Tomato Dosa (Using Brown Rice and Masoor dal) | No Fermentation Dosa


                                                    Okay! I agree this is getting a bit too much. A new dosa every week? But when the husband is a super crazy dosa fan and keeps hunting for new varieties, how can there not be so many dosas on the wife’s blog. Yes, this recipe too is his find. I still remember his happiness when he found this dosa recipe as if he had found a long lost hidden treasure.

                                                     The dosa did turn out to be a treasure as it came out really well. The flavors of brown rice and masoor dal blended quite well while poha gave it the softness and tomato contributed to the sourness. We enjoyed it with a simple coconut chutney. You can just soak the rice and lentils for few hours and grind. That’s it! A delicious dosa which requires no fermentation is ready to be devoured.


                                                     So do try this dosa when you have those extra ripe tomatoes to finish off or when you are in a mood to try something different. This healthy and filling dosa will definitely give a great start to your day. Happy and Healthy Cooking!

Health Benefits of Brown rice: According to whfoods, when brown rice is produced, only the outermost hull is removed and is least damaging to the nutritional value. It is an excellent source of Manganese too which is important for a healthy nervous system. 

Health Benefits of Masoor Dal: Protein and fiber rich, contains folate, Vitamin B1 and minerals. good source of Potassium and Iron. Consuming fiber rich lentils helps in managing blood sugar levels as the sugar levels don’t rise rapidly after a meal.

 
RECIPE:

Adapted fromdrchdietfood

Ingredients:
1 Cup Brown Rice (I used the regular Kerala rice/ Matta rice)
1/4 Cup Masoor Dal/ Red Lentils
1/4 Cup Poha/ Flattened rice/ Beaten Rice
2 tsp Methi/ Fenugreek seeds
2 medium sized Tomatoes, chopped
Salt to taste

Recipe:
1. Wash brown rice, masoor dal, poha and methi well in water and soak overnight or for 5 to 6 hours.

2. Add chopped tomatoes in a mixer and blend to a smooth puree.

3. Now drain the soaking rice-dal mixture and add to this puree. Grind to a smooth batter adding water as required. The batter should be that of pouring consistency. Add salt and mix well.

4. Heat a dosa griddle and pour a ladle full of batter in the center of the griddle. Since the dosas are very soft, it would be better not to spread like regular dosas.

5. Cover and cook on medium flame till the top surface of the dosa cooks.

6. Flip and cook for half a minute.

7. Remove the dosa and repeat the same with the rest of the batter.
Serve with a chutney of your choice.

Notes:
* I have not added oil to cook this dosa and have used my non stick dosa pan. You can add little oil if using cast iron griddle.
* This batter needs no fermentation as the tomatoes provides the sourness enough to make it delicious.
* You can substitute masoor dal with urad dal or moong dal.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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