How to make Idli and dosai from the Kavuni Arisi / Black Rice 

Black Rice is also known as Kavuni Arisi in Tamilnadu which is mainly used to make sweets in Chettinad Region of Tamilnadu. Other than that, to my knowledge, i never seen anyone using the black rice for any other dishes in Tamilnadu.

Recently i have seen a lot of recipes online for making idli & dosai using the black rice, so i too got interested in trying out idli batter using the black rice. To make the batter, i have used a combination of idli rice and black rice and the result was too good. 

I didn't expect such an amazing output for the first attempt itself. The idli was so soft and spongy and the dosai also turned out  super crispy. In addition, it looks so appealing and that purple color is really eye-catching. So i was super thrilled !!  In the past three months, i made this batter for about 4-5 times and every time it turned out so good. 

Black Rice 

Black rice is rich in antioxidants and high in fiber so include them regularly to keep your diet balanced. I'm not a dietician but i strongly believe that including varieties of foods in moderation truly benefits your health. 

In addition to the health benefits, i personally love the color of this rice when it's cooked. It's so vibrant and kids would love it for sure. 

There are different types of black rice  available in the markets nowadays; some are glutinous and some are not. It's difficult to differentiate unless you're well familiar with it.  So to make the idli/ dosa batter, always use the mix of idli rice and black rice so that the idli and dosa won't be sticky. 

Making the idli/dosa batter

Black rice is a little hard to grind compared to regular idli rice so soaking it overnight helps to grind the batter smoothly without running the mixie/blender/wet grinder for a longer time.

I have used my blender to grind the idli/dosa batter, but you can use the Indian mixie or wet grinder to make the batter. 

Depending on the rice varieties, the batter color would change from mild purple to dark purple-brown. So don't worry if your batter doesn't look like mine!

For more tips on how to grind the idli batter in general or how to ferment the batter in cold temperature, do check out this post. It has tons of information and it would be really useful if you're a beginner in cooking.

Idli and Dosai

Like regular idli/dosai batter, i have used the same batter for making both the idli and dosai. Once the batter is fermented, it's good to make idli right away ! The idli would be soft and spongy. 

For the dosai, dilute the same batter with little water and make the dosai as usual, the dosai would be crispy and super delicious.

Storing the Batter

The batter can be stored in the refrigerator for up to 5 days. Once the batter is fermented, take the needed amount of batter for use and keep the remaining batter in the refrigerator immediately. 

Also don't mix the whole batter with the ladle once it's fermented. It will deflate the batter. Making idli with deflated batter would be hard. However the dosa would still turn out crispy.

Now, let's check out how to make Black Rice / Kavuni Rice idli dosa batter.

Kavuni Arisi Idli & Dosai | Black Rice Idli & Dosa

Preparation Time : 12 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Kavuni Arisi Idli Batter,Kavuni Arisi Idli,Kavuni Arisi Dosai,Black Rice Idli Batter,Black Rice Dosai Batter, Black Rice Idli, Black Rice Dosai Kavuni Arisi makes a soft and spongy idli as well as crispy dosa. With one batter, you can make both idli and dosai.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Kavuni Arisi / Black Rice - 1 cup

Idli Rice - 1 cup

Urad dal - 1/2 cup

Salt - to taste

Water - as needed for grinding & soaking

Procedure

In a bowl, add the black rice, idli rice and urad dal. Wash the rice and dal well in the water for thrice and then add enough water to soak the rice and dal. Let it soak for 6-8 hrs or overnight.

Next day, discard the soaked water and then add the soaked rice and dal in a mixer jar/wet grinder, add water as needed and grind into a smooth batter. 

Pour the batter in a large bowl(make sure that the bowl is large enough and have enough room to ferment and raise the batter) and add the salt.

Mix the salt into the batter with your hand and then cover the bowl with a lid and let it keep it in a warm place for 6-8 hrs to ferment.

Once the batter is well fermented, grease the idli plate with sesame oil and pour the batter in the idli plate and steam it for 8-10 mins.

Soft and spongy kavuni arisi idli is ready.

In the same batter , add a little bit of water to dilute and make dosai like regular dosai. Delicious Kavuni Arisi Dosai is also ready.

Serve Kavuni Arisi Idli and Dosai with Sambar and/or Chutney.

Related : Side dishes for idli/Dosai

Notes:

• The batter stays well for up to 5 days in the refrigerator.
• As always, take the needed batter in a separate bowl and store the rest in the refrigerator once it's fermented so that the batter stays well for a longer time.
• I didn't use any fenugreek seed for this batter, but the idli turns out so soft.

