1. Quinoa Dosa:
Ingredients:
1 cup quinoa
1/2 cup urad dal (black gram)
Salt to taste
Instructions:
Soak quinoa and urad dal separately for 4-6 hours.
Grind them together into a smooth batter.
Ferment the batter overnight.
Add salt, mix well, and make dosas on a hot griddle.
2. Oats and Lentil Dosa:
Ingredients:
1 cup oats
1/2 cup urad dal
1/2 cup chana dal (split chickpeas)
Salt to taste
Instructions:
Soak oats, urad dal, and chana dal for 2-4 hours.
Grind into a smooth batter.
Add salt, mix, and let it rest for 30 minutes.
Make thin dosas on a hot griddle.
Ingredients:
Dosa batter
Finely chopped spinach
Grated paneer (cottage cheese)
Salt and pepper to taste
Instructions:
Mix chopped spinach, grated paneer, salt, and pepper into the dosa batter.
Spread the mixture on a hot griddle to make nutritious dosas.
4. Buckwheat Dosa:
Ingredients:
1/2 cup rice flour
Finely chopped onions and green chilies
Salt to taste
Instructions:
Mix buckwheat flour, rice flour, chopped onions, green chilies, and salt.
Add water to form a batter.
Make dosas on a hot griddle.
5. Moong Dal Dosa:
Ingredients:
1 cup split yellow moong dal
1/2 cup rice
Cumin seeds, chopped ginger, and green chilies
Salt to taste
Instructions:
Soak moong dal and rice for 3-4 hours.
Grind into a batter with cumin seeds, ginger, green chilies, and salt.
Make dosas on a griddle.
6. Sweet Potato Dosa:
Ingredients:
1 cup rice flour
Finely chopped coriander leaves
Salt to taste
Instructions:
Mix sweet potato, rice flour, coriander leaves, and salt.
Add water to create a dosa batter.
Cook dosas on a hot griddle.
7. Multigrain Dosa:
Ingredients:
1/2 cup rice
1/4 cup urad dal
1/4 cup millet flour
1/4 cup wheat flour
Salt to taste
Instructions:
Soak rice and urad dal for a few hours, then grind into a batter.
Add millet flour, wheat flour, and salt.
Ferment the batter and make dosas.
8. Flaxseed and Rice Dosa:
Ingredients:
1 cup rice
1/4 cup urad dal
2 tablespoons flaxseed powder
Salt to taste
Instructions:
Soak rice and urad dal, then grind into a smooth batter.
Add flaxseed powder and salt, mix well.
Make dosas on a hot griddle for a dose of omega-3s.
Carrot Dosa Recipe:
Ingredients:
1 cup dosa rice
1/2 cup urad dal (black gram)
1 cup chopped carrots
1/4 cup finely chopped onions (optional)
2-3 green chilies
A handful of fresh coriander leaves (optional)
Salt to taste
Oil for cooking
Instructions:
Soaking:
Wash the dosa rice and urad dal separately.
Soak them in water for at least 4-6 hours.
Grinding:
Drain the water and grind soaked urad dal to a smooth batter. Add water gradually to achieve a thick consistency.
Grind dosa rice separately until it becomes a smooth batter.
Mix both batters together, add salt, and blend well. Allow the batter to ferment overnight or for at least 8 hours.
Preparing Carrot Mixture:
Chop the carrots finely and set them aside.
In a pan, sauté the grated carrots with a pinch of salt until they are slightly cooked. This enhances the flavor and removes excess moisture and makes them more nutritious. Grind them in a chutney jar.
Mixing Carrot into Dosa Batter:
Once the dosa batter is fermented, add the grind carrots to it.
Optionally, add finely chopped onions, green chilies, and fresh coriander leaves for added flavor.
Adjusting Consistency:
If the batter is too thick, add a little water to achieve a pourable consistency. Mix well.
Making Carrot Dosas:
Heat a non-stick dosa pan or griddle.
Pour a ladleful of the carrot dosa batter onto the hot pan.
Spread the batter in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Cooking:
Cook the dosa on medium heat until the edges start to lift and become golden brown.
Flip the dosa and cook the other side for a short duration until it’s done.
Serve:
Remove the carrot dosa from the pan and serve hot with coconut chutney, sambar, or any chutney of your choice.
Enjoy your nutritious Carrot Dosa! It’s a delightful way to include vegetables in your diet while savoring a delicious South Indian dish.
High-Protein Millet Dosa:
Ingredients:
1 cup millet flour (any variety like finger millet (ragi), pearl millet (bajra), or foxtail millet)
1/4 cup urad dal (black gram)
1/4 cup chana dal (split chickpeas)
1/4 cup moong dal (split yellow lentils)
1/2 cup rice flour
1/2 cup curd (yogurt)
1 onion, finely chopped (optional)
2 green chilies, finely chopped
A handful of fresh coriander leaves, chopped
1/2 inch ginger, grated
Salt to taste
Water, as needed
Oil for cooking
Instructions:
Soaking:
Wash urad dal, chana dal, and moong dal. Soak them together in water for 4-6 hours.
