Kaattuyaanam Mysore Dosa

This week, being the fifth edition of the theme Indigenous /traditional rice varieties of Tamil Nadu, we are going to celebrate and honour Kaattuyaanam Arisi/Rice.

In the last 4 weeks, we took a journey on our traditional rice varieties namely Karuppu Kavuni/Black Rice, Poongar/Women’s rice, and Mappillai Samba/Bridegroom rice. We prepared Healthy, soft, and spongy idlis and restaurant-style Tomato Red Chutney, Aval Kesari/Rice Flakes Pudding, and Appam/Pancakes, Aval Upma/Poha with these kinds of rice.

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As I’ve mentioned above, this week, it’s going to be Kaattuyaanam Arisi/Rice, which can be translated to English as Forest Elephant Rice. This is again a traditional, unpolished, organic red rice variety. The name in Tamil defines as Kaattu for wild, Yaanam for elephant. You can derive 2 meanings for it. One, this Paddy variety grows so humongous like 7 feet in size that an elephant can hide behind it. Second, if you regularly consume this rice, it gives you the strength equivalent to the elephant’s legs which holds its entire body weight. In the olden days, it was grown as a wild crop in the forest, which signifies that it doesn’t need any maintenance like fertilizers or pesticides. It can withstand any harsh weather conditions like floods and drought. It’s a saying that farmers go to the farm on the first day to sow the seed and then again visit the farm only to reap the harvest, it’s that hassle-free. This rice variety is rich in calcium which is a vital nutrient for bone strengthening and growth. It’s unusual to see rice being a rich source of calcium. 

It has a lot of medicinal values which includes-

1. Improves Bone density– This rice is abundant in calcium, magnesium, potassium, and vitamins. These minerals are essential for bone, teeth, and hair growth. It enhances bone density and aids in strengthening our bones. Thus, it provides strength matching an elephant’s leg.
2. Fight against Arthritis– Due to its abundant calcium content, it helps to fight against the knee, joint pains, and Arthritis condition.
3. Enemy of diabetics– It is called so because this rice has low carbohydrates, hence in low glycaemic index. As most of the rice available today in the market is highly polished and loaded with lots of carbs. Consuming these polished rice leads to obesity and diabetic conditions. Here, comes this Kaattuyaanam Arisi/Rice as an ideal diet for diabetics.
4. Delays appetite– As the rice is affluent with fibre, it fills you up faster and longer. This helps to slow down the appetite.
5. Antioxidant and anti-ageing– This rice is supplied with anthocyanin which acts as an antioxidant and control cancer cells. Anthocyanin also has anti-ageing properties which decelerate skin ageing.
6. Accelerates healing– due to the high mineral content, it aids to speed up the healing of a wound.
7. Energy resource– As it releases glucose slowly, this rice is apt to have during a long journey to give extended energy to your body.
8. It also improves the immune system, heart health and decreases cholesterol.

After counting on the health benefits, you’ll be motivated to include this health treasure in your diet. But with a million-dollar question on how to cook this rice…🤨😶🤔.

Do not fear, I’ll guide you on how to utilize this Kaattuyaanam rice in your diet. If you are a bit sceptical to consume this rice as a replacement for your regular rice, then start with simple tiffin recipes like idlis, dosas, appams. This week’s recipe helps you out in such a way that this rice will become inevitable in your diet. Yes, I prepared the Mysore dosa recipe with this indigenous rice. That too in a mixer grinder which will put a huge smile on my North Indian and other nationality friends who don’t own a wet grinder.  Mysore dosa differs from Regular dosa in its ingredients but preparation remains the same.  The addition of a few ingredients like toor dal, channa dal, semolina, sugar enhances the flavour and colour of the dosa.  I have given the importance of each ingredient and its role in the dosa in my notes, scroll down to check it. Mysore Dosa has a unique, even golden brown colour.

This dosa batter needs 3 parts as like any other batter-

Soaking-kaattuyaanam rice, raw rice, urad dal, toor dal, channa dal, rice flakes, and fenugreek seeds.

Grinding– In a mixer-grinder into a smooth batter, after 8-12 hrs soaking.

Fermenting-for overnight along with salt.

