Matta Rice Basics

• Featuring a burgundy hue and warm, nutty flavors, matta rice is also called red rice. Technically a brown rice with its bran still intact, matta rice is famous in Kerala and has been grown for hundreds of years in the warm, coastal state. Because it is fully intact, the rice is not quick-cooking, but instead will take at least 60 minutes to cook. Matta rice is most commonly found at an Indian grocer or online, as it's imported to the United States from South Indian states Kerala and Karnataka

Making Red Dosa

• Following the same preparation of dosa made with white rice, you must soak red matta rice and urad dahl, or black lentils, overnight. Grind the soaked and softened rice and lentils the following day using a blender until they reach a fine paste. Add salt and stir before covering the batter with a clean towel and allowing it to ferment overnight in a warm place. While 80 to 85 degrees Fahrenheit is recommended for the best fermentation, inside your stove with the pilot light on or near a heating vent can also be effective in starting the fermentation process.

Cooking Dosa

• Heat a skillet the following day and grease it lightly with oil. Pour 1/2 cup of batter in the skillet and cook the dosa. Swirl the pan before the dosa sets to ensure the batter spreads throughout the pan so that it resembles a thin crepe. Pour a little oil on the sides of the dosa while it is frying so the edges become crisp, the key to creating a great dosa. Flip the dosa and brown the other side; fold over and serve.

Eating Dosa

• Dosa is typically served alongside sambar and chutney. These spicy, sour and sometimes sweet condiments complement the dosa's spongy yet crisp texture and flavor. Another popular preparation is the masala dosa, a more filling version of dosa packed with curried onions and potatoes and rolled up similar to an omelette. This, too, is dipped in the same condiments before eating. Typically served as a breakfast item, dosa also makes a hearty and healthy snack and is most often eaten with one's hands.