Grinding:
After soaking, drain the water from the dals and grind them into a smooth batter.
In a large mixing bowl, combine millet flour, rice flour, and the ground dal batter.
Add curd and mix well. Add water gradually to make a smooth and lump-free batter.
Fermentation:
Allow the batter to ferment for 6-8 hours or overnight. Fermentation enhances the flavor and nutrition of the dosa.
Seasoning the Batter:
Once fermented, add finely chopped onions (if using), green chilies, grated ginger, chopped coriander leaves, and salt to the batter. Mix well.
Adjusting Consistency:
Adjust the consistency of the batter by adding water if needed. It should be of pouring consistency but not too thin.
Making Millet Dosas:
Heat a non-stick dosa pan or griddle.
Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Cooking:
Cook on medium heat until the edges start to lift and become golden brown.
Flip the dosa and cook the other side for a short duration until it’s done.
Serve:
Remove the millet dosa from the pan and serve hot with a side of chutney, sambar, or any accompaniment of your choice.
This High-Protein Millet Dosa is not only delicious but also a nutritious addition to your diet.
Instructions:
Soak rice and urad dal for a few hours, then grind into a batter.
Add millet flour, wheat flour, and salt.
Ferment the batter and make dosas.
8. Flaxseed and Rice Dosa:
Ingredients:
1 cup rice
1/4 cup urad dal
2 tablespoons flaxseed powder
Salt to taste
Instructions:
Soak rice and urad dal, then grind into a smooth batter.
Add flaxseed powder and salt, mix well.
Make dosas on a hot griddle for a dose of omega-3s.
Ingredients:
1 cup dosa rice
1/2 cup urad dal (black gram)
1 cup chopped carrots
1/4 cup finely chopped onions (optional)
2-3 green chilies
A handful of fresh coriander leaves (optional)
Salt to taste
Oil for cooking
Instructions:
Soaking:
Wash the dosa rice and urad dal separately.
Soak them in water for at least 4-6 hours.
Grinding:
Drain the water and grind soaked urad dal to a smooth batter. Add water gradually to achieve a thick consistency.
Grind dosa rice separately until it becomes a smooth batter.
Mix both batters together, add salt, and blend well. Allow the batter to ferment overnight or for at least 8 hours.
Preparing Carrot Mixture:
Chop the carrots finely and set them aside.
In a pan, sauté the grated carrots with a pinch of salt until they are slightly cooked. This enhances the flavor and removes excess moisture and makes them more nutritious. Grind them in a chutney jar.
Mixing Carrot into Dosa Batter:
Optionally, add finely chopped onions, green chilies, and fresh coriander leaves for added flavor.
Adjusting Consistency:
If the batter is too thick, add a little water to achieve a pourable consistency. Mix well.
Making Carrot Dosas:
Heat a non-stick dosa pan or griddle.
Pour a ladleful of the carrot dosa batter onto the hot pan.
Spread the batter in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Cooking:
Cook the dosa on medium heat until the edges start to lift and become golden brown.
Flip the dosa and cook the other side for a short duration until it’s done.
Serve:
Enjoy your nutritious Carrot Dosa! It’s a delightful way to include vegetables in your diet while savoring a delicious South Indian dish.
High-Protein Millet Dosa:
Ingredients:
1 cup millet flour (any variety like finger millet (ragi), pearl millet (bajra), or foxtail millet)
1/4 cup urad dal (black gram)
1/4 cup chana dal (split chickpeas)
1/4 cup moong dal (split yellow lentils)
1/2 cup rice flour
1/2 cup curd (yogurt)
1 onion, finely chopped (optional)
2 green chilies, finely chopped
A handful of fresh coriander leaves, chopped
1/2 inch ginger, grated
Salt to taste
Water, as needed
Oil for cooking
Instructions:
Soaking:
Grinding:
After soaking, drain the water from the dals and grind them into a smooth batter.
In a large mixing bowl, combine millet flour, rice flour, and the ground dal batter.
Add curd and mix well. Add water gradually to make a smooth and lump-free batter.
Fermentation:
Allow the batter to ferment for 6-8 hours or overnight. Fermentation enhances the flavor and nutrition of the dosa.
Seasoning the Batter:
Once fermented, add finely chopped onions (if using), green chilies, grated ginger, chopped coriander leaves, and salt to the batter. Mix well.
Adjusting Consistency:
Adjust the consistency of the batter by adding water if needed. It should be of pouring consistency but not too thin.
Making Millet Dosas:
Heat a non-stick dosa pan or griddle.
Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Cooking:
Cook on medium heat until the edges start to lift and become golden brown.
Flip the dosa and cook the other side for a short duration until it’s done.
Serve:
This High-Protein Millet Dosa is not only delicious but also a nutritious addition to your diet.
