There are some varieties of Dosa that can be made without using urad dal, and here’s one more to add to the list. The recipe was given by my friend from Delhi –
Mix brown rice and whole moong (green gram) in 2:1 proportion. Add a fistful each of methi seeds and channa dal to this mix. Soak the entire mix in water for a couple of hours. Grind well to a dosa batter consistency, and make dosa on a pan instantly. The dosa can be eaten with either chutney or dry chutney powder.
Soon after I wrote a piece last week on Manipuris’ rice eating habits, a reader sent me an email on rice, titled “Rice was never meant for human consumption”. It went on to say how cavemen ate everything raw (fruits, veggies, nuts, meat), that they did not eat rice, wheat and other grains because they didn’t cook, that rice converts into sugar, white rice has no fiber, one can overeat rice but not fruits & veggies, rice is difficult to digest, and so on and so forth.
Some of the information in this email is true but not all of it. So, here’s busting the myths on rice and stating facts nutritionally –
We went for a delicious Parsi lunch at a friend’s house yesterday. Lunch included brown basmati rice, cooked so right and tasting so nice. Brown basmati rice is as aromatic as the white variety. Nutritionally, it’s as good as the other varieties of brown rice. More nutritious than the white rice varieties, though. With its bran and germ layer intact, brown rice adds more nutrients to your plate than white rice. Try brown rice at least once….and you might change over from the white variety permanently.