Dosa is a traditional South Indian breakfast dish that is both healthy and delicious. Here are a few different healthy dosa batter recipes that you can try at home:
Classic Dosa Batter:
Soak 2 cups of rice, 1/2 of up urad dal, and 1 tablespoon on methi seeds in water overnight.
Rinse and grind the soaked ingredients together in a blender with enough water to form a smooth batter.
Let the batter ferment for 8-12 hours, until it becomes bubbly and airy.
Season with salt and mix well.
Heat a non-stick pan over medium-high heat and pour a ladleful of batter onto the pan.
Spread the batter in a circular motion to form a thin pancake.
Drizzle a little oil on the edges of the pancake and cook until it turns golden brown on the bottom.
Flip and cook the other side until it turns golden brown.
Serve hot with chutney and sambar.
Oats Dosa Batter:
Soak 2 cups of rice, 1/2 cup urad dal, and 1/4 cup oats in water overnight.
Rinse and grind the soaked ingredients together in a blender with enough water to form a smooth batter.
Let the batter ferment for 8-12 hours, until it becomes bubbly and airy.
Season with salt and mix well.
Heat a non-stick pan over medium-high heat and pour a ladleful of batter onto the pan.
Spread the batter in a circular motion to form a thin pancake.
Drizzle a little oil on the edges of the pancake and cook until it turns golden brown on the bottom.
Flip and cook the other side until it turns golden brown.
Serve hot with chutney and sambar.
Quinoa Dosa Batter:
Soak 2 cups of rice, 1/2 cup urad dal, and 1/4 cup quinoa in water overnight.
Rinse and grind the soaked ingredients together in a blender with enough water to form a smooth batter.
Let the batter ferment for 8-12 hours, until it becomes bubbly and airy.
Season with salt and mix well.
Heat a non-stick pan over medium-high heat and pour a ladleful of batter onto the pan.
Spread the batter in a circular motion to form a thin pancake.
Drizzle a little oil on the edges of the pancake and cook until it turns golden brown on the bottom.
Flip and cook the other side until it turns golden brown.
Serve hot with chutney and sambar.
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