I am sure many of us would have heard this, multiple times from doctors and friends - if you intend to lose weight, avoid high glycemic foods like Maida, Aloo and try to avoid Rice. Now if you are a South Indian, the avoidance of the last item might prove a Herculean task. How can one imagine breakfast without idli and dosa? In hot summers that parches one's throat, to eat rotis only during afternoon might seem next to impossible. Please give me curd and rice will be the appeal. While the ban on Maida should be taken a bit seriously and restraint be exercised on Aloo intake too, rice intake's damage can be controlled if the quantity of veggies and salad that go along with rice as accompaniments are just double the proportion of rice eaten itself.
To start with, all these restraints might feel too strenuous. But to make something a habit, it is widely accepted that all you need is stringent practice and upkeep of rules for a period of three weeks, then things no longer appears difficult.
Dosa is best made when one uses rice and urad dal. There is absolutely no match to this blend. But no need to forgo this completely. If you have restrictions try to insert this simple and healthy wheat dosa in your routine at times and believe me you even get a discount too while preparing this ;)
Ingredients
To make 4-5 dosas
3/4 cup whole wheat atta flour
1 big/heaped tablespoon of rice flour (this is the discount I was talking about for the rice lovers)
1 tsp jeera (cumin seeds)
Few curry leaves
1 tsp hing
Salt to taste
Water and 2 table spoons of curd to make the batter using all of the above
Method
Make a batter using all of the above ingredients. The batter must be little thin and runny, little thinner than our normal dosa batter but not as runny as rava dosa batter also. Sounds confusing?
Prepare the batter and keep aside for 10-15 minutes.
If you want to make the process little complex, then add chopped onion and coriander too to the batter. If you are adding onion, you can remove hing. My mother in law says that where onion comes into play, hing is not required at all as it is rendered useless in taste.
Heat the dosa tawa on flame, pour a ladle of the batter, spread into a circular dosa using the ladle. Cook on both sides and serve with idli chutney powder/dosa molagai podi. You can use any chutney as accompaniment. The hing added and curry leaves actually yield very tasty dosas and surely this recipe is worth a try.
Big note of advise
I have used all brands of Atta - Aashirwad, Annapurna and Pillsbury; I feel somehow all these brands feign it (big time) when they say theirs is 100% atta and no maida added.
For the last few months, I have started buying whole wheat grains and get them ground in the flour mill close to my house. This atta which is freshly ground, I must say, is pure and there is a lot of difference when I use them in the same recipes.
To start with, all these restraints might feel too strenuous. But to make something a habit, it is widely accepted that all you need is stringent practice and upkeep of rules for a period of three weeks, then things no longer appears difficult.
Dosa is best made when one uses rice and urad dal. There is absolutely no match to this blend. But no need to forgo this completely. If you have restrictions try to insert this simple and healthy wheat dosa in your routine at times and believe me you even get a discount too while preparing this ;)
Ingredients
To make 4-5 dosas
3/4 cup whole wheat atta flour
1 big/heaped tablespoon of rice flour (this is the discount I was talking about for the rice lovers)
1 tsp jeera (cumin seeds)
Few curry leaves
1 tsp hing
Salt to taste
Water and 2 table spoons of curd to make the batter using all of the above
Method
Make a batter using all of the above ingredients. The batter must be little thin and runny, little thinner than our normal dosa batter but not as runny as rava dosa batter also. Sounds confusing?
Prepare the batter and keep aside for 10-15 minutes.
If you want to make the process little complex, then add chopped onion and coriander too to the batter. If you are adding onion, you can remove hing. My mother in law says that where onion comes into play, hing is not required at all as it is rendered useless in taste.
Heat the dosa tawa on flame, pour a ladle of the batter, spread into a circular dosa using the ladle. Cook on both sides and serve with idli chutney powder/dosa molagai podi. You can use any chutney as accompaniment. The hing added and curry leaves actually yield very tasty dosas and surely this recipe is worth a try.
Big note of advise
I have used all brands of Atta - Aashirwad, Annapurna and Pillsbury; I feel somehow all these brands feign it (big time) when they say theirs is 100% atta and no maida added.
For the last few months, I have started buying whole wheat grains and get them ground in the flour mill close to my house. This atta which is freshly ground, I must say, is pure and there is a lot of difference when I use them in the same recipes.
Wheat dosa getting ready!
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