Delicious & Healthy Low Carb Mixed Dhal Dosa

by Foodie#405240

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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.

variations:
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

problems.

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.

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Delicious & Healthy Low Carb Mixed Dhal Dosa recipe - How to make Delicious & Healthy Low Carb Mixed Dhal Dosa

Tags

Sabzis, Curries

Cooking Time: 0 mins Total Time: 0 mins 10
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Ingredients

Dals:
1 cup urad dal (split black lentils)
1/4 cup chana dal (split Bengal gram)
1/4 cup moong dal (split green gram)

Flour:
1/4 cup besan (Bengal gram flour)
1/8 cup rice flour (chawal ka atta)

Spices:
1 1/2" to 2" piece ginger (adrak), peeled and sliced
1 to 2 green chillies (adjust to suit your spice level)
salt to taste
1 tsp cumin seeds (jeera)
1 tsp carom seeds (ajwain)
oil for frying

Method

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)