Black Rice Dosa
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Black Rice Dosa is a magnifique and visually stunning breakfast dish made from the indigenous black glutinous rice (Chakhao). This rice is famous for its deep purple color and a magnifique nutty aroma that makes these dosas remarkably different from the standard white variety. I slow-ferment the batter made with black rice and urad dal until it is light and airy, then spread it thin on a hot griddle to get a magnifique crispy texture. It is a symbol of the modern shift towards ancient heritage grains that provide high antioxidants and sustained energy. The taste is remarkably nutty and carries a beautiful toasted scent. I love serving these hot with a bowl of fresh tomato chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Fermentation is the absolute secret; ensuring the batter rises properly makes the dosas incredibly light.
- Always use a little less water while grinding black rice as it doesn't absorb as much moisture as white rice.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the grain.
Nutritional Information(Per 2 pieces)
175 kcal
6g
4g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.