Broken Wheat (Daliya) Dosa

I got this recipe from a friend of mine who is also a health freak. A change from the normal dosa. A change is good; but a change for the better is always welcome especially if it concerns health and as we all know, the first wealth is health.

So start your day with this broken wheat dosa. It is especially good for people with diabetics. It is easy to prepare and requires no fermentation. Besides, it is tasty too.

You can also try out broken-wheat khichdi and broken wheat pulav from my earlier posts.

Broken Wheat Dosa served with ginger chutney and home-made butter

Ingredients:

Broken wheat (daliya)	1 cup
Rice	1 tbsp
Udad dal (split black gram)	1 tbsp
Salt	As per taste
Oil	For shallow frying

Method:

1. Wash broken wheat, rice and udad dal and soak them together in water for about 2 hours.
2. After 2 hours, drain the water and grind them to a smooth paste adding little water while grinding. The batter should not be very watery nor very thick.
3. Add salt and mix well.
4. Heat a griddle or a dosa pan on medium heat.
5. Take a ladleful of the above prepared batter and pour it onto the dosa pan and with swift circular motion, spread the batter as thinly as you want.
6. Dribble oil all around the dosa and allow it to cook for a minute or two. Then flip it on the other side and let it cook till done or till slightly browned.
7. Remove and serve it with any chutney of your choice

Ingredients

After 2 hours of soaking the above ingredients

Ingredients ground to a paste - Dosa Batter ready

Dosa batter spread thinly and being fried on one side

Dosa being fried on the other side 

Soaking time: 2 hours

Preparation time : 10 mins

Cooking time : 2-3 mins per dosa

Makes: About 14 dosas (depending upon the size)

Note:

• No fermentation of the batter is required. 
• You can add chopped green chilies and coriander leaves in the batter to enhance its taste especially if you are not in a mood to prepare the chutney.
  

  • If desired, you may also add about tsps of methi (fenugreek) seeds to the ingredients while soaking.
• A dollop of white (home made) butter on top of the dosa (while it is still hot) takes it to a next level.