For those who don’t know what Dosa is, it can be described as Indian crunchy sourdough crêpe pancake. A breakfast which is light in carbohydrates and sugars, high in protein, fiber is categorized as healthy breakfast. Traditional Dosa has high carbohydrates, no sugar, moderate in protein and fiber. Most of the western breakfasts are not in the healthy category. There are instant versions of dosa’s which are made of semolina. Since semolina is high in carbohydrates, this modified version with little semolina is low in carbs, high in omega-3. Instant flax dosa is a vegan, vegetarian, nut-free and paleo recipe, which gives you 100% nutrition. With a few changes in the recipe, traditional Rava dosa is made with low in carbohydrates and no sugars, high in protein and fiber. A well made Dosa is wonderfully delicious and is a healthy breakfast for busy mornings.
Usual western breakfasts are made of meat, highly processed all-purpose flour, sugars and topped with whipping cream. Choosing savory breakfast over sweet has many benefits. It cuts down a lot of sugars to your daily intake. Adding peppers in breakfast gives you essential minerals which keep you active all day. Instant Rava, flax meal dosa is one of the best Indian meatless options. Choose this best out of vegetarian Indian breakfast dish.
Traditional dosa batter is fermented and can be stored in the refrigerator for a week. Instant Dosa is made in a matter of minutes, but cannot be stored beyond few hours. Instant Dosa is easy and healthy breakfast for busy mornings. A number of instant dosa packages are available in stores these days. Be aware that these products and restaurant dosas contain higher amounts of rice and non-nutritious dehydrated ingredients. Since packaged dosa mix is not fermented, they lack key nutrients. Making dosa out of the readymade package is like consuming a package of dehydrated carbohydrates.
Though instant dosa sounds like an easy process, the right amount of ingredients and consistency is important for successful dosa. Also pouring dosa on right temperature griddle is another key point to note. Dosa making is a bit time-consuming and daunting in the beginning, once you start making your own dosa’s with your own healthy ingredients, you ‘ll go crazy for dosas.
Traditional Dosa is made of fermented batter. Dosa batter doesn’t ferment in cold weather. Instant Dosa doesn’t need fermentation, which makes it great breakfast in winters and in cold countries. Traditional Dosa is usually consumed with peanut chutney and sambar. Instant dosa side is usually perishable ginger chutney, which makes it literally instant. No chutney making needed, eat with homemade perishable ginger chutney.
- 1 tsp - all-purpose flour
- 1 tsp - rice flour
- ½ tsp - semolina
- ½ tsp - flax meal
- Salt
- ¼ tsp - chili powder
- ¼ tsp - coriander powder - optional
- Water
- Healthy oil as coconut oil
- Mix all ingredients and mix well.
- Add 1 cup of water and mix well. Make sure there are no lumps.
- Make batter watery consistency as shown in the picture.
- Heat a thick bottomed griddle to medium-high.
- Coat with little oil. Pour batter slowly on a hot griddle.
- When you pour, batter spreads with many holes. Fill big holes with batter. Do not fill small holes.
- Pour few drops of oil or ghee.
- When dosa is completely cooked, remove.
- Serve plain or with ginger chutney.
Hi Ujwala,
This sounds delicious!
If I omit the all purpose flour, would the dosa still come out to be crispy?
All purpose flour binds the batter to form as dosa. I tried without it, Dosa didnt come out intact. So I settled with minimal all purpose flour I can use in the recipe.