The common misconception about brown rice is that it is only good enough for making “rice,” and even in that avatar, it is perceived as something you do because the doctor asked you to, but cooked properly, brown rice can be very flavorful and satisfying as well.
It can also be used in almost all the ways in which you would use regular unpolished rice. In this recipe for Brown Rice and Brown Rice Poha Dhokla, for instance, we use both these high fiber variants to make a light and spongy snack that is universally enjoyed.
- ¼ cup Urad Daal
- ½ teaspoon methi seeds
- 1 cup Brown Rice (Sikander)
- ¼ cup Boiled Rice
- ¼ cup Brown Rice Poha
- 1-2 green chilies
- ½-inch piece of ginger
- Salt to taste
- Sugar (if liked)
- 2 tablespoons natural yogurt (dahi)
- ½ teaspoon fruit salt
- Freshly crushed black pepper
- Fresh green coriander, chopped
- Wash and soak the urad daal and methi seeds together in a bowl.
- In a separate bowl, wash and soak the brown rice, boiled rice and brown rice poha.
- Soak both components for 3-4 hours.
- Then, grind everything and mix to a smooth batter using very little water. Leave to ferment for 6-8 hours or overnight.
- When ready to make the Dhokla, put the steamer on while you add the final ingredients to the batter.
- Pound the ginger and chili into a coarse paste.
- To the fermented batter, add the ground ginger and chili paste, salt, sugar (if using), yogurt and fruit salt.
- Mix immediately and pour into greased dhokla moulds or pressure cooker tins.
- Sprinkle with cracked black pepper.
- Steam without pressure for 12-15 minutes.
- Remove from the steamer and let cool for 5 minutes.
- Cut into squares and garnish with coriander.
- Serve warm or cool with fresh green chutney.
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