I’ve always been on the lookout for making regular dosa healthy. When I came across this recipe at Red Chillies blog, it was just that. This dosa is made with a combination of barley, soy and channa dal along with the regular suspects of urad dal and rice. For the 1 cup of rice called for in the original recipe, I substituted 1/2 cup brown rice, 1/4 cup idly rice and 1/4 cup sona masuri rice. I also added some methi, as I always do when I make dosa.
1/2 cup brown rice
1/4 cup idly rice
1/4 cup sona masuri rice
1/2 cup urad dal
1/2 cup barley
1/4 cup soya bean
1/4 cup channa dal
1/4 cup poha
1 tsp methi seeds
Soak all ingredients in water overnight, except the poha. The next morning, when ready to grind the batter, soak the poha with enough water to cover. Let it become soft, soaking for about 20 minutes. Grind everything together to make a smooth batter.(the consistency of dosa batter) Mix some salt into the batter, using your hands.(Yep, this helps fermentation, thanks to the many bacteria on my hands. ) Let it rest 12-24 hours.(depends on the temperature).
When ready to make the dosa, heat the dosa griddle to medium high heat. Use your ladle to mix the batter once. Test if griddle is hot by sprinkling a few drops on the griddle, if the drops of water sizzle, dance and evaporate immediately, it is the right temperature. Place a ladleful of batter on the griddle and swirl to make the dosa. Add a few drops of oil and cook until golden brown. Flip and cook the other side. Serve hot with chutney and/or sambar.
Verdict: The dosa got really crispy, thanks to the addition of the poha and the methi seeds. It was really tasty too. No one at home even guessed it was a healthy variation.
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