HEALTHY AND CRISPY SAAME DOSA

CRYSPY SAAME DOSA? You can’t believe, this DOSA is so TASTY and VERY HEALTHY too.

Are you thinking about making this dosa?

Friends, I tell you, it is as simple as you make other Normal Dosa.

To be more specific, we put only 4 main ingredients to this CRYSPY SAAME DOSA.

yet you get a Very-Very Tasty, Crispy, Delicious, and Healthy DOSA.

Let us first know, why SAAME little pearls like Millets are so special.

It is called miracle grains or wonder grains, as it is great food for weight loss.
They are rich sources of Proteins, Calcium, Iron, and minerals like Magnesium, Copper, and Phosphorus.
They help in reducing cholesterol and lowering Blood pressure.
Its highly insoluble fiber helps in preventing Gallstone formation.
The risk of type 2 Diabetes is reduced by consuming this millet.
Reduces the risk of breast cancer in premenopausal women.

After knowing the benefits of this tiny pearl, I am sure you will definitely go for this.

Do you want to know about the Ingredients? Here it is:-

INGREDIENTS FOR MAKING CRISPY SAAME DOSA

Table of Contents

Little millet-1 cup
Rice (raw)-1 cup
Whole Urad gram (without skin)-1/2 cup
Fenugreek (methi)seeds-1 teaspoon full
Salt-1 teaspoon
Water to grind the batter- 1 cup or as required.

The Entire Process of Dosa Making consists of 3 main stages.

first-washing and soaking process.
Second-grinding and fermentation.
Third-bringing Dosa batter to correct consistency, Roasting Dosa and Serving

LET’S BEGIN;

Washing and soaking process for the making of crispy saame dosa.

Take the measured quantities of Little Millet, Rice, Whole Urad, and Fenugreek seeds in different bowls and wash each of them 2-3 times.
Soak them separately in sufficient (3-4 times) water.

Keep it for at least 5-6 hours soaked.

Grinding and fermentation for crispy saame dosa

After soaking for 5-6 hours, wash once more and strain the water completely.

Now in a mixer grinder or wet grinder, put whole Urad and Fenugreek seeds. (soaked)
Run the grinder for about 2-3 mts or till it turns to a fine paste.

Now you can add soaked Rice and millet.
Add enough water to run the grinder.

Do not make the Batter too thin or watery. (this is because after fermentation as is the consistency changes).
Grind the paste till you find the Batter is fine. (when tested between fingers)
You can stop the grinding process at this time.
Remove it in a big bowl, so that it has enough space for fermentation.
Add salt and mix it nicely.

Keep it covered, overnight in a warm place for the fermentation process.
If you fill 3/4 portion of the bowl, the next day after fermentation you will see the Batter raises almost to the top of the bowl.
This is because air gets incorporated during fermentation, and raises the Batter, making it soft and light.

Bringing crispy saame Dosa batter to the correct consistency, Roasting Dosa, and Serving

The next day, add salt and mix it lightly.
The batter should be of pouring consistency. ( but should not spread by itself when put on Dosa pan.)
If you feel the batter is too thick, you can add little water and mix.

Now heat a Dosa pan.

When it is hot, sprinkle some water or wipe the pan with a wet cloth. (wiping is a better option)

Tip;–This process of wiping the hot pan with a wet cloth, brings down the temperature of the pan so the batter sticks to the pan when you spread it.

This results in a Crispy Dosa.

Put a ladle full of Dosa Batter in the center of the pan and spread it with the help of the ladle, in a circular motion to make a nice round Dosa.
Put some oil on the dosa and also on the edges.

Reduce the heat and cover for about 30 seconds.

Nice brown roasted Dosa is ready.

No need to flip, just fold and serve hot with the chutney of your choice.

A VERY YUMMY, HEALTHY, NUTRITIOUS, DELICIOUS, CRISPY SAAME DOSA IS READY TO EAT.

(SPECIALLY FOR WEIGHT WATCHERS IT IS A GOOD OPTION.)

SERVE THIS WITH A NEW, EASY-TO-MAKE RAW MANGO (GREEN CHUTNEY)

let us quickly make a new sizzling hot raw mango green chutney

Ingredients:-

Raw mango-1 cup (chopped pieces)
Green chilies-4-6 nos
Fresh mint leaves-few leaves
Green curry leaves-few for chutney and garnishing
Fresh coriander leaves-few strands
Cumin seeds-1 teaspoon
Salt-3/4 teaspoon
Oil for garnishing- 1 tablespoon
Split Urad dal-1 teaspoon
Mustard-3/4 teaspoons
Asafoetida (hing)-1/4 teaspoon
(this much is enough to make a north Indian chutney)
Fried grams-2 tablespoons (optional) (to give a south Indian touch)

METHOD OF MAKING RAW MANGO CHUTNEY

Put all the ingredients mentioned above, in a Mixer jar.
Add a little water and make a paste.
Taste and balance with little salt and sugar if needed. (1/2 teaspoon)

THIS CHUTNEY TASTES LIKE A NORTH INDIAN CHUTNEY
Now if you want to eat it with Dosa, you can add 2 tablespoons of fried grams and grind again.

Chutney is ready for garnishing.

Garnishing:

Take a small fry pan.
Add oil and keep on a low flame to heat.
Now add mustard seeds, after it crackles, add Split urad dal, and allow it to become brown.
Now put off the flame and add Hing and Curry leaves.
Put this garnishing on the chutney and serve with Millet Dosa.