Look how spongy the idli is !! 

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Dosa Recipe and Dosa Batter | How to make Crispy Dosa

Dosa, a staple South Indian breakfast made from the fermented rice and urad dal batter. Making dosa batter and dosa at home is super easy and the dosa tastes best when it's homemade ! 

Till today, where ever i'm, at least once in two week, I would make idli and dosa batter at home. Having dosa batter in the refrigerator would actually ease the answer to the question "What's for breakfast or dinner"? :-) 

Even though I have already shared my go-to-recipe for idli and dosa batter, here in today's recipe, I'm sharing the recipe for making perfect crispy dosa. Every time I share my dosa platter on IG, I get few requests for sharing the recipe for making crispy dosa.  

Honestly, most of the time, i use the same batter for idli and dosa, but when i want uncompromised delicious dosa, then i would make this batter for dosa. It's one of the amma's foolproof recipes and I have been using it for years without any change in recipe. 

Compared to my idli batter recipe, there is a slight variation in the ingredients for this dosa recipe and that's key to make a perfect restaurant style golden crispy dosa.This dosa batter can also be used for making any type of masala dosa.  This dosa holds the shape well hence it's so easy to fill with the stuffing without tearing apart the dosa :-)

Related: How to make Masala Dosa

Rice 

For this dosa recipe, I have used the combination of idli rice and raw rice. Idli rice is a parboiled rice and it's pale in color, it gives softness to the dosa. On the other hand, raw rice(pacharisi) is pure white in color and it's mainly used in south India for making idiyappam and kozhukattai. Here in this recipe, raw rice gives crispness to the dosa. Adding a small quantity of raw rice is enough to achieve the crispy dosa. Additionally, it makes the batter so easy to spread thinly compared to the idli batter. 

Urad dal

Urad dal, an another key ingredient for dosa recipes. I have used whole skinless urad dal for today's recipe. But you can also use the split variety of urad dal too. Both work really well and don't make any difference in the output. 

Related: How to make Idli batter using blender/Mixie

Fenugreek seed 

Fenugreek seeds in the recipe serve a couple of purposes. First it helps to ferment the batter quickly. Second, it gives a wonderful flavor to the dosa.  Finally it gives that golden brown color to the dosa. 

Back in the days, Amma added fenugreek seeds only  to this dosa batter recipe, never to the idli batter recipe. So I fondly associate the fenugreek flavor to this dosa recipe.

Dosa Pan 

Highly recommend to use the iron pan for making dosa. The texture and the color of the dosa are better when it's made in an iron dosa pan. But, if you're a beginner, I would recommend using the non stick pan for making dosa without any hassle. 

Related: How to make Barley Dosa

Cooking Oil 

Let's be honest here, for delicious dosa, you should be a little generous with oil. I personally like sesame oil for making dosa because of its flavor. The aroma from the dosa making on an iron pan with drizzle of sesame oil is purely divine. 

But it's really up to you ! Use whatever the cooking oil you have. Any flavorless oil/peanut oil/ coconut oil all works for making dosa.

 

Related: How to make Ragi Dosa

Fermentation 

Compared to the idli batter, this batter ferments quickly. However, here are a few tips to ferment the batter well. 

• Make sure to mix the salt with the batter using your hand. It's believed that the warmness in the hand helps to ferment the batter quickly and this one tip that we have been following in our family for generations.
• Keep it in a warm place undisturbed for 6-8 hrs. During winter days, usually I keep it in the oven with the lights on or keep near the heater vent .
• Don't skip the fenugreek seeds, as said earlier, in addition to the flavor, it helps to ferment easily.

Dosa or Dosai 

The name "Dosa" comes from the Tamil word "Dosai(தோசை) pronounced as "dow-sei"  and still we Tamil people use the word "Dosai  for this dish. But people outside Tamilnadu usually refer to it as "Dosa". In conclusion, both dosa and dosai refer the same dish but the original name is "Dosai"

 

 

Dosa Recipe and Dosa Batter

Preparation Time : 8 hrs | Cooking Time : 25 mins | Serves : 6 
Recipe Category: Dosa | Recipe Cuisine: Indian
Dosa Recipe,Dosa batter,How to make crispy dosa, dosai recipe,Tamilnadu dosai,crispy dosa description.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Idli Rice - 2 & 1/2 cups

Raw Rice - 1/2 cup

Urad dal - 3/4 cup

Fenugreek seed - 2 tsp

Water - as needed (to grind)

Salt - 2 & 1/2 tsp

Procedure

In a bowl, add idli rice, raw rice, urad dal and fenugreek seeds. Wash it thrice or until the water runs clear and then soak it with water for overnight. 

