Baby masala dosa is a favorite. The batter, which I must say I purchase at an Indian grocery store, is salt free, so that makes it not bad for you. Dosa is made from rice and dal, so it must have some protein, no, and then isn’t there something miraculous about beans and rice? Nonetheless, masala dosa has never struck me as extremely healthy, not unhealthy, just not healthy. So, last week, I decided to make confetti masala dosa, with variety of colors of veg in the dosa filling. This was apparently just as yummy as the plain potato.
Isn’t it nice when you don’t have to hide the vegetables?
This dosa is usually filled with a spicy coconut chutney. But, that strikes me as all flavor, no nutrition. So, I decided to add spinach to the chutney. It was really good.
Recipe
Confetti Masala for Dosas
Saute
½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder
When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes
After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans
Saute until everything is tender.
Spinach Chutney
In a blender, combine
1 cup frozen spinach
2 T coconut powder
2 T thick coconut milk
1/4 cup hot water
1 comment:
I crave dosa and idli for breakfast every now and again, so I recently looked up how to make it, and found the batter making part looked fairly involved... Now that I know you can buy the batter, I'm definitely going to try it with your filling recipe! The spinach chutney sounds really tasty
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