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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!

Dershana

Wednesday, February 4, 2009

Dosa with Matta Rice - extra boost of nutrition

The other day, I was suddenly struck with a longing for the Kerala 'Chaaya kada' style dosas. Chaaya kadas or tea shops are an integral part of the Kerala countryside. Tiny one room structures with glass almirahs that display a tantalising variety of local snacks like vadas, ethakkappams (made from ripe malabar bananas), sukhiyan, and so on. Morning tiffin items, amongst others, include thick, small dosas that are served with a simple coconut chutney spiced with shallots and red chillies. The tamilian 'set dosas' look a little like these small, soft wonders but the taste of these chaaya kada dosas is something so very different from any other dosa variety.

Decided to try making these at home. But, in keeping with my current mood of adding a little extra nutritional boost to all that I make, decided to substitute one part of the usual raw rice with the Kerala Matta rice. Kerala Matta or rose matta as it is known is a reddish-brown rice variety that is unpolished and hence packs in heaps of B vitamins and fibre. The earthy, flavoursome rice forms the daily lunch staple of keralite households.


Raw rice/ idli rice - 2 1/2 cups
Rose matta rice - 1 cup
Cooked Rose matta rice - 1/2 cup
Skinned Black gram (urad dhal) - 1 cup
Fenugreek seeds (uluva/vendhayam) - 1 teaspoon
Salt to taste
Sesame oil - 2 teaspoons

Rinse and soak the rice varieties and black gram seperately for 2 hours. Grind the black gram in a processor/grinder/mixer adding water little by little. The batter should be smooth, fluffy and thick. Next, grind the rice varieties along with the cooked rice and the soaked fenugreek seeds. The rice batter should be slightly coarser. Mix both batters together in a big bowl that allows space for fermentation and rising. Add salt to taste and 2 teaspoons of sesame oil. Let ferment overnight or atleast for 8-12 hours based on the weather. Colder weather calls for more fermentation time.
Next day, use a ladle to nicely whip up the batter again. Heat a flat dosa gridle, rub on a little oil and pour out a ladleful of batter. Use the back of the ladle to slightly spread out the batter. Let cook for about 2 minutes, flip and cook the other side.
Serve with any chutney of choice. I served mine with coconut chutney and a dry chicken-mushroom masala.

24 comments:

Asha said...

Looking for Rose matta rice for months now, I can't get it. Dosa looks soft and delicious. Enjoy! :)

Kitchen Flavours said...

Wow yummy recipe. Never heard of this rice variety before.

Chitra said...

Rose matta rice is new to me...I love dosas..I think i had this dosa once with some gravy in kerala some years back, when i went for an interview..Anyways dosa looks yumm.:)

Dershana said...

Asha, maybe you can use some other brown rice as substitute.

Lubna, rose matta is easily available in bangalore. People in managalore, udipi etc eat almost the same kind of rice. It is just known as red rice, looks plump and reddish. I used to buy it from the regular rice mandis out there.

Chitra, are you a journo?

Cham said...

Chayya kadai dosa, i never made with rose matta, very different recipe.

Varsha Vipins said...

Good that you get it there..yummy dosa's..:)

Tina said...

Hai dershana first time here.....r u from kerela.....

Daily Meals said...

Dosas look very soft and mouth watering...

Vibaas said...

i've not seen rosematta rice in the indian grocery stores here. dosa look so soft and spongy. hey, i also love your steamed vadas :)

veena said...

Hi
First time to ur blog ...variety of dishes..Great ..never made dosa with matta rice ..will try this version soon
love
veena

Valarmathi said...

Dosa looks soft and yummy.

Nithya Praveen said...

Rose Matta rice is totally new to me.Looks wonderful,am sure it wud have tasted yummy too.

RAKS KITCHEN said...

Rose matta rice I have not yet tried,dosa using it sounds good:)

Deepa Hari said...

Dosa looks soft and delicious Dershana...never tried with matta rice...Nice one.

SriLekha said...

recipe looks yum 'n' delicious!
join with us in the EFM -Microwave Oven Series!

Uj said...

Dosa's fit perfect in breakfast menu right? Unfortunately this variety of rice is not available.. Looks yummy :)

Cynthia said...

Those are some good-looking dosas.

Cynthia said...

Those are some good looking dosas

rekhas kitchen said...

hey dershana you reminds me my munnar time, that time when ever i go munnar to cochi on the way sure i have this chayya kada dosa with chemmanti hummm i think now i got that recipe thanks for sharing this dear

DEESHA said...

soft & delicious Dosas there

Vrinda said...

Hi Darshana i make idly batter almost same way and use the same for dosa too,but i dont use raw mutta rice, cooked rice only to make it soft...yummy dosas..

Preety said...

love any dosa..this recipe looks interesting..

Divya Kudua said...

Reading about Chayakadas made me nostalgic..though I've not been fortunate enough to have the delectable yummies from there..the pazham pori,for me tops the list in it.For the dosa,yes I've had them from Thattu kada and simply drool over it.I don't think any dosa comes near it.Love the healthy addition of Rose matta ari in the batter..got to try!!

Malar Gandhi said...

Hi Dershana,

I have made idlies using rose matta arisi, but never tried these kal-dosai or set dosai, so far. Looks very tempting:) Oh, Chaaya kadai snacks sounds too good' I like that Pazhampori, yummo:)

Thanks for those lovely words at my blog. And thats really sweet.:) Left you a message at orkut:)Please, do check it out.

 
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