Red Rice Dosa + Tofu Bhurji
Crispy red rice dosa with a creamy, flavourful tofu rajma bhurji: this meal is nourishing, filling and wholesome.
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The dosa is made using red rice and blended with beetroot for that pretty pink colour and a subtle earthy sweetness. Don’t be surprised if you see me using beetroot very often cause I just love how pretty it makes everything while adding so much nutritional value to any dish. The batter comes together quickly and gives you lacy, crisp dosa thanks to its thin, buttermilk consistency.
The tofu bhurji is creamy, spiced and high in protein. It’s made with tofu, kidney beans, curd and lots of aromatics. Paired with some sliced avocado, this meal brings together protein, fibre, healthy fats and flavour: all in one plate.
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How is this lunch wholesome and well balanced?
- Protein: Tofu is a great lean source of protein and the kidney beans bring in both protein and complex carbs- making this bhurji super filling and satisfying.
- Healthy fats: Avocado on the side adds healthy fats. The touch of ghee on the dosa also adds richness and makes the dosa extra crisp and flavourful.
- Complex carbs: Red rice is a great source of slow digesting carbs and has way more fibre and antioxidants than white rice.
- Fibre: Between the red rice, veggies in the bhurji and the kidney beans, there’s plenty of fibre in this meal to keep things balanced.
- Flavour: The garlic confit, curry leaves and spices add so much depth, the beetroot gives a subtle sweetness and colour and the curd in the bhurji brings everything together with a creamy tang. Every part of this meal has flavour and texture- from crisp dosa to creamy bhurji and buttery avocado.
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Red Rice Dosa + Tofu Bhurji
Crispy red rice dosa with a creamy, flavourful tofu rajma bhurji: this meal is nourishing, filling and wholesome.
servings
4-5 dosa
2 servings of bhurji
soak time
overnight
prep time
15 min
cook time
30 min
Ingredients
Red Rice Neer Dosa
- 1/2 cup red rice, soaked overnight
- 1 inch ginger
- 1/2 beetroot, chopped
- 1 sprig curry leaves
- 1 cup water, adjust
- salt to taste
- ghee, to cook the dosa
Tofu Rajma Bhurji
- 1 tbsp garlic confit (or 1 tbsp olive oil + 3 cloves garlic)
- 1 tsp cumin seeds + 1 tsp mustard seeds + pinch of hing
- 1 carrot, grated
- 1 tomato, chopped
- 200g tofu, crumbled
- 1 cup kidney beans, boiled
- 1/2 tsp turmeric + 2 tsp chilli powder + 1/2 tsp coriander powder + 1/2 tsp cumin powder + salt + pepper
- 1/3 cup curd, whisked
Extra
- avocado
Instructions:
Red Rice Dosa
- We start by washing and soaking red rice overnight.
- Add the soaked red rice (drained) to a blender along with a small piece of ginger, chopped beetroot, fresh curry leaves and enough water to help it blend smoothly.
- Blend until the mixture is completely smooth. The batter should be very thin like buttermilk: add water as needed to reach that consistency.
- Heat a pan (preferably non stick) til it’s hot. Pour a ladleful of the batter directly onto the centre of the pan. You don't need to spread it since the batter naturally flows and creates a lacey pattern.
- Reduce the heat to low and let the dosa cook slowly. Cooking it low and slow gives it a crisp texture while high heat for a shorter period of time makes it soft.
- Once the surface looks dry, the edges lift slightly and the batter has cooked through, drizzle ghee (or oil) around the edges and into the holes in the dosa.
- Let it crisp up before gently folding.
Tofu Rajma Bhurji
- Heat a pan and add garlic confit. If you don’t have garlic confit, use sliced garlic and olive oil.
- Once the oil is hot, add: cumin seeds, mustard seeds and a pinch of hing. Let everything temper until the garlic turns golden and fragrant.
- Add a grated carrot and a chopped tomato. Cook till the tomatoes break down and turn mushy and the carrots soften.
- Crumble in the tofu and add boiled kidney beans. Season with turmeric, red chilli powder, coriander powder and cumin powder. Cook everything well till the spices are fully cooked and no raw smell remains.
- Whisk curd to make it smooth and then add it to the bhurji. Mix well to bring creaminess into the dish. Adjust the consistency with more curd, a splash of water or milk if needed.
- Serve warm with the crispy dosa, optionally with sliced avocado on the side for healthy fats and freshness.
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