Whole-grain, low carb, high-fiber dosa
 
Prep time
Cook time
Total time
 
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Ingredients
  • For Dosa Batter:
  • 1 cup whole grain urad dal (whole split black lentils)
  • 1½ cups parboiled rice
  • 1½ cups brown rice
  • 1 teaspoon fenugreek seeds - optional
  • ½ teaspoon non-iodized salt
  • oil, for frying preferably ghee or coconut oil
  • For chutney:
  • 1 cup - whole unsalted peanuts
  • 5-10 green chillies depending on your spice level.
  • ¼th tsp - coriander seeds - optional. adds great flavor if used.
  • 5 garlic cloves
  • salt
  • 1 tbsp - fresh tamarind juice - optional
  • For chutney tampering
  • 1 tbsp oil, I used coconut oil
  • ¼th tsp black mustard seeds
  • ¼th tsp cumin (jeera)
  • ⅛th tsp - turmeric
  • curry leaves
  • cilantro for garnishing
  • Potato Filling:
  • Coconut oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 red chillies
  • 1 medium onion, diced
  • Pink Himalayan salt
  • ½ teaspoon turmeric
  • 1 tsp ginger garlic paste
  • 6 to 8 curry leaves
  • 2 small green chiles,
  • 5 pounds potatoes boiled, peeled and cubed
  • 1 bunch cilantro
Instructions
  1. Dosa batter: Day 1 morning - Place dal, rice, and fenugreek seeds together in a bowl, rinse well and cover with water. Soak for 4 to 6 hours.
  2. Day 1 evening - Drain water and grind in blender or wet-dry grinder with enough water. Do not add excess water. Grind to a paste.
  3. Place batter bowl in a warm place where it is > 80ºf for at least 8 hours till batter bubbles and fluffs up with fermentation. I place in oven with the light on. Or keep in a microwave oven with the door open a bit. Keeping the door open will keep the light on and makes oven warm.
  4. Day 2 morning - Make the potato filling:
  5. Heat oil in a skillet over medium heat.
  6. Add red dried chilies, fry till brown.
  7. Then add mustard seeds. When they splutter, add cumin seeds.
  8. Now add green chilies and onion. Cook, stirring until onions have softened, about 5 minutes. Add turmeric, ginger garlic paste and curry leaves. Stir to coat.
  9. Add potatoes. Cook, stirring well to combine until liquid has evaporated, about 5 minutes. Add salt.
  10. Garnish with cilantro.
  11. For chutney:
  12. Roast peanuts until golden brown.
  13. Add oil to a pan. Fry green chilies, garlic. and coriander seeds till golden brown. Turn off the stove.
  14. Add salt, tamarind juice and Grind all together to semi watery paste with enough water.
  15. For tampering:
  16. Add oil to a small pot.
  17. When hot, add mustard seeds. When they start spluttering, add cumin. Cook until golden brown.
  18. Add curry leaves. When they stop spluttering, add turmeric powder. Turn off the stove.
  19. Add tampering to chutney while it is still hot. De-glaze tampering pot with little chutney.
  20. Day 2 morning - Make dosas. Heat griddle or iron skillet over medium heat.
  21. Spread ghee in the pan. Using a big steel spoon, pour a spoon full of batter over the griddle. Then starting from the center spread batter in a circular motion till dosa is thin and big. Spread few drops of ghee.
  22. Add ½ cup potato filling on top of dosa.
  23. Fry dosa on medium heat not to burn on the bottom. Carefully remove dosa from griddle using a spatula. Close from both sides.
  24. Serve immediately with peanut Chutney.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/whole-grain-low-carb-high-fiber-dosa/