Dilute the batter with the required water and add semolina, sugar to it.  Then scoop the batter with a ladle and spread it thick or thin on a hot Tawa/griddle like a crepe. Drizzle some oil and flip it or cook on one side, then fold or roll it as a wrap. Healthy Kaattuyaanam Mysore dosa is crispy in texture, savoury in flavour, and golden brown in colour.  The batter can be kept in the refrigerator for 3-4 days. I served these crispy beauties with spicy Chilli Garlic Chutney. I prepared this chutney in 2 ways; one is raw and the other is sautéed. I’ll share the recipe for the same, in next week’s post.

Now let’s move on to our recipe preparation…😍👇

Measure and add 1 cup of Kaattuyaanam rice,

1 cup of raw rice.

¼ cup of urad dal

Add 2 tbsp of channa dal

Add 2 tbsp toor dal,

Add ¼ cup of rice flakes

And add 1 tbsp of fenugreek seeds together in a wide bowl.

Wash it thoroughly 3 times with tap water to remove the dirt. Then completely drain the water and add usable water to soak the rice till it gets immersed well (add roughly 3 cups).

Let it rest for overnight or 8-12 hrs. This long hour soaking helps to ferment the batter in cold regions and weather. This traditional Kaattuyaanam rice also requires those long soaking hours. For the last 1 or 2 hours of soaking, keep the bowl in the refrigerator (refer to notes).

After the given soaking time, drain the rice mixture and add it in small portions into a mixer grinder jar. Retain the soaked water for grinding.

First, dry run the mixer to break the rice particles without water. Then add the retain soaked water.

Scrape the sides with a spatula to push the rice mixture to the center.

Now run the mixer at different speeds, till it grinds to a smooth batter.

Transfer the ground batter into a wide, deep bowl (refer to notes).

Repeat the same process for the remaining rice mixture and grind in small portions. You’ll almost utilize all the soaked water (3 cups), also note that water will be cold as the rice mixture was kept in the refrigerator (refer to notes).

After transferring all the batter into the bowl, add 1 tsp of black salt or rock salt, mix it well with batter using your hands.

Let the batter ferment overnight or 8-12 hours (for fermenting tips, refer to notes).

After required fermentation, add 2 tbsp of semolina.

Then add 2 tsp of powdered sugar (optional, refer notes), adjust the salt if required here, mix everything together.

Now dilute the batter with 1-1 ½ cups of water, it depends on the thickness of the batter you ground.

It should be in pouring consistency (as shown in video and pic).

Heat a cast-iron tawa or non-stick griddle in medium flame. To ensure the right temperature of the Tawa, sprinkle some water, it should sizzle. Now reduce the flame a little. Then, scoop the batter in a round ladle, drop it on the tawa.

Spread it immediately in a circular motion (like a crepe), keep it thick or thin, according to your requirements.

Now, increase the flame to medium and close with a lid for a few seconds.

Then open and drizzle some oil (refer notes). Let it get roasted till it browns.

As you cooked with a lid, it doesn’t require cooking on the other side, so no need to flip the dosa (refer to notes). Either you can fold the dosa or make a cone as I did. To make a cone, slit with a knife from the center to one end of the dosa.

Using your hands start rolling into a conical shape and remove it from the Tawa (check my pic and video for reference).

Your Healthy Kaattuyaanam Mysore Dosa is ready to relish. It’ll be soft inside and crispier on the outside, with an alluring golden brown colour and inviting aroma from the rice and dal flavours.

This dosa turns out to be the heavenly combo with Chilli Garlic Chutney.  I prepared 2 varieties of this Garlic chutney, one is no-cook,.

And the other is a little sautéed method.

I’ll share the recipe for both in next week’s post. Do not miss this spicy, tantalizing taste of this chutney.  You can try my other south Indian accompaniments like Trichy thakkali kurma, Restaurant-style tiffin sambar, coconut coriander chutney, onion chutney, ginger chutney, restaurant-style tomato red chutney.

