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Nutrition
Gluten-free Lentil Dosa
Delicious and crisp, dosas are an all time favourite. Nutritionist Dr Lakshmi Kilaru has devised a gluten-free and easy-to-follow recipe to prepare this paper-thin lentil dosa, minus the rice.
This recipe does not use any rice, and is perfect for those looking to consume a protein-rich diet. Dosas traditionally contain fermented rice, but this recipe is a gluten-free version. In fact, any combination of dals can be used for this recipe, such as toor, channa, or even urad dal, along with green moong. The best part of this recipe is that you can meal-prep in advance and refrigerate and store the batter for upto 2 to 3 days.
Gluten-free Lentil Dosa - Full Recipe
5
serves
146
K calories
10
minutes
5/10
simplicity
Easy Steps
01Soak the whole green moong dal, raw rice and fenugreek seeds overnight.
02Grind the mixture to a fine paste, along with the cumin seeds, ginger, green chillies and salt. Use water for batter consistency.
03On a medium hot pan, spread the batter. Make it as thin as possible for a crispy texture. Sprinkle a few drops of oil on the batter.
04Cover the pan and let the dosa cook for 30 seconds.
- Green moong dal: 1 cup
- Raw rice: ½ cup
- Fenugreek seeds: ¼ teaspoon
- Cumin seeds: 1 teaspoon
- Ginger: 1-inch piece
- Green chillies: 3
- A pinch of salt
- Oil: 3 tablespoon
- Water: 1 cup
When the underside of the dosa is golden brown, flip it. Cook for another 30 seconds.
06Serve hot with upma or any chutney of your choice.
Nutritive Value
- Carbohydrates: 12.2g
- Protein: 3.6g
- Fat: 9.4g
- Fibre: 3.4g
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