Karuppu Kavuni dosa – Black rice dosa
A crispy dosa made with the heirloom rice “Karuppu kavuni” or ” Black rice” which is high in several antioxidants ( 8 ). Antioxidants are compounds that protect your cells. It is a perfect substitute for white rice which lacks in many nutrients.
Before I speak bout the Karuppu kavuni rice dosa or the black rice dosa, I need to share with you the number of dosas I have made so far.
I was married off into a family of dosa eaters. When I say Dosa eaters, I mean the kind who would not mind dosa for breakfast, lunch and dinner and consume it with the same love they had for the first dosa. Low of diminishing returns does not apply to them or to their satisfaction levels in each bite. Lucky for them, I am a super dosa maker. I have made dosas with all sorts of grains, many forms of millets and of course the regular once too. Today morning I was wondering how many dosas have I made in my life. Here is the approximately number I came up with, assuming we had dosa as a meal once a day for at least 5 times a week in one form of the other for a family of 4, who ate 5 dosas per head on an average.
No of dosas per person X Family of X No of times a week X No. of weeks X No. of months X No of years.
5 X 4 X 5 X 4 X 12 X 20 = 96000 dosa I have made 😉
Now that’s a number I really would smile about.
How many have you made 😉
As an ode to my dosa making skills, here is the Black rice/Karuppu kavuni rice dosa. How many have you tried it ?
Karuppu kavuni rice – Black rice
Black rice is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. There are several varieties of black rice available today, these include Indonesian black rice, Philippine balatinaw rice, Indian Karuppu kavuni, Indian Manipuri Chak Hao and Thai jasmine black rice, and many many more. I have made and documented many recipes using black rice. Here are a few.
Black rice has a deep black colour and usually turns deep purple when cooked. Its dark purple colour is primarily due to its anthocyanin content. Today, thanks to its mild, nutty flavour, chewy texture, and many nutritional benefits, black rice can be found in numerous cuisines around the world.
Rice which has been steamed once, makes it the best choice for all dosas
Variations to the karuppu kavuni dosa
1.We can increase the portion of white rice in the recipe if you find the dosa to have a strong taste.
2. Soak the black rice 4 hrs before soaking the white rice. White rice need not soak more than 4 hours.
Where can I buy black rice – Karuppu kavuni rice ?
Tips to make a perfect karuppu kavuni dosa
- The batter ferments fast and does not last long. So make the dosa in 4-6 hrs of fermenting.
- The dosa batter is slightly stickier than the regular dosa. So keep the stove in sim before pouring the batter. Spread very gently.
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Black rice | karuppu Kavuni dosa
- 1.5 cup Black rice I have used Burma black or Karuppu kavuni
- 1/2 cup Idli rice
- 1/4 cup Urad dal
- 2 tsp Fenugreek seeds
- 1 tsp salt
- Wash and soak all the ingredients in water for 5-6 hours.
- The black rice would leach some purple colour into the water. It is natural.
- Grind the soaked ingredients in a mixer or a grinder into a smooth batter.
- Ferment the batter for 4 hours.
- Add salt.
- Add water if required.
- Make crispy dosa and serve with sambar or chutney or Chutney podi