Recipe card

Preparation time: 10 minutes grinding (excluding soaking and fermenting time)

Cooking time: 1 minute

Cuisine: South Indian

Category: Tiffin

Serves: 4-5 pax

Author: Manimala

Ingredients:

Kaattuyaanam Rice – 1 cup

Raw Rice – 1 cup

Urad dal – ¼ cup

Toor dal – 2 tbsp

Channa dal – 2 tbsp

Rice Flakes – ¼ cup

Fenugreek seeds – 1 tbsp

Semolina – 2 tbsp

Powdered sugar – 2 tsp

Salt/Black Salt – 1 tsp

Instructions:

1. Measure and add 1 cup of Kaattuyaanam rice, 1 cup of raw rice, ¼ cup of urad dal, 2 tbsp of channa dal and toor dal each, ¼ cup of rice flakes, and 1 tbsp of fenugreek seeds together in a wide bowl.
2. Wash it thoroughly 3 times with tap water to remove the dirt. Then completely drain the water and add usable water to soak the rice till it gets immersed well (add roughly 3 cups).
3. Let it rest for overnight or 8-12 hrs. This long hour soaking helps to ferment the batter in cold regions and weather. This traditional Kaattuyaanam rice also requires those long soaking hours.
4. For the last 1 or 2 hours of soaking, keep the bowl in the refrigerator (refer to notes).
5. After the given soaking time, drain the rice mixture and add it in small portions into a mixer grinder jar. Retain the soaked water for grinding.
6. First, dry run the mixer to break the rice particles without water.
7. Then add the retain soaked water, scrape the sides with a spatula to push the rice mixture to the center.
8. Now run the mixer at different speeds, till it grinds to a smooth batter.
9. Transfer the ground batter into a wide, deep bowl (refer to notes).
10. Repeat the same process for the remaining rice mixture and grind in small portions. You’ll almost utilize all the soaked water (3 cups), also note that water will be cold as the rice mixture was kept in the refrigerator (refer to notes).
11. After transferring all the batter into the bowl, add 1 tsp of black salt or rock salt, mix it well with batter using your hands.
12. Let the batter ferment overnight or 8-12 hours (for fermenting tips, refer to notes).
13. After required fermentation, add 2 tbsp of semolina, 2 tsp of powdered sugar (optional, refer notes), adjust the salt if required here, mix everything together.
14. Now dilute the batter with 1-1 ½ cups of water,  it depends on the thickness of the batter you ground. It should be in pouring consistency (as shown in video and pic).
15. Heat a cast-iron tawa or non-stick griddle in medium flame. To ensure the right temperature of the Tawa, sprinkle some water, it should sizzle.
16. Now reduce the flame a little. Then, scoop the batter in a round ladle, drop it on the Tawa, spread it immediately in a circular motion (like a crepe), keep it thick or thin, according to your requirements.
17. Now, increase the flame to medium and close with a lid for a few seconds.
18. Then open and drizzle some oil (refer notes), let it get roasted till it browns.
19. As you cooked with a lid, it doesn’t require cooking on the other side, so no need to flip the dosa (refer to notes).
20. Either you can fold the dosa or make a cone as I did.
21. To make a cone, slit with a knife from the center to one end of the dosa.
22. Using your hands start rolling into a conical shape and remove it from the Tawa (check my pic and video for reference).
23. Your Healthy Kaattuyaanam Mysore Dosa is ready to relish. It’ll be soft inside and crispier on the outside, with an alluring golden brown colour and inviting aroma from the rice and dal flavours. This dosa turns out to be the heavenly combo with Chilli Garlic Chutney.  I prepared 2 varieties of this Garlic chutney, one is no-cook, and the other is a little sautéed method. I’ll share the recipe for both in next week’s post. Do not miss this spicy, tantalizing taste of this chutney.  You can try my other south Indian accompaniments like Trichy thakkali kurma, Restaurant-style tiffin sambar, coconut coriander chutney, onion chutney, ginger chutney, restaurant-style tomato red chutney.

Notes:

• Mentioning the ingredients, each has a specific role and function.

1. Toor dal enhances the flavour and colour of the Dosa.
2. Channa dal helps with the colour and crispiness of the dosa.
3. Fenugreek seeds, aids in quick fermentation, also help to balance the carbs of the rice and dal, and regulate the blood sugar level. It also aids in digestion.
4. Here, the quantity of fenugreek seeds is slightly more than normal, feel free to reduce the seeds, but honestly, there was no bitterness in the dosa with this quantity.
5. Rice flakes/aval/poha can be kept as an optional ingredient, but adding it helps to improve fermentation and results in soft, spongy dosas. You can use white rice flakes or red rice flakes or any traditional rice flakes, whichever is available.
6. Sugar is being added to enhance the flavour and colour of the dosa. Here, I added powdered sugar to dissolve quickly.
7. Semolina/Rava/sooji helps to add more crispiness to the dosa.

