Want a healthy breakfast? Then try Poha Sooji Dosa. Very easy and nutritious, it is an instant version as there is no fermenting required. You can dish out in a short notice. So next time thinking of preparing dosa for breakfast, do give this recipe a try.
It is an excellent weekend breakfast if you would like to introduce healthy eating in the family. It is also a perfect lunch box meal and a great after school snack. Add any chopped veggies that your kid likes to make them more healthy. So check out the step by step pictorial recipe to prepare it.
- 1 & 1/2 cups poha (flattened rice) I used brown poha
- 1 & 1/2 cups sooji (semolina)
- 1 tbsp. oil
- 1-2 dry red chilies, broken
- 1 tsp. mustard seeds
- pinch of asafoetida
- 1 tsp. urad dal (split black gram lentil)
- 1 tbsp. chana dal (Bengal gram lentil)
- 1-2 sprig curry leaves
- 1 cup yoghurt
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- 2 tsp. idli podi (gun powder)
- 1/2 tsp. baking soda
- pinch of asafoetida (opt)
- salt to taste
- oil to shallow fry
- coconut chutney & sambar to serve
Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Sauté for a few seconds.
Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.
Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.
Add more water to have a batter like consistency. Heat the tawa / griddle and add few drops of oil. Sprinkle some water and wait till it sizzles off. Wipe dry with a kitchen towel.
Pour a ladle of the dosa batter and spread it evenly into a round circle with the back of the ladle. Drizzle some oil over and around the edges of the dosa.
Cook on a medium flame till one side is done, before flipping it over to cook the other side. When done, transfer to a serving plate.
Make similar dosas with the remaining batter. Serve them hot with coconut chutney and sambar.
Heat oil & temper with mustard seeds & whole red chili.
Add curry leaves, asafoetida, urad dal & chana dal. Sauté few seconds.
Add sooji & poha. Stir fry for 2-3 min. or till you get a nice aroma. Set aside
to cool down.
Add yoghurt, green chilies, coriander leaves, idli podi, baking soda,
asafoetida (opt), salt & 2 cups water.
Mix well & set aside for 25-30 minutes.
Pour a ladle of the dosa batter & spread it evenly into a round circle with
the back of the ladle. Drizzle some oil over & around the edges.
Cook on a med. flame till one side is done, before flipping it over to cook
the other side.
Serve them hot with coconut chutney & sambar.
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