Tata Sampann Recipes: Besan Rava Instant Dosa
Breakfast is always a hectic time for everyone. Making breakfast while getting ready for work and your day, while ensuring that the breakfast is also a nutritious one, is a massive task. Many a times, we resort to packaged food such as biscuits and sugar-laced cereals while we are in a hurry. Breakfast is an important meal as we break our night long fast and prepare for the new day. It must be wholesome; comprising of carbohydrates, proteins, healthy fats and fibre to help us kickstart our day. And making a nutritious breakfast doesn’t always have to be a difficult task.
For example, making the traditional dosa can take a lot of preparation. To make things easier, you can try this new recipe for instant dosa which uses simple and nutritious ingredients such as besan (chickpea flour) and rava – similar to a besan chilla recipe. This is made into a dosa batter by adding dahi (curd) and water to it. Sounds simple, doesn’t it? It really is that simple. Pair this with a tasty aloo sabzi and you are all set for your day.
If you are wondering what makes this breakfast dish healthy, it is the key ingredient - besan. It is full of vitamins and minerals, with 1 cup (92 grams) providing almost 101% of the RDI for folate which makes it a great option for pregnant women. Besan is a low-GI (glycaemic index) food that has a more gradual effect on blood sugar than white flour. It is high in fibre, which may help improve blood lipid levels. Besan is also an excellent protein source for vegetarians and vegans, as they contain 8 of the 9 essential amino acids, the structural components of protein that must come from your diet.
Take a look at this recipe from Bharatz Kitchen to get this easy breakfast recipe of besan dosa, just like the besan chilla recipe.
For the dosa
- 1.5 cup Tata Sampann Besan
- 2 cups Rava/Sooji
- 1 cup dahi
- 1 cup water
- 4 medium sized boiled potatoes
- 1 onion, finely chopped
- 3 tomatoes, finely chopped
- 3-4 green chilies, finely chopped
- 1-2-inch ginger, finely chopped
- 2 tbsp oil
- ½ tsp saunf (fennel) seeds
- ½ tsp methi seeds
- ½ tsp mustard seeds
- ¾ tsp jeera (cumin) seeds
- 4-5 curry leaves (optional)
- ½ tsp Tata Sampann Turmeric Powder
- ½ tsp Tata Sampann Red Chilli Powder
- 1 tsp Tata Sampann Coriander Powder
- 1 tsp Tata Sampann Kasuri Methi
- 1 tsp Tata Sampann Garam Masala
- Chopped coriander leaves
1. Start by making the dosa batter. In a bowl, add the besan, rava, dahi, salt, sugar and one cup water. Mix this well. If the batter is too thick, use some more water to bring it to a dosa batter consistency.
2. To make the sabzi, heat some oil in a pan. Add fennel seeds, methi seeds, mustard seeds and cumin to this. You can also add some curry leaves to this tadka.
3. Once the whole spices sizzle, add the onions and roast them for two minutes.
4. Add the finely chopped ginger and green chilies. Roast this till the onions are golden brown.
5. Add the chopped tomatoes to this. Followed by salt, turmeric powder, red chili powder and dhania powder. Mix this well.
6. Cover the pan and let the tomatoes cook for 3 – 4 minutes. To help the tomatoes cook quickly, you can also add some water to it.
7. Once the tomatoes are cooked properly, add the mashed potatoes. Followed by kasuri methi, garam masala and chopped coriander leaves. Incorporate this well.
8. Season your dosa pan by coating it with oil, sprinkling some water on it and wiping it off completely. This will help in making the besan rava dosa crispier.
9. Once this is done, spread the besan rava dosa using a ladle. Make sure that it is roasted well.
10. Serve the besan dosa with aloo sabzi.
Just like besan chilla recipe, this recipe turns out to be a good choice for a healthy, between-meals meal. It can be a good option for those watching their weight, on account of besan and its low-GI properties. Any other besan recipes come to your mind? Do share them with us.
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