Has anyone noticed my Dosa Corner page? I have already updated 8 dosa varieties that I always make for my family. This Matta rice dosa or Surai Ukde polo as said in Konkani is our weekly once breakfast.
I can just eat it with butter and do not need any chutney with this dosa. The combination of Matta rice and coconut brings a unique aroma and flavour to the dosa.
Traditionally, when my grandmother or Amma made this dosa, they did not ferment it. They just ground the batter and used it instantly. I like to ferment the batter as not only it increases the health benefits but tastes more delicious as well.
So here’s sharing the recipe. Happy and healthy cooking!
1 Cup Matta rice/ Boiled rice/ Brown rice
1 Cup White rice (any variety of white rice)
3/4 Cup grated Coconut (fresh/ desiccated)
Salt to taste
Oil or ghee to cook the dosa
Step by step recipe:
1. Soak Matta rice and white rice together for about 8 hours. Matta rice takes a long time to soak. So soak atleast for 8 hours.
2. After soaking, drain the water and add to the mixer jar. Grind till half done.
3. Now add coconut and salt. Grind till it turns smooth. Pour into a vessel.
4. Ferment the batter overnight or for 8 hours. (Not required in traditional style but I love to ferment it as the taste is so much better when the batter is fermented.)
5. Heat a dosa pan and spread a ladle of dosa batter slightly thick.
6. Cover and cook till the surface cooks. Then flip and cook for few more seconds till done.
Enjoy with butter or chutney!
* This is a traditional Konkani GSB dosa which does not require fermenting but I like to ferment the batter as it increases the health benefits as well as flavour.
* I soak the rice in the morning and grind the batter at night for breakfast the next day. It needs atleast 8 hours of soaking for the batter to turn smooth.
* This is the rice that I used for the dosa. It’s called Palakkadan Matta rice. This is also the rice we eat on a daily basis for our meal.