to ferment for 6 to 8 hours and you need to moderate the time depends on the seasons. During summer it ferments fast so you need to be careful so keep checking if you see bubbles around the batter which means that the batter is fermented. In that case immediately stock it in fridge.
  4. If you are making the batter in bulk and whenever you want to make dosa’s take the required batter in a small vessel so that the batter always stays fresh in the fridge.
  5. Heat a Dosa Tawa once it’s hot enough pour the batter and gently roll it over like a circle shape.
  6. Pour a little oil all around in order to get crisp Dosa.
  7. In a non stick you can still manage to get a crisp dosa without oil but adding oil always has its own taste but it’s totally up to you.
  8. Once it’s cooked flip and cook the other side too..
  9. Now the crispy bamboo rice dosa is ready to be served with onion tomato chutney and Cocunut chutney, sambar
Recipe Notes

 

 

 

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