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Red Rice Dosa
Tiffin
Red Rice / Kerala Matta Rice - a traditional Kerala red rice variety, Dosa - fermented rice and lentil crepe.
A wholesome dosa made with Kerala matta rice — nutty, crisp outside and soft inside.
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AMMAMMA'S NOTES.
Red Rice
3 to 4 cups
Raw Rice
1 cup
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Soak rice in water for 4 hours, and then strain the mixture. Set the Water aside.
02
Grind the mixture into a paste, and then set the batter aside.
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Post a 1 hour wait, you can make the red rice adai, on a lower flame.
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Red Rice Adai is best had with a spicy podi, and some fresh ghee
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The same batter can be used to make upma kozhakattai
01
Upma Kozhakattai
Tiffin
Upma - savoury dish made from roasted semolina, Kozhakattai - steamed rice-flour dumpling.
Upma Kozhakattai is a soft, savoury steamed dumpling made from roasted rice rava, seasoned with spices and tempered ingredients. It is a traditional South Indian tiffin, usually enjoyed with chutney or sambar.
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AMMAMMA'S NOTES.
Red Rice
3 to 4 cups
Raw Rice
1 cup
Chilli Powder
1/2 spoon
Grated Coconut
1 cup
Mustard Seeds
a little
Urad Dal
a little
01
Soak rice in water for 4 hours, and then strain the mixture. Set the Water aside.
02
Grind the mixture to a coarse paste in the mixer.
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To this paste, add 1/2 spoon chilli powder, salt, and 1 cup grated coconut.
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In a pan add mustard seeds, and urad dal, let it splutter, heat till the urad dal is brownish-red.
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Add the batter to this mixture, along with some water. and cook for 5-10 minutes, till the batter is cooked.
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Remove from the stove, and let it cool for a bit.
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Shape the boiled batter into small bals, ovular ones are prefered, and steam them in the idli cooker for 20 minutes.
Normal Dosa
Everyday dosa from fermented rice and urad dal batter — eaten plain, or filled with potato masala.
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Set Dosa
Set - a group or collection, dosa - fermented rice and lentil crepe
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THICK RED RICE DOSAS, DOUSED IN GHEE, DIPPED IN THE PODI OF THE WEEK, WHILE I SAT ON HER COUNTER DANGLING MY LEGS, WAITING FOR THE NEXT ONE. I DON'T THINK LIFE HAS GOTTEN ANY BETTER SINCE. THIS WAS SOMETIMES TOPPED OFF WITH A VELLAM ADAI — THE SAME BATTER WITH JACKFRUIT AND JAGGERY, OR MORINGA LEAVES.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026