Dosa is one of the most common and most loved dishes across India. There are umpteen variations and varieties of dosa. You cannot find a single restaurant in India that does not serve this dish for breakfast and evening snacks. This just shows how Indians love this simple dish so much.
The diabetic is usually deprived of even the most common and easily available dishes such as dosa because it is made of rice. Diabetics always have to be very careful about what they eat. You never know which food triggers the blood sugar level.
That is the reason most diabetics either do not care and eat anything and everything or they get depressed and heartbroken.
Well, I obviously did not want my husband who is also diabetic to be deprived of any tasty dish.
So I tried making dosa with sprouted green gram and wheat rava (semolina) and mint leaves chutney to go with it. It was just too delicious and my husband does not miss the rice flour dosa anymore.
Sprouted Green Gram Dosa
- 1 cup of wheat rava
- 1/2 cup of sprouted green gram
- 1 onion
- 2 green chillies
- 1 teaspoon jeera
- 1 small cup of curd
- A few curry leaves
- Salt as required
- Cooking oil for making dosa
- Soak wheat rava for 1 hour.
- Grind the soaked rava into fine paste.
- Grind sprouted green gram, onion, green chilli, jeera and curry leaves into fine paste.
- Mix the ground sprout with ground wheat rava paste.
- Add enough salt to the batter and mix well.
Method for making dosa :
- Beat the curd well.
- Add it to the batter.
- Add more water if required.
- The consistency of the batter should be thick enough to thickly coat on a ladle when dipped.
- Heat a non stick tawa and pour a ladle full of batter on to the tawa and spread round with the back of the ladle evenly but slightly thick in size.
- Pour 1/2 teaspoon of oil over it.
- Remove with spatula when it turns brown on both the sides.
- Serve hot with pudina (mint leaves) chutney.
Mint Leaves Chutney
- 1 bunch of pudina
- 3 tablespoon of urad dal
- 1 tablespoon of channa dal
- 1/2 teaspoon of pepper
- 3 or 4 red chillies
- A small quantity of tamarind
- 3 flakes of garlic
- 1 onion – to be cut into pieces
- 1 tomato – to be cut into pieces
- 2 teaspoon of cooking oil
- 1 teaspoon of hing (asafoetida)
- Salt as required
- Wash pudina leaves and keep it aside.
- Put 1 teaspoon oil in the pan.
- Add onion, garlic and tomato pieces and fry till the onion becomes soft.
- Grind fried onion along with pudina leaves to make pudina paste.
- Again put 1 teaspoon of oil in the pan and fry urad dal, channa dal, pepper, red chillies and hing till urad dal becomes red.
- Grind the fried dals along with tamarind and salt coarsely .
- Mix the pudina paste and the fried dals and stir it well by spoon or using the mixer.
- Serve with dosa.