• If you have a Wet grinder, no worries, try the same recipe with it, as well. For method and techniques check my Mappillai Samba Appam, where I prepared the batter in a wet grinder.
• Soaking plays a crucial role in fermenting especially when you live in cold regions. The longer you soak the rice and dal, the quicker the fermentation. For hotter regions, reduce the soaking time. Say, it is summer, let them soak for a maximum of 6 hours. During winter, let the rice, dal, and fenugreek seeds soak overnight. Thus, you have to manoeuvre the soaking time depending upon the temperature settings of your place.
• Don’t soak rice for a short duration as traditional rice needs a longer hour of soaking time to give the best results.
• Don’t discard the soaked water in the rice mixture,  use it while grinding. As rice-soaked water has all nutrients dissolved in it from rice, you don’t want it to be discarded. Always wash and then soak rice, so you can utilize the water for cooking or grinding.
• Keeping the soaked rice dal mixture in the refrigerator for 1-2 hours helps to avoid the overheating of the mixer grinder while grinding. This helps to prevent the batter from getting heated and turning sour quickly without fermenting.
• Don’t add all the soaked water in one go, while grinding the rice mixture. It’ll turn the batter too thin. Add it in rations and intervals to get the desired consistency.
• Do not use chlorinated water to soak or grind, as it’ll inhibit the fermentation process by killing the yeast.
• Don’t maintain the same fermentation and soaking time for the summer and winter seasons. You’ll require less fermentation and soaking time for summer and more time for winter. It also depends on the weather of the place where you reside. During summer, soak in the afternoon, grind it at night and ferment it overnight (fermenting time sums up roughly 8-12 hrs) whereas in winter soak overnight, grind it in the morning and leave for fermentation for the whole day to midnight (fermenting time sums up roughly 12-15 hrs), it needs such a long duration during winter.
• For tropical regions, ferment the batter at the proper room temperature, whereas in cold regions, keep the batter in the microwave oven (switched off) or in a preheated oven.
• Fermenting timing varies from place to place depending upon the seasonal and weather conditions of that particular place. It ranges from 8-12 hours duration. Give another couple of hours, if you live in colder regions, but don’t keep it anymore outside as the batter would have turned sour without rising. Do not panic, you can still make dosas, if you feel the batter is too sour, add more sugar and salt to balance the taste.
• Airtight containers are not recommended during the fermentation phase, as the batter needs some air to grow. Preferably use a steel container or glass bowl and close with a plate to enable some air to flow around. After fermentation, storage can be done in airtight containers if you have space restraints in the refrigerator.
• Do not fill the full volume of the container as the batter needs some space to rise. Choose the container size according to the quantity of batter, it should have half-space left free for rising during fermentation.
• Maintaining the right temperature also plays a crucial role in dosa preparation. Heat the Tawa in medium flame, once heated, sprinkle some water and check if it sizzles. It indicates the right temperature. Now immediately reduce the flame to low and spread the dosa, then again increase the flame to medium and maintain till it gets roasted and removed. Repeat the same flame technique for all the dosas.
• While cooking dosa on tawa, drizzle oil generously. Alternatively, you can use ghee to enhance the flavour. Choice of oil can be gingelly, groundnut, or coconut. I personally, stopped using refined oils. If you wish to, you can use it as well.
• Another technique to follow while spreading dosas is to lift the tawa every time, you spread. This prevents dosa from sticking to the Tawa while spreading. If you are using cast iron Tawa, which will be too heavy to lift, then sprinkle some water to reduce the heat. Later add the batter and spread it. Another discomfort while using cast iron Tawa is, it maintains and retains the same heat uniformly. Splashing water helps to bring down the temperature effectively.
• If you close and cook the dosa, there’s no requirement to flip it. If you cook open, then flip and cook the other side. To know if your dosa is cooked or not, you can make it with the change in colour of the batter.