Tag: healthy dosa

Jowar/Sorghum Dosa:

March 31, 2021

My experiment turned out to a super hit, crispy dosa. As usual, I followed my regular dosa batter recipe by replacing dosa rice with Jowar grains.

Jowar or Sorghum is a gluten-free grain loaded with nutrients and fibre, great in taste. When it is high fibre, it becomes useful for anyone who follows a healthy diet. Being a complex carbohydrate, Jowar gets digested slowly, reduces appetite making it an ideal whole grain option for weight management.

If you are looking for ways to reduce the rice intake, this recipe for you – Enjoy in any form of dosa, like crisp or fluffy. Cone or masala filled, with chutney or sambar.

Ingredient:

Jowar grains -1 cup

Idly rice -1 cup

Urad dal – ½ cup

Bengal gram/Chana dal – 1 TBL sp

Fenugreek /methi seeds – 1 tsp.

Beaten rice – ¼ cup

  Method:

-Wash all these ingredients a couple of times. Soak this insufficient water for 3 to 4 hours.

-Drain water from the rice and keep it aside. This water should be used while grinding according to the requirement.

-Grind soaked rice –dal mixture by adding salt into a very fine /smooth batter using a wet grinder or mixer grinder.

-Now, Mix the batter, adjust the consistency, keep this ground batter for fermentation in a big vessel to allow room for puffed/fermented batter.

– It will take anywhere between 8 to 16 hours (according to the outside weather)

-Next morning, mix the batter, check the consistency, adjust and prepare dosas and enjoy.

Note: In Bangalore, I usually soak my lentils around morning, grinding happens around afternoon 2 to 3 pm, and until the following day, I keep the batter for fermentation.

 

Millet –banana stem dosa:

February 18, 2021

Every part of the banana plant has its benefits to our health. Banana stem is one such thing, which is high in fibre and filled with nutritious water. It is perfect for Human gut as well as the kidney.

The juice of the banana stem helps in flushing out toxins as well as to prevent kidney stone formation as well. Overall it acts as a healing food for the human body. In coastal Karnataka, we do use plantain stem or flower in various recipes. I have already shared our traditional Dosa recipe, and it is here, and previously I have shared Raw salad, curd salad and Rasam recipe.

When Plantain stem and millet combine, it is a perfect balance and can be a diet food or whoever is cutting down their rice intake due to their health issues. This dosa turns crispy and goes very well with any side dish of your choice. Tried and did this for my millet calendar project, published in 2017 and filing the recipe under Diabetic friendly recipe in my blog.

Ingredients:

Foxtail Millet – 2 cups

Rice – ¾ cup

Urad dal – ¼ cup

Banana stem – from 6” piece

Methi – ¼ tsp

Poha – ½ cup

Buttermilk – 1 cup

Method:

-Wash millet, rice and urad dal together. Add poha.

-Soak in buttermilk for 2 to 3 hours.

– To chop banana stem, remove the outer cover and make slices of inner pith.

-While slicing, you will find little thread-like fibre, discard that by drawing by hand.

-After slicing into round pieces of dice and use this for grinding.

-Grind soaked items with banana stem and salt.

– Ferment overnight and next day morning you can prepare Dosas.

Note: You can use any millet instead of foxtail. Taste doesn’t change.

Instant Ragi Rava Dosa:

February 5, 2021

Instant preparations are always handy when you are in a hurry or in a “no mood to cook” situation. I usually prefer Ragi Rava dosa to make, because it has the goodness of Ragi/ finger millet and everyone likes it in this form. Dosa turns out very crispy and tasty. One can have it with coconut chutney or any leftover sambar or with pickle or as it is. It has a nice natural flavour as well.

If you plan to make Rava dosa, you can mix the batter and keep it at night itself. Otherwise, no worries, mix and proceed to make dosas. Even some ingredients are optional; if you add coconut, greens, it would surely enhance the taste. 

Ingredients:

Ragi flour – ½ cup

Fine Rava – ½ cup

Rice flour – ¼ cup

Salt

Hing – a pinch

Black pepper – ½ tsp

Cumin – ¼ tsp

Grated coconut – ¼ cup (optional)

Coriander leaves – 2 tablespoons (optional)

Methi leaves – 2 tablespoons (optional)

Method:

-Crush black pepper and cumin in a mortar and pestle.

-For dosa mix: Mix in Rava, rice flour and Ragi flour, salt, hing, crushed cumin -pepper and a little water and keep aside at night (optional) otherwise mix in the morning and proceed.

– If you have mixed and kept it at night, add in grated coconut, chopped coriander leaves or methi leaves in the morning.

-Make batter into pourable consistency like Rava dosa or neer dosa batter and check for the salt.

-Now keep Iron griddle for heat.

-When it is ready, grease with oil, pour one serving spoon of batter-like how we make Rawa Dosa, you can see it in the picture below.

-Now close the lid by keeping the gas on full flame.

-After two minutes, remove the lid and keep the gas in simmer. The edges of the Dosa rise a little.

-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.

– Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.   

-Serve these Dosa with coconut chutney or with any other gravy of your choice or have it as it is.

 

 

 

 

Plantain stem dosa / Bale dandina dosey:

July 4, 2019

Every part of the banana plant has its own benefits to our health. Banana stem is one such thing, which is high in fibre and filled with nutritious water. It is very good for Human gut as well as kidney.

The juice of the banana stem helps in flushing out of toxins as well as to prevent kidney stone formation as well. Overall it acts as a healing food for human body. In coastal Karnataka, we do use plantain stem or flower in various recipes. Today I am going to share our traditional Dosa recipe and previously I have shared Raw salad as well as Rasam recipe.

Plantain stem dosa turns out porous, soft as well as crispy and goes very well with any side dish of your choice.

Ingredients:

Dosa rice – 2 cups

Urad dal – ¼ cup

Methi seeds – 1 tablespoon

Banana/ plantain stem – 2 cups

Salt

Method:

-Wash , soak dosa rice, urad dal, methi in water for 2 to 3 hours.

-Chop Banana stem as I have shown in the picture below.

-Grind soaked rice and chopped plantain stem pieces by adding sufficient salt into smooth paste.

-Ferment overnight or 8 – 10 hours. Next day prepare Dosa .

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-Serve with coconut chutney or any other curry.