Dosa is a great south Indian snack, breakfast or meal that can be eaten with different types with various fillings. Dosa is usually prepared with urad dal and rice then cooks up to a golden white crepe. But a healthy dosa should have a couple of lentils and beans. Dosa full of lentils/beans holds different proteins and nutrition that makes much more than just fillings. Taste it and have a healthy snack.
Ingredients – Dosa
- Medium/long grain rice (basmati can be used) – 1 cup (185 gm)
- Brown rice – 1/4 cup (47.5 gm)
- Whole urad dal (black gram) – 1/2 cup (100 gm)
- Methi seeds (fenugreek seeds) – 1/2 teaspoon
- Toor daal (Pigeon pea) or chana daal (Bengal gram/ chick pea lentils) – 2 Tablespoons
- Rice flakes (optional) – 1/4 cup (59.15 gm)
- Salt – As needed
Steps to follow:
Preparing Dosa Batter
- Rinse the rice and soak it in a large bowl overnight.
- Rinse the Whole urad dal (black gram) and other dals. Then soak it along with fenugreek seeds overnight.
- Drain out the soaking liquid from daal/lentils and keep it for further use.
- Grind the dal, fenugreek seeds and salt all together using the soaking liquid preserved earlier to make it a smooth paste.
- Let this batter kept for another 6-8 hours in a warm place covered with a tight lid. You can leave it overnight.
The next day you can see the batter almost double in volume. The batter is now ready to make dosa
- Heat a pan and sprinkle a few drops of water on it. If the water drops evaporate within 2 seconds, then the pan is hot enough and ready.
- Spread the oil throughout the pan
- Pour the batter on to the hot pan with oil and spread out the batter in a circular shape.
- If needed, you can spread a few drops of oil or ghee onto batter spread.
- Cook in a medium flame till the bottom side becomes light brown.
- For more crispy dosa, you can flip the other side and cook for another few minutes.
Dosa is ready to serve.
- Grated coconut – 3/4 cup or as needed
- Ginger – 1/8 inch
- Green Chilies – 1
- Salt – As needed
- Coriander leaves – 1/4 cup
- Oil – 1 1/2 teaspoon
- Red chilly (broken) – 1
- Curry leaves – As needed
- Mustard – 1/2 teaspoon
- Lemon juice- half a teaspoon
- Water – As needed
How to make:
- Add coconut, ginger, coriander leaves, green chilies, water, and salt to a blender and make a paste of it
- Heat a pan and add oil to it
- When the oil gets hot, add the mustard, curry leaves, and red chilly to it.
- Soon when they crackle, add the coconut paste into it.
- Boil for 2 to 3 minutes. Turn off the stove and add lemon juice, mix well.
Chutney is ready. Now you can serve hot coconut chutney with dosa
Tips to remember:
- Choose the lentils and rice for dosa batter according to your body type and/ or imbalance. Any combination works!
- Choose the spices and quantities according to your body type and/ or imbalance.
- You may save the dosa batter in the refrigerator and always make dosa fresh.
- Chutney can be used warm or cold as per your preference.
- Combine with Sambar or Sabji to make the perfect healthy meal and have the portion of vegetables as well.