Next day, drain the soaked water &  put a batch of soaked rice and urad dal in a blender/mixie/wet grinder along with fresh water and grind into smooth batter.

Pour into a vessel and add the salt. Mix it well with your hand. Cover it with lid and let it ferment for 6-8 hrs.

Once the batter is well fermented, take the needed batter in a separate bowl and add water if needed and make a free flowing batter.

Heat the dosa pan and pour a ladle of batter and spread it in a concentric circle. Drizzle some oil on and over the edges of the dosa. 

Once it starts to brown on the bottom, flip to the other side and cook it for a min.

Tasty & crispy dosa is ready !  Serve it with sambar and/or chutney

Related: How to make Rava Dosa

Notes:

• Instead of oil, you can use butter or ghee also while making dosa
• Don't add more raw rice than the mentioned, it will affect the softness of the dosa.
• You can use either mixie or wet grinder for making this batter

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Kara Kuzhi Paniyaram with Dosa Batter | Savory Paniyaram

Kara Kuzhi Paniyaram, a famous South Indian recipe made from fermented rice and urad dal batter which is usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar. Traditionally for paniyaram recipe, a special batter  is prepared but in today's recipe, we're gonna take a short cut and use the leftover dosa/idli batter and make this awesome paniyaram in minutes. If you're looking for sweet paniyaram recipe using leftover dosa batter, check out my karupatti paniyaram recipe.

Making paniyaram from idli/dosa batter works just fine and the paniyaram would be soft and fluffy. Every time when i make this kara paniyaram, ST asks "என்ன தோசை மாவு காலியா ?"(is the dosa batter finished?) because it's kind of routine in our home that i would like to finish off every batch of dosa batter with this kara paniyaram. More than sambar we prefer chutneys for this paniyaram, our personal favorites are kara chutney and pottukadalai chutney. Both tastes awesome with this paniyaram. For more chutney/tiffin sambar recipe, check out the collection here.  Now let's check out how to make this super easy and delicious paniyaram.

Kara Kuzhi Paniyaram with Dosa Batter

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Kara paniyaram, lefover dosa batter recipe, paniyaram with dosa batter,breakfast,tiffin, savory paniyaram Kara Kuzhi Paniyaram, a famous South Indian recipe made from fermented rice and urad dal batter which is usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Dosa Batter - 1 cup

Coriander leaves - few 

Oil - for frying

To Saute

Onion(small) - 1/2 

Channa Dal - 1 tsp

Mustard & Urad Dal - 1/2 tsp

Curry leaves - few
Salt - to taste

Oil - 1 tsp

Procedure

Finely chop the onions, curry leaves & coriander leaves and keep it ready. Heat a kadai with oil, add mustard & urad dal, let it splutter.Then add channa dal, onions,salt & curry leaves one by one.Saute till the onions become translucent, remove it from heat and add into the dosa batter. Finally add some coriander leaves too and mix the batter well.Heat the paniyaram pan with little oil in each hole. Pour the batter in each hole.Cover(optional) cook it for few mins.And then gently flip into the other side with small wooden stick/skewer.Cook till it's golden brown. Remove on to the plate.Tasty Kara Paniyaram is ready to serve. Serve it with your favorite chutney. we had it with roasted dal chutney. 

For more breakfast recipe, check out here
Notes:

• Cook it on medium flame for even coloring on the paniyaram.
• I have used sesame oil for making paniyaram.
• In addition to the tempering, you can add 1 tbsp of grated coconut & carrot also for more flavor and taste
• Adding chana dal gives nice crunchiness  but it can be omitted totally if you don't like it.
  

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Gothumai Dosai, a quick to make dosa with wheat flour and leftover dosa/idli batter. Whenever i have little dosa/idli batter left and it's not enough for us and also doesn't want to make anything elaborate, then my choice would be this wheat dosa or this rava dosa. 

As i have  the recipe for rava dosa with leftover dosa batter already(It's one of my popular recipe, if you haven't check it out yet, give it a try), today let check out on how to make this quick wheat dosa.

