Here is a breakfast recipe that will delight the kids and bring relief to mothers.
Whole Wheat Masala Dosa
Kids love anything that comes with potatoes. Why just kids? All of us love potatoes! This one is a healthy twist on the classical South Indian breakfast recipe – Masala Dosa.
Ingredients:
For the Dosa:
Whole wheat flour – 1 cup
Salt – to taste
Rice flour – 1 tbsp
Semolina – 1 tbsp
For the filling:
Mixed vegetables [potato, peas, carrots, cauliflower] – 1 cup, cooked, partially mashed
Turmeric powder – ½ tsp
Onions – 1, large, finely sliced
Green chilies – 2 to 3 [depending on the spice level]
Curry leaves – 5 to 6
Mustard seeds – ½ tsp
Chanal dal – 1 tsp
Salt – to taste
Cooking oil – 3 tsp
Coriander leaves – 2 tbsp
READ ALSO: Healthy breakfast for kids
How To Make:
For Dosa Batter:
Mix the flours well using a spoon.
Add enough water to make a batter of pouring consistency.
Add salt to taste and keep aside.
For the Filling:
Wash the veggies thoroughly, sprinkle turmeric powder, add a little water, and pressure cook for 3 whistles.
Uncover the cooker, take out the veggies, mash partially using a wooden masher and keep aside.
Place a medium sized kadhai on medium heat.
Heat the oil and add mustard seeds.
After mustard seeds spluttering, add chana dal and curry leaves. Ssauté until the dal turns slightly brown.
Add onions and green chilies and sauté until the onions turn golden brown.
Add mashed veggies and salt and mix well for even distribution.
Cook for a minute more, add coriander leaves and give a quick mix.
Remove from heat and keep aside.
How to Proceed:
Preheat a non-stick tawa on medium heat by brushing it evenly with a little oil.
Pour a ladle full of dosa batter and spread out in concentric circles.
Cook for a full 3 minutes on medium to high heat or until the bottom portion turns golden brown.
Flip over and cook for 2 more minutes on low to medium heat.
Once again flip.
Take about 2 tbsp of the masala filling and spread on one side of the dosa.
Using the spatula, roll the dosa like a Swiss roll.
Turn upside down and cook for 30 seconds.
Serve hot along with a chutney or ketchup
Post Your Comments