Mappilai Samba Rice Dosa is a Crispy Restaurant style dosa prepared with Mappilai Samba rice.
If you are hearing for the first time about this Maappilai Samba Rice then let me give a small introduction about this rice variety. This is one of the indigenous rice variety which lost its value after Green revolution. An interesting story is behind on why this rice is named as Mappilai samba, earlier bridegrooms/maappilais are asked to lift a heavy rock to show their power, hence to increase their strength this rice is cooked and given to them. This signifies that Mappilai samba rice gives loads of energy to lift a rock too.
Interested to know more about this Mappilai Samba Rice and its health benefits then click on the picture.
I bought a packet of Maapilai samba rice and was thinking what recipe to make with this rice. First I thought of making it as a flour and using it but then this idea of grinding dosa batter strike me as my dosa batter was over and I have to grind for new one. I ringed up my friend who was already using this rice for making Idli and Dosa. She gave me few tips which I have mentioned in my tips section also she mentioned that the dosa made out of Maapilai samba rice batter was extremely crispy similar to our popular Hotel style Paper roast. It was indeed true, this Mappilai samba rice dosa was very crispy.
I suggested the same to another friend of mine, when she tried this Mappilai samba rice dosa at home she mentioned me the same that it was so crispy that all loved the dosas and was on huge demand at her home:).
- 1 Cup Mappilai Samba Rice/The Bridegroom’s Samba Rice
- 1 Cup Idli Rice
- 1/2 Cup + 1 ladle Urad dal
- 2 tbsp Channa dal
- 2 tsp Fenugreek seeds
- As required Salt
Ingredients for Mappilai samba dosa:
- As required Mappilai Samba Dosa batter
- for Drizzling oil
1) Take Mappillai samba rice, Idli Rice, Urad dal, Channa dal, fenugreek seeds in a bowl, wash and soak them for 4-5 hours.
2) Grind them to smooth batter by adding enough water. As we are grinding for dosa, you can add little extra water for the batter.
3) Add salt to batter and mix well. Leave it to ferment overnight.
4) Heat a dosa tawa and drizzle some oil. Take a laddle of batter and spread it in a circular motion.
5) Drizzle oil on sides of dosa and close it with a lid to cook in medium flame.
6) After the dosa is cooked and turns crispy, you can remove from dosa tawa and serve hot with your favourite sidedish.
1) As we are closing the dosa with a lid, I am not flipping the dosa. If you prefer to cook with out lid then flip it to cook the other side.
2) As this rice is little hard than usual rice varieties it takes more soaking time. Also it demands little extra water to be added to batter for good fermentation .