Protein Dosa

This is as nutritious as the name sounds and a must-try for those on a dieting spree. Also called the Non-Carb Dosa or Lentil Dosa, the main ingredients of this dosa are lentils and has no rice or wheat that are rich sources of carbohydrates.

For the batter ( 5 – 6 Dosas )

·         1 Cup soaked Yellow split Moong Dal (about 150 grams)

·         1 Cup soaked Urid Dal (about 150 grams)

·         2  small pieces of ginger

·         3 or 4 Dried chilies

·         Curry leaves & finely chopped coriander

·         2 -3 pinches of Asafoetida

·         ½ cup of sour buttermilk (optional if you like the sour taste)

·         2-3 Table spoons of Vegetable oil/Olive oil/ghee to make the dosas

·         Salt to taste

Preparation

·         Make sure that the lentils are soaked for at least 2- 3 hours in advance to make a soft and smooth batter

·         In a mixer jar, add the soaked moong dal, one small piece of ginger , curry leaves & 2 red chillies and grind it to a fine paste and keep it aside

·         Similarly make a fine paste of urid dal adding chilies, curry leaves & ginger

·         Take a bowl, add the moong dal paste & the urid dal paste . Add the sour butter milk if you like little bit of tanginess in your dosa. It also tastes good if you don’t add J …choice is yours

·         Add 2 or 3 pinches of asafoetida, curry leaves / finely chopped coriander and salt to taste. Add water to adjust the consistency of the batter

·         Mix them well, while you keep the tava ready on the gas stove to make the dosas

·         Grease the tava with few drops of oil/ghee, spread the batter on the tava like how you normally make a dosa. Make it as thin as possible, so that your dosas are crispy

·         Cook it on both sides till dosas are golden brown and voilà your crunchy, protein dosa is ready!

Tips

·         You can store the urid dal paste & the moong dal paste in your refrigerator for 4-5 days and make hot dosas whenever you want

·         This is a nice evening snack/an early supper that tastes best when it served hot

·         The dosa is a little bland by itself and so goes well with tangy Pudhina/Tomato/Coriander chutney

Do try this and let me know if you enjoyed it!!

Gol Papdi

A new start has to always be accompanied by a sweet and thats how it becomes a Subh Aarambh!!.This being my first blog,would like to write about a sweet dish that I prepare regularly at home.

Believe me!this is the easiest sweet that I have ever tried my hands on-courtesy my Mother-in- Law!!.This can be prepared with  wheat flour,which am sure everyone must be having at home at any point of time.
This can also be offered as prasad for Lord Ganesha as this is supposed to be one of his favourite foods!!

To make about 9- 10 pieces of Gol papdi (size of the piece as represented in the picture) all you need is
1 cup of wheat flour (about 100 grams)
1 cup of powdered jaggery (about 100 gms)
1/2 cup of desi ghee (about 50 grams)
Little bit of dried ginger powder & dried cardamom powder.

Heat a pan and pour the ghee .After the ghee melts,add wheat flour,keep frying till the flour is golden brown and starts smelling full of ghee!
Turn of the gas stove and add powdered jaggery, 3 pinches of dried ginger powder & 3 pinches of cardamom powder.
Start mixing them well with a ladle.The jaggery will just melt down when it is added to the hot flour that is roasted in ghee.Make sure that there are no lumps and the mixture is evenly mixed
Transfer this mixture in a plate greased with ghee and gently spread this out.You may cut in to the desired shapes and you can also add roasted almonds or cashews to these gol papdis!

I am sure all of us aware of the benefits of Jaggery that is rich in Iron.Dried ginger powder adds a nice flavour to this dish and also aids in digestion.

Please try this out and share your experience :)