Instant Vegetable Dosa Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 1 cup white or red rice flour

  • 1/2 cup whole-wheat flour

  • 1/4 cup gram flour (besan)

  • 2 cups water, more as needed

  • 1/4 cup carrots, grated

  • 1/4 cup onion, chopped

  • 8-10 curry leaves, chopped

  • 8-10 cilantro leaves, chopped

  • 1 teaspoon chopped ginger

  • 1/2 teaspoon cumin seeds (jeera)

  • 1 pinch asafoetida powder (hing)

  • Ghee, as needed (make organic ghee at home)

  • Rock salt (saindhav salt) to taste

• Benefits

  1. With a mix of diverse lentils, this dosa becomes a rich source of dietary fiber and vegetarian protein, supporting healthy bowel movements while providing vitality and strength to the body.

  2. The spices such as cumin, ginger, and asafoetida present in the recipe stimulate digestion, ensuring the effective breakdown and assimilation of nutrients.

  3. Owing to its unfermented nature, the dosa promotes sattva or purity, fostering clarity of mind and calmness.

• Contraindications

  For those with Pitta dominance, it’s crucial to moderate the usage of spices, particularly chili, to prevent aggravation of the dosha.

Recipe Serves 8-10

Directions:

1. In a large mixing bowl, mix rice, wheat, and gram flour, gradually adding water till a smooth, pouring consistency is achieved.

2. Prior to crafting the dosa, introduce an array of flavors with carrots, onions, curry leaves, cilantro, and aromatic spices to the batter, mixing well.

3. Preheat the griddle, greasing it with ghee. Pour and spread the batter, painting it with more ghee. Once golden-brown and crisp, serve this work of art alongside coconut or cilantro chutney