Servings: 2 (Yield: 4 Medium Dosas)
|Quinoa||20 Gm, ¾ Cup (Soaked)||53||Borderline Moderate|
|Pumpkin Pulp||3 Tsp||<15||Very Low|
|Ginger||2 Tsp (Grated)||<15||Very Low|
|Coconut Oil||1 Tsp||0||Negligible|
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
METHOD OF COOKING
1. Add all these ingredients in a high-powered blender. Add cumin powder, turmeric powder and red chilli powder as per your taste.
2. Slowly adding water as needed, blend it into a batter like consistency.
3. Heat the skillet on a medium-high heat with two drops of coconut oil. Spread the batter evenly in circular motion to make them like crepes.
4. Flip them on the other side. Both sides should turn nice golden brown in colour.
Nutritional Chart (Nutrients/Serving)
|Energy (Kcal)||Protein (Grams)||Carbohydrates (Grams)||Fats (Grams)|
Nutritional Comments: You often want to have dosas for dinner, but the use high carb grains make you feel bloated plus you are worried about spiking sugar levels at night. This dosa is your solution. Pumpkin goes very well with quinoa, they complement each other. The pumpkin-quinoa dosa gives you the best of both ingredients- high fibre , low carb from quinoa, high doses of Vitamin C, iron and folic acid from the pumpkin making this a healthy variation to your normal rice udad dal dosa. It may be a little low on protein- you can either grind in some pumpkin seeds in the batter (you wouldn’t even taste it and it will give you around 3 gm carbs) or have it with fresh peas chutney.