Gluten Free | Low GI | Low Carb | Grain Free | Vegan | Lactose Free
Serves – 2
|Green Moong Dal||½ Cup, soaked overnight||<40||Low|
|Chickpea (Besan) Flour||¼ Cup||35||Very Low|
|Garlic||1 Clove||<20||Very Low|
|Ginger||½ a piece.||<10||Negligible|
|Green Chili||1 in number.||0||Nil|
|Non-Refined Oils or Ghee||1 Tbsp.||0||Nil|
|Salt||As per taste||0||Nil|
|Masala Mix (Stuffing)|
|Non-Refined Oils or Ghee||½ Tsp.||0||Nil|
|Onions||1 Tbsp., finely chopped||<10||Negligible|
|Mustard Seeds||1/8 Tsp.||<10||Negligible|
|Curry Leaves||3-4 leaves||<10||Negligible|
|Turmeric Powder||A pinch||<10||Negligible|
|Pumpkin* or Bottle Gourd (Dhoodi)||1/8 Cup, boiled, peeled and mashed||75||High|
|Coconut (fresh)||½ Tbsp., grated||<40||Low|
|Corriander||½ Tbsp., chopped||<10||Negligible|
|Cumin Seeds||¼ Tsp.||<10||Negligible|
|Salt||As per taste.||0||Nil|
*Pumpkin appears to have a high Glycemic Index of 75 but has a very low Glycemic Load of 3. Although the vegetable is high in naturally occurring sugars, the rate of its conversion to glucose is considerably low because of the load. This avoids any sudden surge of glucose levels in the blood stream. Besides it’s a rich source of Vitamin A and soluble fibre that keeps you fuller for longer.
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
1 . To make the Dosas-
- Grind together the soaked and sprouted moong dal, ginger, garlic and green chillies. Form a paste, add more water if required to make dosa like consistency.
- Add in the salt and besan and whisk well to avoid lumps
- Cover with a lid and keep aside for it to ferment for 15 minutes.
2. To make the Masala Mix-
- While the batter ferments make the masala mix. Heat the oil in a non-stick pan. Add in mustard seeds, curry leaves and turmeric powder.
- When the mustard seeds splutter, add all of the remaining masala mix ingredients. Combine well and cook on a medium flame for 2 mins.
3. To make the Masala Dosa-
- Heat a non-stick tawa and grease it using the oil.
- Pour a ladleful of the dosa batter on to he tava on a medium flame and spread it evenly in a circular motion. While it cooks keep smearing oil around the edges till dosa turns slightly brown in color.
- Flip over the other side and do the same. Cook both the sides well.
- Now spread a portion of the masala stuffing over the dosa. Cook for a minute or two and fold either sides of the dosa.
- Repeat the steps for making one more serving. Remove from the pan and serve hot masala dosas with some Sunny Seedy Chutney. Enjoy!