Some love it crisp, some love it soft. Some love it with chutney, some with molagapodi. In short, everyone loves a good dosa. A combination of rice and lentils, that makes it a complete vegetarian protein, is one of the healthiest breakfasts there is. But when you see this being served in restaurants or road side stalls, where they literally pour a month’s supply of oil or ghee into it, gives it a bad rap.
Some see dosa as a time consuming affair. Soak, grind, ferment, then prepare, it does have many steps. How about cutting short a few steps and still having those delicious, hot off the griddle dosas at home, also made healthier? That’s what my today’s post is about.
White polished rice swapped with red rice, but in a flour form. The rinsing, soaking and grinding step, gets replaced by ready available flours and you are that much closer to a really good dosa.
Watch my video on tips to make the perfect dosa:
Red rice flour is available in most large supermarkets, health food stores and organic brands. It is slightly coarse, and light red in colour (of course). Use it in place of rice flour in any other recipe, for added nutrition in terms of anti oxidants and fiber, also diabetic friendly. Udad dal flour is also available in many supermarkets these days. Or you could lightly roast the dal and finely powder it in a mixer or get it ground in your local flour mill (if you do have access to one of those).
Serve with a homemade flaxseed molagapodi, as shown in the photo.