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Main Course

Nutritious Diabetic Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 cup Wheat
1/2 cup Raw rice
1 tbsp Urad dal parippu (Uzhunnu)
1 tbsp Fenugreek seeds (Uluva)
Salt, to taste

Preparation

Step 1
For preparing nutritious diabetic dosa, soak wheat and rice.
Step 2
Soak urad dal and fenugreek seeds in another vessel.
Step 3
Grind wheat and rice adding salt.
Step 4
Grind fenugreek and urad dal. Mix this batter with wheat-rice batter and keep for 5-6 hours.
Step 5
Make dosas using less quantity of oil.
Step 6
Nutritious diabetic dosa is ready. Serve hot with chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Main Course

Nutritious Diabetic Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 cup Wheat
1/2 cup Raw rice
1 tbsp Urad dal parippu (Uzhunnu)
1 tbsp Fenugreek seeds (Uluva)
Salt, to taste

Preparation

Step 1
For preparing nutritious diabetic dosa, soak wheat and rice.
Step 2
Soak urad dal and fenugreek seeds in another vessel.
Step 3
Grind wheat and rice adding salt.
Step 4
Grind fenugreek and urad dal. Mix this batter with wheat-rice batter and keep for 5-6 hours.
Step 5
Make dosas using less quantity of oil.
Step 6
Nutritious diabetic dosa is ready. Serve hot with chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.