A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

Brown Rice

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BROWN RICE DOSA

Prep Time : 60 mins

Cook Time : Less than 5 mins per dosa

Recipe Category: Breakfast-Dinner

Recipe Cuisine: South Indian

Ingredients

  • Brown Rice -2 cups
  • Idly Par boiled rice -1 cup
  • Whole Urad dal -1 cup
  • Fenugreek seeds -1 tsp
  • Salt as needed

Brown Rice Dosa Batter Preparation

Soak brown rice and idly rice together for 5-6 hours. Soak urad dal along with fenugreek seeds for 4-5 hours. Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. I prefer the wet grinder for grinding for idli and dosa but if you do not have a wet grinder, you can grind it in a mixer grinder also. Grind it in the same way as you grind it for the regular idli batter or dosa batter. Grind both rice together until smooth. Once you finish grinding the rice, add the ground urad dal batter to the rice batter and grind for another 5 minutes. I do this so that both the batter will get mixed well. Remove the batter from the grinder, add salt and mix well with your hands. Let it ferment for 6-7 hours. After fermentation, mix well and make dosa as you normally do. Check out my detailed post on how to make dosa if you are a beginner.

Method

Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion. Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it over to the other side and drizzle another 1/2nd tsp of oil. Once the other side is cooked, remove from tava and serve hot with sambar or chutney of your choice.

BROWN RICE IDLI

Prep Time : 60 mins

Cook Time : 15 mins

Ingredients

  • Brown Rice - 2 or 3 cups
  • Par boiled Idly Rice - 1 cup
  • Whole Urad dal (without skin) - 1 cup
  • Fenugreek seeds/vendhayam - 1 tsp
  • Salt as needed

Preparation

Wash and soak brown rice and idly rice together for 4-5 hours. Wash and soak urad dal and fenugreek seeds together for 4-5 hours. Grind urad dal until light and fluffy adding water now and then. Add water little at a time every 10 minutes. I usually grind urad dal for 35-40 minutes. Remove it from the grinder/mixie and keep it aside. Check out my detailed post on idli batter recipe. Grind brown rice + idly rice to a slightly coarse paste adding water from time to time. Mix both the urad dal batter and rice batter together with your hands adding salt. The batter should not be thick nor runny. Leave it to ferment for 7-8 hours. Our brown rice idli batter is ready.

Method

Mix the batter well, pour the brown rice idli batter into idli molds and steam cook for 15 minutes. Once cooked remove from mold. Repeat the same process for the rest of the batter.

BROWN RICE PULAO ( VEGETABLE RICE)

Prep time - under 10 mins (soaking time not included)

Cook time - under 30 mins

Serves -1

Ingredients

  • Brown rice - 1/2nd cup ( I used regular organic brown rice)
  • Onion - 2 medium size
  • Ginger - 1 inch piece finely chopped
  • Green chilli - 1- 2nd slit
  • Mint leaves/pudina - fistful
  • Mixed Vegetables -
  • Carrot – 1, Beans - 5-6 & Peas - fistful (optional)

For the seasoning

  • Oil - 1 1/2nd tbsp
  • Cloves - 2
  • Cardamom - 1 (optional)
  • Cinnamon - 1 inch piece

Preparation

Wash and soak brown rice for a minimum of 30-40 minutes in 1 1/2nd cup of hot water. Cut onion into thin slices. Peel skin and cut carrot into thin strips. Cut beans into 1 inch pieces. Keep everything ready.

Method

Heat oil, add the ingredients mentioned under seasoning. Sauté for a few minutes, then add thinly sliced onions, green chilli and ginger. Sauté for a few minutes or until onion turns pink. Then add the vegetables, mint leaves,1 tsp (flat) salt and saute for a few more seconds. Now add the soaked brown rice along with the water. Mix well. Transfer the contents to another vessel and pressure cook for 3 whistles. Once the pressure subsides, open and fluff it with a fork. Hot steaming Brown rice with vegetables is ready. Serve with Raita.

BROWN RICE UPMA

Prep Time : 10 mins

Cook Time : 20 mins

Serves:1

Ingredients

  • Brown rice - 1/2nd cup
  • Water - 1 1/2nd cup
  • Tur dal - 2 tbsp
  • Fresh grated coconut - 1/3rd cup (fresh preferable)
  • Salt as required

For the seasoning

  • Oil - 1 1/2nd tbsp
  • Mustard seeds- 3/4th tsp
  • Bengal gram /kadalai paruppu - 1 tbsp
  • Split Urad dal - 3/4th tsp
  • Red chilles -3
  • Curry leaves - a sprig

Preparation

Soak tur dal for 15-20 minutes in hot water. Drain the water completely and grind it coarsely without water. Keep it aside. Grind rice a little coarsely like rava /semolina (But not very finely as rava). Then soak the ground rice in 1 1/2nd cups of boiling water for 45 minutes - 1 hour. (this is brown rice and we want the upma to be soft, so this step is important)

Method

Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, broken red chilli, curry leaves in the same order. After dal turns golden brown, add ground tur dal and saute nicely for 2-3 minutes. Add grated coconut and saute for some more time. Now add the soaked brown rice along with the water. Add required salt and bring it to boil. (Tips - taste the water and see to check for salt - if it is a bit salty, then the salt added is correct- once the rice gets cooked the salt will be perfect) Transfer the contents to another container and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, mix it well and serve hot with sambar or idli sambar or gothsu or chutney of your choice.

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