Red Rice Idli or Dosa Mau

Most of our Indian breakfasts such as poha, upma, dalia, parathas, etc can easily be made vegan and healthy by omitting the ghee and using minimal or no oil. Idlis and dhosas are healthy because they are fermented, but these are best made with whole red rice. Dhosas can be made with minimal or no oil on a good tawa.

Soak 2 cups red rice or 1 cup red rice and 1 cup parboiled rice for 6 - 8 hours. (its better to use half and half the first time till you get a feel for it)
Soak 1 cup white udad dal for 6 - 8 hours separately. (Now I also use split unpolished udad dal)
Soak 1 teaspoon fenugreek seeds either with the rice or dal.
Salt to taste

Grind the soaked rice in the blender (or idli grinder) till you get a slightly coarse (but almost smooth) paste and pour into a large bowl.
Grind the soaked udad dal in the blender till very smooth and mix with the rice paste.
Allow this mixture to ferment for 8 - 12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. (I like it a bit more sour so I always keep it out 14 hours). Add water so that it is of the consistency of dhosa batter. (somewhat similar to pancake batter)
Add salt to taste. This batter is ready to pour into idlis or dhosas, and can be kept in the fridge for 4 - 6 days and used when desired.
Variation : an equal volume or less of finely grated lauki (dudhi) or pumpkin can be mixed with the mau along with ginger chilly paste to taste. This makes tasty slightly thicker dhosas which are a big hit with kids and a good way to feed them the vegetables they don't care for.