With monsoons in full swing, food cravings are at an all-time high any time of the day. Pakodas and chai are perfect baarish ke saathi but one cannot risk health by indulging every time. Moreover, if you’re like me then the day has to start right on a healthy note. Breakfast is the most important meal of the day and must be balanced, filling as well as tasty. As a vegetarian, I’m often creating recipes that can include a good helping of protein and this one ticks all the right boxes.
This is an easy, protein-rich recipe that’s one of our breakfast favourites. It’s perfect in this lovely weather and multiple helpings, if at all, won’t hurt either. The best part is that you can make the batter beforehand and keep it in the fridge for 2-3 days too.
For Dosa batter:
Sprouted moong – 1 cup
Oats – 1/2 cup
Rava – 1/2 cup
Dahi – 1/2 cup
Rice flour – 2 tbsp
Green chillies – 4-5
Cumin seeds – 1 tsp
Salt to taste
Ghee for roasting
Coconut chutney, groundnut oil and Podi powder
1. Mix rava and dahi and let them ferment for 10-15 mins. Soak oats in water and keep it aside too.
2. In a mixer, blend sprouted moong, cumin seeds and green chillies. Blend soaked oats separately. Mix them with the rava batter and add rice flour.
3. Add salt as per taste and adjust the consistency by gradually adding water. Your batter is ready.
4. Heat a tava and pour a ladleful of batter in the centre. Spread it out evenly. Grease with ghee and make sure that it spreads throughout.
Roast on medium flame till it turns a crisp brown.
5. Serve hot with coconut chutney and podi powder with groundnut oil.
You can add potato sabzi to your plate and make this a complete meal. This dosa will be thicker than the regular dosa and may take slightly longer to roast. You won’t mind when it’s ready to eat though! Try it out today and let me know if it passed the test of your tastebuds too.
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