The most cherished and common breakfast dish of South Indian homes is Dosa ( fermented crepe made with rice and lentils). Every household has homemade dosa batter in the fridge, ready to whip up some fresh and crispy dosas.
However, it is high in carbohydrates and needs good amount of oil to get those crispy edges. It is also considered as high glycemic index food and should be avoided by diabetics.
It can be very tough for grandparents/older family members who are diabetic, to give up the most staple breakfast. Just not for them, it is good for us too 😉
So, here is a healthy recipe to make dosa batter that is high in fiber, protein and low in carbs and sugar, without compromising on the taste and texture 🙂
The 3 main ingredients are
Soup mix (dry beans and lentils) – 3/4 cup
Split moong dal – 1/2 cup
Brown rice – 1/4 cup
Mix all three, wash throughly and soak for 4-6 hours.
Grind the soaked grains and rice until smooth. The batter will not be perfectly smooth like Urad dal dosa. You can also add some chopped chillies, ginger and few sprigs of coriander.
Add salt and let the batter sit for couple of hours.
Heat the griddle or tawa and pour the batter to the center. Using the back of your laddle gently spread the batter in circular motions. You can add some chutney powder and onions too 🙂
Let it cook on hot tawa for 2-3 minutes and since you are not using oil, before you turn, cover it with a lid for couple of seconds until you see the steam! This helps in dosa not sticking to the tawa and also if you don’t flip and cook the other side.
And you have the delicious dosa ready to serve with some peanut or coconut chutney 🙂
These dosa are similar to pesarattu but much more tastier and healthier 🙂
Hope you try this new recipe and enjoy!
Cheers!
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