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.