Nutritious Dosa
by MOONBEAMS

The addition of barley, soybean and cheese inceases the nutritional value of the traditional south indian dosa. Enjoy it hot pipping from the griddle.

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Nutritious Dosa recipe - How to make Nutritious Dosa

For The Batter
1/2 cup urad dal (split black lentils) (split black gram)
1/2 cup barley (jau)
1 cup ukada rice (chawal)
2 tbsp yellow moong dal (split yellow gram)
1/3 cup chana dal (split bengal gram)
1/3 cup soyabeans
1 tsp soaked fenugreek (methi) seeds
1/4 cup beaten rice (poha)
2 tsp cumin seeds (jeera)
salt to taste

For The Filling
50 gms grated processed cheese
4 tbsp chopped coriander (dhania) leaves
4 tbsp grated carrot
2 green chillies , thinly chopped
1/4 cup chopped onions
oil for greasing

Method

Soak all the dals, rice, barley and soyabean overnight in enough water.
Blend it in a mixer till smooth. Remove and keep aside.
Soak the beaten rice(poha),in enough water for half an hour.
Blend the poha, till smooth and frothy. Remove and keep aside.
Combine the poha paste and mix paste together in a bowl and cover and keep aside to ferment for at least 3 to 4 hours.
Once the batter is fermented, add cumin seeds to the batter and mix well.
The consistency of the batter should not be too thick or thin. Add water if necessary.
Heat the non - stick tava (griddle) and sprinkle little water on it. It should steam immediately.
Pour a spoonful of batter on the tava (griddle) and spread in a circular motion to make a 125mm (5'') thin dosa.
Smear a little oil along the sides, cook til the dosa turns brown.
Add 1 tbsp of the filling to the dosa.
Turn with a spatula when crisp and flip onto the other side.
Repeat with the remaining batter to make 9 more dosas.
Serve hot with coconut chutney and sambhar.