Delicious & Healthy Low Carb Mixed Dhal Dosa
Added to 3 cookbooks
This recipe has been viewed 13522 times
Advantages and variations:
advantages over the normal dosa:
the batter is not fermented overnight like the typical dosa and still taste yummy. fermentation increases the gas and hence
not good for people with gastric problems
this dosa does not contain much rice as a typical dosa - hence low carb and good for folks with diabetes, full of protein.
ajwain, ginger and cumin help with digestion.
there are a lot of variations that can be made to this recipe.
like mentioned above sour buttermilk can be used in the batter instead of water if you are not concerned about digestive
you can add chopped coriander leaves and or very finely cut onions to the batter as well.
you can decide on the amount of oil to use in frying the dosa.
- Wash the dals together. soak them together for 2-3 hours.
- Cut the green chillies and ginger into very small pieces.
- Add a pinch of turmeric and salt to the dals. grind them to a paste.
- Add besan and rice flour to this paste.
- Add buttermilk or water (which ever is desired. you can even add sour buttermilk to get a sour taste to the dosa) to the
- Batter to get the consistency to be thick enough to thickly coat on a spoon when dipped but free flowing.
- Add the cut green chillies and ginger to the batter.
- Add cumin and ajwain to the batter as well.
- Leave the batter aside for 5min. if in a hurry, this is not necessary.
- Heat a dosa pan or non-stick tawa well and spread little batter on it using the ladle into a thin circular dosa.
- Add a teaspoon of oil around and fry on both sides in medium flame (can be avoided if desired on non-stick pans). remove with
- Spatula when crisp.
- Yummy dosas are ready to be served hot with chutney or sambar.
- Best when served with mango chutney (grind andhra maagayi pickle with yogurt and a little water)
This recipe was contributed by Foodie#405240 on 25 Mar 2008
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