Dosa is a famous south Indian breakfast not only in India it is famous worldwide. Dosas are rice and lentil crepes which are made with ground and fermented lentil-rice batter. There are many varieties and variations in dosa recipes that change from region to region. Fermented foods are rich in probiotic bacteria so by consuming fermenting foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system. Apart from the regular dosa recipe here am sharing you a different version which I learned from my dearest friend Priya. This version is not only healthy but also tastes delicious. It doesn’t take much time to ferment. It’s good for winters and also for those who live in cold regions(where fermentation is difficult). In addition to this healthy dosa am adding a healthy almond peanut chutney recipe too! It tastes heavenly with dosas. let’s go into the recipe.
✓ Barley aids in detoxification and helps in digestion.
✓ Black lentils are excellent source of protein, rich in iron and folate.
✓ fibre in brown rice helps to lower the cholesterol.
Cuisine: south Indian
Course : Breakfast
Black lentil whole without husk/ urad Dal – 1 cup
Brown rice- 1 cup
Barley- 1 cup
Fenugreek seeds- 1/4 tsp
Salt to taste
1. Wash Dal, rice, fenugreek seeds and barley. soak for 4 to 5 hours.
2. Wash again and grind Dal and rice in a wet grinder or a mixer jar.
3. Let it ferment for an hour keep aside.
4. You can store this batter for 2 days in refrigerator.
5. Take required amount of batter in a bowl add salt and water. Consistency of the batter should be pouring consistency.
6. Greese iron tawa/skillet with half cut onion (it will make tawa non sticky) .
7. Take a ladle full of batter and pour it on tawa, spread batter with laddle like pancakes. Sprinkle some oil . Remove dosa carefully and serve hot with chutney.
ALMOND AND PEANUT CHUTNEY:
Almonds – 1 cup
Ground nuts :1cup
Green chillies – 4 to 5
Salt to taste
Oil – 1 tsp
Tamrind paste- 1/4 tsp
Cumin seeds – 1 tsp
1. In a pan heat 1 tsp oil and fry chillies,cumin, almonds and peanuts.
2. Let it cool.
3. In a mixer jar grind nuts and Chillies. Add salt and tamarind paste by adding little by little water.
4. Transfer in to a serving bowl.
5. Serve with hot dosas .
* Seasoning is optional. If you want you can temper with mustard seeds curry leaves and red chillies.