The recipe that i'm sharing today is the basic one without any tempering and spices. But like rava dosa recipe, you can add onion, ginger, chana dal, curry leaves & coriander leaves along with batter for more flavorful dosa. As you all know wheat flour makes slimy dosa, adding dosa batter helps to reduce the sliminess but not completely, so don't except super crispy dosa. 
  
For this wheat dosa, i had found that the non stick pan works better for evenly spreading the batter without clumping the batter than the iron dosa pan. Currently i don't have non stick pan, so used my iron dosa pan here. 

But if you have non stick dosa pan, definitely use those for thin crispy wheat dosa, had used them in the past and really loved it. Ok, now let's check out the recipe. For wheat dosa recipe without dosa batter, check out here    

Wheat Dosa with leftover Dosa Batter | Gothumai Dosai

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 6 
Recipe Category: Dosa | Recipe Cuisine: Indian
Wheat Dosa, Gothumai Dosai, Dosa Recipe, Leftover dosa batter recipe,dosa recipe,dosai recipe, Gothumai Dosai/Wheat Dosa, a quick to make dosa with wheat flour and leftover dosa/idli batter.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1/2 cup
Dosa batter - 1/3 to 1/2 cup
Water - as needed
Salt -to taste
Oil - for making dosa

Procedure

Add wheat flour & salt in a bowl, mix it well, then add the water little by little and make a thick paste without lumps. Using whisk helps to avoid lumps.

Next add the dosa and mix it well. The batter should be in easily pourable consistency.Heat the dosa pan and pour a ladle full of batter and spread it even as quick as possible.

Drizzle some oil on the sides ,cook it till you see brown edges on the side and then flip the dosa and cook it on other side for a min or so. Then remove on to the plate.

Healthy & Tasty Gothumai Dosai is ready. Serve it with sambar & chutney. We had it with peanut chutney & kara chutney.

Related: More chutney recipes

Related : How to make Rava dosa with leftover dosa batter 

Notes:

• If your dosa batter is thin add 1/2 cup else 1/3 cup of dosa batter is enough.
• Make sure to spread the batter as quick as possible otherwise it's stick to the pan and make it hard to spread.
• For this dosa, non stick dosa pan works better than iron dosa pan.
• Keep the flame in medium helps to spread the dosa easily.
• Dosa batter already has salt, so add salt just enough for wheat flour.
  

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Muttai Dosai, a delicious & filling dosa recipe with egg. There are so many variations in egg dosa, here i'm gonna share the simple recipe that you can make in no time. This recipe comes handy on busy morning or when you run low on dosa batter and gives you a fulfilling breakfast. Though egg dosa is quite common in our house hold for breakfast/dinner, don't know why i haven't posted this recipe so far, may be thought that it's too simple to make a post.  

Dosa batter and egg are the only two main ingredients that you need to make this delicious dosa. For seasoning, you can use whatever the spice powder you like, here i'm using idli podi and that's our favorite to sprinkle on egg dosa. Simple salt & pepper also works well. In addition you can sprinkle some chopped coriander leaves on top. Even some people like to add thinly sliced onions on the top, so it's really up to you how you want your egg dosa. Now let's see how i have prepared my egg dosa.

Egg Dosa | Muttai Dosai

Preparation Time : 0 mins | Cooking Time : 5 mins | Serves : 1 
Recipe Category: Dosa | Recipe Cuisine: Indian
Egg Dosa, Muttai Dosai,Muttai Dosa,Egg Dosai,Easy Breakfast, Leftover dosa recipe Muttai Dosai, a delicious & filling dosa recipe with egg. Dosa batter and egg are the only two main ingredients that you need to make this delicious dosa.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Dosa batter - 1/4 cup
Egg -1 
Idli podi - 1/2 tsp
Sesame oil - 1/2 tsp

Procedure

Heat the dosa pan and make dosa as regular, crack open a egg on the center of the dosa.With the help of spoon, spread the egg all over the dosa. Sprinkle idli podi on the top and drizzle oil on the sides of the dosa.Once the bottom gets brown, gently flip the dosa and cook on other side wellThat's it, Tasty Muttai Dosai / Egg Dosa is ready to serve. It taste good as it is or you can serve it with sambar and/or chutney. For more breakfast item check out here 

Notes:

• Instead of idli podi, you can sprinkle salt and pepper on top also.
• If you find it difficult to spread the egg with spoon, then whisk the egg in a bowl and then add into the dosa.
• Idli podi and sesame oil goes well together & gives great flavor to the dosa.
  

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