MIXED DAL DOSA WITH LESS RICE.( Same Batter 3 Recipes)

IMG_2283IMG_2282

Mixed Dal Dosa with Less Rice.( Brown Rice or Long grain White Rice or Combination of Long grain white rice and Brown Basmati rice ).  Fermented, No Eno and No Baking Soda. 

Stays Good in the Refrigerator for 4 to 5 days.

Same Batter 3 Recipes. Note : If you have your LENTILS  with Grains you will have complete Protein with all essential amino acids.

Keep in the Fridge Overnight for Crispy Dosa’s if you don’t Ferment . Fermented foods are predigested by bacteria and hence easier to digest . Also Lactic acid and enzymes formed during the fermentation process aid digestion especially Protein digestion . Lactic acid formed during fermentation not only preserves the food but promotes the growth of Intestinal flora .

Zinc is essential Mineral for all forms of Life and Growth. In which foods we can find Zinc and with what we have to Pair up so it can be absorbed quickly into the Body.         Zinc is obtained through Dietary Sources most readily in Fish and Meats. But Vegetarians are Prone to Dietary Deficiencies of Zinc. Fruits and Vegetables are generally low in Zinc and the Zinc in Grains is Often Poorly absorbed due to Phytates that bind Zinc away from digestive Processes .Adding Legumes to Grains will improve Zinc intake.  Adding Nuts and Seeds to your diet also improve Zinc Intake.Zinc has Anti Oxidant properties aids in Blood Clotting and Insulin and Thyroid Function and reduce the Symptoms of Common Cold . Deficiency may lead to Hair Loss , Skin and Vision Problems. Source : Health Magazines

INGREDIENTS :

IMG_2284  IMG_2286
1. Urad Dal – 1 Cup

2. Channa Dal, Green Whole Moong Dal, Yellow Moong Dal – Half Cup each

3. Brown Basmati rice – 2 Cups 

4. Fenu Greek Seeds- Half Tbsp

Method:

1.Soak Dal’s Overnight ( Because of Whole Green Moong Dal) and  Wash throughly before Soaking and After Soaking.

   Don’t get rid of Green Skin in case you use Split Green Moong Dal. It has Nutritional Value.

  2. Make Batter for Dosa.Grind the Dal’s with Little Salt and Sufficient Water. Grind to a Smooth Paste.

    Check for Salt and keep  in the Refrigerator for 4 to 5 Hours and it will be ready for Dinner or Next day Morning Breakfast or Ferment Overnight . Fermented Dosa not only taste good but Healthy.

3. Mix the Batter . It should be of Spreading Consistency . Heat the Non stick Pan to Medium High .

IMG_1820IMG_1819

4.   Grease the Pan with little Oil. Pour in some Batter with a Big Spoon and Spread in a Circular Motion.Drizzle  Oil around the edges.

    Cook both sides till Golden Brown.

Enjoy with Coconut Chutney and Sambar.

RECIPE 2 with the Same Batter: Utthapam.

IMG_2285IMG_2289

IMG_2289IMG_2290

Heat the Nonstick Pan on Medium High . Pour in 4 to 6 Spoons of Dosa Batter and top it with Finely Chopped Onions, Bell pepper and Tomato. Pour Oil around the edges.

      Cover with lid and Cook for 3 to 5 minutes .

     After 5 minutes remove the Lid and flip the Uttapham and Cook for few minutes. 

Enjoy with Coconut Chutney or Ginger Chutney.

Recipe 3 with the Same Batter : With Coarsely grinded Onion , Soaked Channa Dal and Curd.

IMG_2291IMG_2292

Soak handful of Channa Dal for 30 Minutes.

Add this Soaked Channa Dal , Coarsely Grinded Onion, Salt , 1/2 tbsp Curry Powder , Finely Chopped Coriander , 2 tbsp Curd to One Cup Dosa Batter. 

   Mix well and Prepare Dosa’s . These are little thick Dosa’s.

Doesn’t need any Chutney.

Note: Coarsely Grinded Onion with Cumin Seeds, Red Chilli Powder , Coriander and Cumin Powder gives nice taste to the Dosa.

Note : Curd or Yogurt gives tangy taste for these Dosa’s.




Advertisements

11 thoughts on “MIXED DAL DOSA WITH LESS RICE.( Same Batter 3 Recipes)

  1. The above recipe need rice to be soaked as well? It’s not mentioned so just confirming.

    Also why do small batch for fermentation and not the whole the batter?

    Like

    1. Soak rice and dals together . Because of different Dals I didn’t suggest to ferment whole batter . But fermented dosa’s taste good and good for health . The fermentation process breaks down the starches so they are more readily metabolized by the body .

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s