Healthy Masala Dose

Healthy Masala Dose

In South India, we all love having Dose. We have Doses as a snack, breakfast, lunch or dinner. There are varieties of Doses available. I have also seen a street side Dose stall that sells 99 varieties of the dish. Some of which include manchurian dose, chowmein dose, etc. You name a dish and probably someone somewhere has made a Dose from the dish.

In my family, we are a fan of this dish. My brother when he was just a few years old,used to have only Dose for breakfast, lunch and dinner. It tastes amazing especially when you add a teaspoon of ghee or butter.

For some of us who love to have a guilt free version of every dish, brown rice dose is perfect. You just need to have a batch of batter ready in the refrigerator which you can pull out anytime you want to have a healthy nutritious food. This batter recipe is foolproof and healthier compared to the one made using white rice.

Healthy,diabetic friendly Masala Dose

Prep Time16 hrs
Cook Time30 mins
Total Time16 hrs 30 mins
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Indian, Karnataka, South Indian
Keyword: delicious, diabetesfriendly, guiltfree, healthy
Servings: 25

Equipment

  • Mixer/ Grinder

Ingredients

For dose batter

  • 2 cups brown rice
  • 1 cup urad dal (uddina bele)
  • 1 tsp fenugreek seeds/methi seeds/menthya kaalu
  • salt as per taste
  • 7 cups water
  • 3 tbsp beaten rice (poha or avalakki)
  • Oil/Ghee/Butter to roast the doses

For coconut chutney

  • 1 cup fresh grated coconut
  • 2 green chillies
  • 4 tbsp puthani/roasted bengal gram
  • salt as per taste
  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp uddina bele/urad dal
  • 1 tsp channa dal/kadle bele
  • 1 pinch hing/asafoetida
  • 1 sprig curry leaves
  • 2 dry red chillies

For sambar

  • 2 tsp oil (tempering to prepare masala paste)
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 small onion
  • 2 tbsp roasted bengal gram/puthani
  • ½ cup freshly grated coconut
  • 2 tsp channa dal/kadli bele
  • 4-5 dry red chillies
  • 5 cups water
  • 1 tbsp oil (to prepare sambar tempering)
  • 1 tsp mustard seeds
  • 1 pinch hing
  • 1 sprig curry leaves
  • lemon sized tamarind ( soak it in 1/2 cup water for half an hour)
  • 1.5 cups toor dal/togari bele
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp jaggery powder/a small piece of jaggery

For Aloo Palya

  • 2 tsp Oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal/uddina bele
  • 1 tsp chana dal/kadle bele
  • 1 dry red chilli
  • 2 green chillies finely chopped
  • a pinch of hing/asafoetida
  • few curry leaves
  • 1 small onion finely chopped
  • ½ tsp turmeric
  • salt as per taste
  • 1 tsp sugar
  • 3 medium potatoes boiled and mashed
  • 3 tbsp coriander leaves finely chopped
  • 2 tsp lemon juice

Instructions

Preparing the batter

  • Wash the rice, lentils and methi seeds all together for 3-4 times in water and soak them overnight or for 6-8 hours.
  • Wash and soak avalakki for an hour before starting the grinding procedure of the batter.
  • Grind all the ingredients in a wet grinder/mixer into a smooth batter.
  • Add salt and let the batter ferment overnight or for 6-8 hours at room temperature.
  • After fermentation the batter should have doubled in size. Now the batter is ready.

Preparing chutney

  • In a blender, add coconut,roasted bengal gram,green chillies and salt and blend it into a coarse paste.
  • In a pan,add oil. After the oil heats up, add in the mustard seeds. After the mustard seeds splutter, add in urad dal,channa dal, dry red chillies,hing and curry leaves. Cook it for a minute and turn the heat off.
  • Add the tempering to the blended mixture and mix. Chutney is ready to be served!

Sambar recipe

  • Heat up a pan and add coriander seeds, cumin seeds, shallots, roasted bengal gram, coconut,chana dal and dry red chillies. Roast everything until you get a nice aroma of all the masalas.
  • Add water and grind it into a coarse paste.
  • Keep it aside and heat up a pan. Add oil, mustard seeds, curry leaves and hing.
  • Once the mustard seeds start spluttering. Add in the shallots or onion pieces if you don't have shallots. And roast until the shallots are cooked.
  • Add in tomatoes and cook until the tomatoes are mushy.
  • Add the masala paste. Add in tamarind soaked in water. Cook until oil starts separating from the masala.
  • Now add the cooked dal and cook it on a low flame for 8-10 minutes.
  • Garnish it with some chopped coriander leaves. Sambar is now ready to be served with doses. You can have this sambar with some piping hot idlis.

Aloo palya recipe

  • Heat oil and add mustard seeds, urad dal,chana dal,green chillies, dry red chilli,hing and curry leaves.
  • Saute and let it splutter.
  • Add onion and saute until the onions are slightly translucent.
  • Add turmeric and saute.
  • Add in the boiled and mashed potatoes, salt, sugar and combine well.
  • Switch off the flame and add lemon juice and coriander leaves. Mix everything well. Aloo palya is ready to be served with masala dose.

Preparing doses

  • Keep a flat pan (tawa/hanchu) to heat on a medium flame.
  • Take a ladle full of batter and pour it on the pan and spread it in a uniform circular motion to form a round dose.
  • Mix the batter well. Grease the pan with oil/ghee/butter.
  • Cook it for around 10-20 seconds and spread a teaspoon or two of the masala according to your preference. Pour a tsp of oil all over the dose and a teaspoon of potato palya. Cover the pan with a lid and cook for 1 minute on a low to medium flame.
  • Close the dose from two sides after the bottom side of it is golden brown in color/perfectly roasted.
  • Remove the dose from the pan and serve it on a serving plate with chutney and sambar.

Notes

  • If you are living in colder countries like me, it is better to add salt to the batter before fermentation.
  • You can keep the batter wrapped up in a thick blanket or in the oven with oven lights switched on for fermentation if you are living in colder countries.
  • I use a cut onion to smear oil on the tawa or skillet, it helps spread the oil evenly on the tawa and also to take the dose off the tawa in one go.

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