Brown Rice, White Rice Dosa (Bakri Polo, Ukde Suray Polo, Ukde Tandla Bakri)
A healthy lifestyle is all about striking a balance between good food and nutrition. Identifying what's nutritious for your health and giving it an interesting, flavourful spin is the remedy. Our ancestors did just that by coming up with this easy dosa recipe. Soft, tiny dosas made using equal quantities of white rice and brown rice. Grated coconut is used to make these dosas soft & delicious. It adds subtle but amazing taste to these simple dosas.
These dosas make a healthy, filling breakfast within 20 minutes of yours. Best part no fermentation needed. So, you can soak rice overnight, grind the batter in the morning and make dosas in no time. The whole process should take just 20 minutes. Which makes these rice dosas ideal for a busy weekday breakfast.
These soft dosas taste lovely with any kind of mango pickle (ambuli nonche in Konkani), my favourite being shredded mango pickle (hindi in Konkani) with kulitha khadi, chane saaru, jeere mere khadi, batate gashi, tomato saaru, garlic coconut chutney.
Brown rice is very nutritious compared to white rice. From ages, Udupi, Mangalore, Kundapur region households eat brown rice for lunch every day (ukde seet) and have brown rice congee (ukde paej) almost every night for dinner. And to add brown rice goodness to their breakfast, they even make a variety of dosas, idlis using brown rice. Those recipes will follow on this website. Stay tuned!
Here's the recipe for a traditional Konkani breakfast, rice dosas called as bakri polo, ukde suray polo, ukde tandla bakri in Konkani.
- 1/2 cup of white rice (dosa rice or sona masuri)
- 1/2 cup of brown rice
- 1/2 to 3/4 cup of grated coconut
- Salt to taste
- Oil for frying the dosas
Preparation Time: 15 minutes
Cooking time: 10 minutes
The soaking time of rice: Overnight (Brown rice needs proper soaking)
- Soak both white rice and brown rice together, with enough water overnight.
- After soaking, wash them well and drain all the water.
- Grind them along with grated coconut, salt into a smooth paste using as little water as possible in a mixer.
- Grated coconut used makes the dosas soft & delicious. The more grated coconut you add softer the dosas you make. More delicious they taste. If you’re in a hurry you can skip grated coconut but the dosas tend to get dry and hard. Also, the taste does get compromised.
- Transfer the ground batter into a vessel. Check and adjust salt.
- Add more water if required to bring the batter to a medium thick consistency. The consistency of the batter should be medium thick. The batter should flow off the ladle easily and shouldn’t be too thick or too watery. If the batter’s watery you won’t be able to make dosas. If the batter’s too thick you won’t be able to spread it easily onto the frying pan.
- Heat up a frying pan. If you’re using a cast iron pan then grease it well with oil. If you’re using a non-stick pan then you can skip the greasing step.
- Pour a ladle full of batter onto the preheated pan. Spread it just a little using the bottom of the ladle.
- Usually, tiny dosas of the size of your palm are made. Make bigger dosas if you wish. The thickness of dosa is also of personal choice. You can make thick or thin dosas. You can leave the dosas just cooked enough to enjoy soft dosas or make them a thin and fry them for an extra minute to make them little crispy too.
- Cook the dosas closed on medium heat until it’s cooked on the bottom side. When it’s cooked on the bottom side, the colour on the top part of the dosa changes completely to off-white.
- Drizzle oil on top of the dosa and flip it. Fry until it’s completely cooked on the other side. You know it by the change in colour of that side.
- Remove the dosa off heat and serve the dosa hot.
- These dosas taste great with pickles. Serve these rice dosas with a mango pickle, shredded mango pickle (called as hindi in Konkani).
- These hot rice dosas taste delish with hot kulitha khadi, chane saaru, jeere mere khadi, batate gashi, tomato saaru, garlic coconut chutney, tikit mikit (a spicy, tangy dry coriander chutney). All these Konkani sides make a delicious combo with these soft dosas.
Side Note: You can store any leftover batter in the fridge for upto 2up tos or also make steamed idlis (ukde suray muddo in Konkani) using leftover batter.
Do try other Konkani cuisine dosas.
Tags: dosas, Konkani cuisine, Konkani food, Konkani recipe, breakfast, ukde suray polo, bakri polo, Ukhdo tandla bhakri, Ukde tandla bakri, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.