Wheat Dosa/ Pancake

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Wheat Dosa

  • Author: Lissa Thomas
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Wheat dosa is a flavorful and nutritious South Indian pancake made from whole wheat flour, spices, and herbs, offering a delightful fusion of tradition and wholesome goodness in every bite.

 


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Ingredients

  • 1 cup whole wheat flour
  • 2 tbsp rice flour
  • A dance of finely chopped onions, green chilies, and ginger
  • 1 tbsp coriander leaves chopped
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Water, as needed
  • 1 tsp oil or ghee

Instructions

  1. Prepare the Batter:
    • In a large mixing bowl, combine the whole wheat flour, rice flour, chopped onion, green chilies, grated ginger, coriander leaves, cumin seeds, and salt.
  2. Add Water:
    • Gradually add water while stirring continuously to make a smooth batter. The consistency should be similar to that of a regular dosa batter, slightly thicker than crepe batter. Let the batter rest for 15-20 minutes.
  3. Heat the Tawa:
    • Heat a dosa tawa or non-stick skillet over medium heat. Once hot, sprinkle a few drops of water on the surface. If it sizzles and evaporates immediately, the tawa is ready.
  4. Make the Dosas:
    • Stir the batter well. Pour a ladleful of batter onto the center of the tawa.
    • Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Start from the center and work your way outwards.
    • Drizzle a teaspoon of oil or ghee around the edges of the dosa and a few drops on top.
  5. Cook the Dosa:
    • Cook the dosa on medium heat until the bottom turns golden brown and crisp. The edges will start to lift slightly when it’s ready to flip.
    • Carefully flip the dosa using a spatula and cook for another minute or until golden brown on the other side.
  6. Serve Hot:
    • Once both sides are cooked to your liking, transfer the dosa to a plate.
    • Serve hot with your favorite chutney or sambar.


Nutrition

  • Serving Size: 3
  • Calories: 158 Kcal
  • Fat: 6
  • Carbohydrates: 19
  • Protein: 3.5

Keywords: Healthy breakfast, Healthy recipe, Vegetarian, Diabetic diet

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Raggi Puttu with Stuffed Vegetables

 

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Raggi Puttu with Stuffed Vegetables

  • Author: Lissa Thomas
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Puttu is a nutritious dish that is best served steamed for breakfast or dinner. Puttu can be made with a variety of flours, including corn, rice flakes, and millets, but it is typically made with raw rice, red rice, or ragi flour. Puttu pairs well with popular combos like bengal gram/kala chana curry or moong dhal curry.


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Ingredients

  • 1/2 cup ragi flour (finger millet)
  • 1 tbsp fresh coconut
  • 1 tbsp grated carrot
  • 1 tbsp grated amaranth leaves
  • 1 tbsp grated beetroot
  • Salt as per the taste
  • Water as required

Instructions

  • Place the ragi flour in a wide mixing bowl, add salt into it.
  • Add water a little at a time and rub into the flour, until you notice that when you try to make a fistful of ball, it will hold together and when you press the ball it will it will crumble down.
  • When you get this consistency, stop adding water, ragi puttu mixture is ready for steaming.
  • Mix the grated vegetables together
  • Boil water in a Puttu Maker or steamer. When the steam starts coming, take the puttu maker (puttu kutti or chiratta puttu) and add the prepared ragi puttu mixture till you reach half way.
  • Add the vegetables  mix in the center to create a layer and then fill the remaining puttu mixture and add some grated coconut to the top. Don’t press the mixture down into the puttu maker, it will become hard and not let the steam pass through and cook it through.
  • Keep the filled puttu kutti on the top of the puttu maker and allow it to steam. Allow the ragi puttu to to steam until you notice steam coming through from the top. Once you notice steam coming through the top holes, continue to steam for 5 to 6 minutes. After which turn off the heat.
  • To remove the ragi puttu, open the lid and press through one end and slide the puttu onto a serving plate and serve hot.
  • Serve the ragi puttu along with black chana or moong dhal curry


Nutrition

  • Serving Size: 1
  • Calories: 137 kcal
  • Fat: 5 g
  • Carbohydrates: 21.2 g
  • Fiber: 4 g
  • Protein: 5.5 g

Keywords: Healthy breakfast, Healthy recipe

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Quinoa dosa 2

Quinoa Dosa

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Quinoa dosa 2

Quinoa Dosa

  • Author: Riddhi Bhatt
  • Prep Time: 20-25
  • Cook Time: 2-3 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Gluten Free

Description

Quinoa dosa is a nutritious twist on the traditional South Indian dosa. This recipe combines quinoa, urad dal, and rice to create a fermented batter that’s rich in protein and fiber. The dosas are thin, crispy, and can be customized with your favorite toppings or fillings. They make for a wholesome and satisfying meal, perfect for breakfast or brunch.


