A South Indian favourite breakfast is Dosa, Idli and Puttu. Lets make one of them with a traditional healthy rice i.e, Mapillai Samba Rice. Mapillai Samba Rice is one of the indigenous rice which is slowly regaining it's popularity among us. These indigenous rice variety crops are wonderful crops which are perfect for organic farming, because they need very less or in some case no fertilisers or pesticides. If you are wondering what to make with this rice here is a simple way, by including it in your dosa batter.
- 1 cup Mapillai samba arisi
- 1 cup Varagu | Kodo millet or any other millet
- ½ cup whole urad dal
- 1 tsp Fenugreek
- 1 tbsp toor dal
- 1 tbsp chana dal
- Salt as needed
Steps to cook:
- Wash and soak the mapillai samba rice, millet, whole urad dal, fenugreek, toor dal, and chana dal for 4 hours.
- After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.
- Add enough water to grind the batter.If grinding in the mixie, add cold water. This will avoid the mixie from heating up.
- Transfer to a big vessel and add salt and mix well with your hands. This will aid to fermentation.Keep it in a warm place for 6-7 hours.
- Millet-based batters will ferment soon. Once it is fermented mix it well.
- Take out a small portion which you are going to use and add little water to bring out the consistency. Also keeping the entire batter outside for few more hours will make it sourer.
- Heat a dosa tawa. Pour a ladle of dosa batter to this and make a thin circle. Drizzle oil on the top.
- Once one side is cooked, flip it gently. Cook for few seconds and take out the dosa.
Have the dosa with sambar and chutney for better taste.
Mapillai Samba Rice is beneficial and nutritious for better health as it has high fiber content, helps cure anemea, strength & stamina, builds immunity, diabetes control and reduces cholesterol.