Ingredients:
- Raw Dosa/ Sonamasoori Rice – 1 cup/60g
- Suji/Rava– 2 Tbsp
- Refined flour/Maida – 2 Tbsp
- Green chilli – 1 finely chopped
- Onion – 50 g finely chopped
- Cumin seeds/Jeera – ½ tsp
- Curry Leaves – a few
- Salt-1/4tsp or as per dietician’s advice
- Refined oil – 3 tsp
For marination :
- Soya Chunks – 1 cup/60g
- Thick Curd – 1 cup
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Garam masala/Biryani masala – 1 tsp
- Potato – 1 small cut into pieces and leached
- Green peas – 50 g
- Onion – 50 g sliced and fried crisp
- Ginger Garlic Paste – ½ tsp
- Portion size: 10
- Serving size: 3
Nutrients
- Calories: 62.6 Kcal
- Proteins : 1.35 gm
- Sodium: 20.4 mg
- Potassium: 41.69 mg
- Phosphorus: 27.4 mg
Procedure:
- Soak the rice for 6-8 hours and grind it into a fine paste by adding water.
- Add the suji, maida, jeera,salt and the chopped curry leaves, green chilli and onions.
- Add sufficient amount of water and make it into watery consistency and mix well. Unlike the usual dosa batter, this batter should be very runny
- Heat a greased non-stick pan, take a ladle of the runny batter and pour it on the pan. The batter should not be spread with the ladle. Just rotate the pan and add little oil.
- Cook on high flame till golden brown, fold and serve hot with roasted Bengal gram chutney