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Ingredients

Ingredients For Quinoa Dosa:-

For the Dosa Batter:

  1. Quinoa 1 cup
  2. Urad dal (split black gram) ¼  cup
  3. Rice (any variety, preferably short-grain) ¼ cup
  4. Poha (flattened rice) ¼  cup
  5. 1/2 tsp fenugreek seeds
  6. Water (for soaking)
  7. Salt to taste

For Making Dosas:

  1. Oil or ghee (for greasing the dosa)
  2. Optional toppings/fillings: chopped vegetables, grated cheese, or any other filling of your choice

Instructions

  1. Soaking:
  • Rinse the quinoa, urad dal, rice, and poha separately in cold water.
  • Soak the quinoa, urad dal, and fenugreek seeds together in enough water for 4-6 hours or overnight.
  • Soak the rice and poha together in a separate bowl for the same duration.
  1. Grinding:
  • Drain the soaked quinoa, urad dal, and fenugreek seeds.
  • Drain the soaked rice and poha.
  • Grind the quinoa, urad dal, and fenugreek seeds together with enough water to make a smooth batter. The consistency should be similar to regular dosa batter.
  • Grind the rice and poha together with a little water until smooth.
  • Mix the two batters together, add salt to taste, and mix well. The batter should be of pouring consistency.
  1. Fermentation:
  • Cover the batter and let it ferment in a warm place for about 8 hours or overnight. The fermentation time may vary depending on the temperature of your kitchen.
  1. Making Quinoa Dosas:
  • Heat a non-stick or cast-iron skillet (dosa tava) over medium heat.
  • Once hot, reduce the heat to low, and grease the skillet with a little oil or ghee.
  • Pour a ladleful of the quinoa dosa batter onto the center of the skillet.
  • Quickly spread the batter in a circular motion from the center outwards to form a thin dosa.
  • You can make it as thin or thick as you prefer.
  • Drizzle a little oil or ghee over the dosa and around the edges.
  • Cook until the dosa turns golden brown and crispy on the bottom side.
  • If you want to add toppings or fillings, sprinkle them on the dosa at this point.
  • Fold the dosa in half or roll it up and remove it from the skillet.
  • Repeat the process with the remaining batter.


Nutrition

  • Serving Size: 1
  • Calories: 120-150 kcal
  • Fat: 1-2 grams
  • Carbohydrates: 25-30
  • Fiber: 2-3 grams
  • Protein: 5-6 grams

Keywords: Quinoa Dosa

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Oats Chilla

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Oats Chilla

  • Author: Shampa Banerjee
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: North Indian
  • Diet: Vegetarian

Description

Oats chilla, a savory Indian pancake made from oats and various spices, is a nutritious and delicious breakfast or snack option. This versatile dish combines the goodness of oats with an array of colorful vegetables, making it a wholesome choice for those looking to boost their nutrition intake.

 


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Ingredients

  • 1 cup rolled oats
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup finely chopped bell peppers (red, green, or yellow)
  • 1/4 cup grated carrot
  • 23 finely chopped green chilies (adjust to your spice preference)
  • 2 tablespoons chopped fresh coriander leaves
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • 1/2 teaspoon red chili powder (optional)
  • 1/2 teaspoon turmeric powder
  • Water as needed
  • Cooking oil or ghee for shallow frying

Instructions

  • Begin by dry-roasting the rolled oats in a pan over low heat until they become slightly golden and emit a nutty aroma. Allow them to cool.
  • Grind the roasted oats into a fine powder using a blender or food processor.
  • In a mixing bowl, combine the oat flour, chopped onions, tomatoes, bell peppers, grated carrot, green chilies, fresh coriander leaves, cumin seeds, salt, red chili powder, and turmeric powder.
  • Gradually add water to the mixture and whisk until you achieve a thick batter-like consistency. Let it rest for 10-15 minutes.
  • Heat a non-stick skillet or frying pan over medium heat and lightly grease it with oil or ghee.
  • Pour a ladleful of the oats batter onto the hot skillet and spread it into a circular shape to form a chilla. Cook for 2-3 minutes on each side or until golden brown and crisp.
  • Repeat the process for the remaining batter, adding more oil or ghee as needed.
  • Serve the oats chilla hot with yogurt or a chutney of your choice for a nutritious and satisfying meal.


Nutrition

  • Serving Size: 2
  • Calories: 380 kcal
  • Fat: 12g
  • Carbohydrates: 65g
  • Fiber: 12g
  • Protein: 16g

Keywords: oats chilla

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Minty Oats Vegetable soup

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Minty Oats Vegetable soup

  • Author: Mubarra
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 26 minute
  • Yield: 1 1x
  • Diet: Diabetic

Description

This Minty Oats Vegetable soup is one of the easiest recipes to put together for a quick breakfast or even as a dinner option. It is a Fibre rich soup which is not only filling, but also delicious, healthy and nourishing.


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Ingredients

  • 3 tbsp quick cooking rolled oats
  • 2 tbsp chopped carrot
  • 2 tbsp chopped cabbage
  • 1 tbsp chopped mint leaves
  • ½ tsp chopped green chillies
  • ½ tsp chopped garlic (lehsun)
  • ½ tsp chopped ginger (adrak)
  • ½  tsp oil
  • ½  tsp soy sauce
  • Salt (As per taste)
  • Turmeric ( 1/4th tsp)
  • 2 tsp lemon juice

For Garnishing

  • Sprig of Mint
  • 1 tsp of roasted Pumpkin, 
  • 1 tsp of roasted Sunflower seeds and 
  • 1 tsp of roasted Sesame seeds

Instructions

  • Dry roast the Oats on medium high flame for 1-2 minutes.
  • Heat the oil in a deep non stick pan. Then add in chopped green chillies, garlic and ginger and saute on a medium flame for a few seconds.
  • Follow this by adding in the chopped carrots, cabbage (and any other vegetable of your choice) and saute on a medium flame for 1-2 minutes till cooked.
  • Add the oats, saute them for another 1-2 minutes.
  • Add the soy sauce, mix well and bring to a boil. 
  • Finally add the spices (Salt, turmeric and any other spice and herbs of your choice), lemon juice and mint leaves, mix well and continue to cook for 1 minute.
  • Serve immediately and garnish with a sprig of mint and tbsp of mixed seeds on top.


Nutrition

  • Serving Size: 1
  • Calories: 308.31
  • Fat: 10.56
  • Carbohydrates: 37.8
  • Protein: 10.37

 

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