Bamboo Rice Dosa / Moongil Arisi Dosa
Explore the taste of this mild marvel that comes up with a nutrition package.. This Moongil Arisi dosa will surprise you not only with its amazing health benefits but also with its unique taste and deliciousness..
An Insight Into Moongil Arisi Dosa :
Indian food is mostly rice based and you have a huge range of rice varieties that are used to make a host of dishes in everyday life. Two lakh varieties of rice has been estimated to be present in India as rice has been the staple food since ages. Some varieties of rice fall under the special category owing to its productivity and nutritive value. One such unsual rice is this Bamboo Rice, popularly called as Moongil Arisi in Tamil Nadu, is said to be one of the ancient authentic grain that has been used by our ancestors. Bamboo Rice which has a mild sweet and pungent taste, has been used to make porridge, puttu, idli, dosa, paniyaram and payasam, halwa and even briyani and there are about eighty to ninety varities of Bamboo Rice recipes including the Non-vegetarian dishes.
Moongil Arisi Dosa is famous in the southern parts of India, where Bamboo rice and raw rice are mixed in a certain ratio to make a soft fluffy dosa. The methi seeds added in the rice makes the dosa soft and spongy and it becomes all the more palatable when onion shreds and chili bits are added to it. The Bamboo Rice needs more hours for soaking and fermenting and the batter can be used to make any dish that you usually make with regular idli dosa batter though it has an unique taste and texture. It goes well with any regular accompaniment like sambhar, chutney and idli podi and can be made either thick and fluffy or thin and crispy depending upon your choice.
Bamboo rice is widely grown in the forest areas of Kerala and it is so special because it is produced from a dying shoot. It take years to grow from Forty to sixty and sometimes even hundred years, and it flowers only at the stage before it dies and grows upto Forty to fifty meters height. It is a perenial shoot and has a slender long leaf margin and its lifecycle may last upto one hundred and twenty years and grows well in red soil.
Bamboo Rice has astounding health benefits and in the regions of Kanyakumari, it is commonly taken to cure infertility. It has higher protein content than wheat and rice and helps in preventing diabetes. If taken on a regular basis, it gives considerable relief from Joint and back pain, Arthritis and Rheumatism. It is rich in Vitamin, A, B1, B3, and B6, apart from having abundant calcium and minerals. It controls the cholesterol levels in the body and also improves digestion. It has been celebrated much in Ayurveda as it cures Kapha and Pitta dosha and removes toxins from the body and much beneficial for pregnant women to prevent vitamin deficiency.
Get to know more about this miracle rice Moongil Arisi and kick start your exploration with this easy and simple recipe of Moongi arisi Dosa.
Ingredients Required To Make Bamboo Rice Dosa / Moongil Arisi Dosa
How To Make Bamboo Rice Dosa / Moongil Arisi Dosa
Take the measured quantities of Bamboo rice, boiled rice, urad dal and methi seeds in a vessel and wash it twice and soak it for eight hours or overnight.
In the morning, rinse it again and add it to a blender and splash in a little water and blend it to a smooth batter.
Transfer it to a bowl and add the required salt and mix well and let it ferment for about eight to ten hours approximately. Add some finely chopped onion and green chilies and stir in the batter.
Place a cast iron tava in the stove and turn on the flame.
When it is heated, take a ladle full of batter and apply it in circular motion in the tawa and smear a quarter teaspoon of sesame oil around it and pop the lid on for a minute and let it cook in medium flame.
After a few seconds when the top portion gets cooked up, just flip the dosa to the other side and add a little more oil.
When it turns light brown and crispy take it out and place it over a plate.
Now the aromatic Bamboo Rice dosa is ready to eat. Serve it hot with shallots smabhar, onion chutney and Idli podi.
Tips and Tricks To Make Bamboo Rice Dosa / Moongil Arisi Dosa
- Bamboo rice needs long hours for soaking and fermenting as it may cause indigestion if taken otherwise.
- Bamboo rice is not given for kids below five years generally but good for grown ups.
- Bamboo Rice dosa tastes similar to that of wheat dosa and you can just give it a try without much ado.
- You can store the batter in refrigerator like any other idli dosa batter and use when needed.
- You can even add curry leaves and bell peppers in the batter like that of a Rava Dosa and it is optional.
- Prepare the dosa slowly in low flame and with the lid on to get the best result.
Ingredients
Directions
Take the measured quantities of Bamboo rice, boiled rice, urad dal and methi seeds in a vessel and wash it twice and soak it for eight hours or overnight.
In the morning, rinse it again and add it to a blender and splash in a little water and blend it to a smooth batter.
Transfer it to a bowl and add the required salt and mix well and let it ferment for about eight to ten hours approximately. Add some finely chopped onion and green chilies and stir in the batter.
Place a cast iron tava in the stove and turn on the flame.
When it is heated, take a ladle full of batter and apply it in circular motion in the tawa and smear a quarter teaspoon of sesame oil around it and pop the lid on for a minute and let it cook in medium flame.
After a few seconds when the top portion gets cooked up, just flip the dosa to the other side and add a little more oil.
When it turns light brown and crispy take it out and place it over a plate.
Now the aromatic Bamboo Rice dosa is ready to eat. Serve it hot with shallots smabhar, onion chutney and Idli podi.
