The Dosa, or the Indian version of the crèpe, is a very versatile dish. Crisp or soft, stuffed or plain, rice, wheat, soya, ragi, or multigrain, large or coin size, green or pink (it’s a wonder what a little spinach puree or beetroot puree can do) – the dosa is a commonplace on breakfast tables all over India. And once again, we set out on a quest of how to innovate with this humble dish to give it a healthier twist. Presenting… the Keto/LCD friendly Flaxseed Dosa!
A small heads up about the health benefits of flaxseed. Flaxseeds are a super food that is growing in importance in today’s world due its immense benefits to health. These little brown seeds pack an earthly aroma and have a nutty flavor, especially when roasted. They are one of the best sources of the ‘good fats’ – the Omega 3 fatty acids and ALA, as well as being extremely rich in antioxidants. For a full list of all the health benefits of flaxseeds, view the YouTube video given here:
And how do you enjoy this super food in an easy-peasy, delicious way? Here’s the recipe you’ve been waiting for –
- Flaxseeds – 50 gms
- Peanuts – 30 to 40 gms
- Spices of your choice – spices used here are turmeric, red chilli powder, coriander powder, garam masala, 1 or 2 cloves, 4-5 black peppercorns and 1/2 tsp cumin seeds. You may use one or more of these spices, or any other flavoring that you prefer.
- Vegetables of your choice – the vegetables used here are onion, green peas, and coriander leaves.
- Cheese – as much as your macros allow. If you can indulge yourself a bit, load it up!
- Oil/Butter/Ghee – as per your macros
- Salt – as per taste
- On a pan, dry roast the flaxseeds and peanuts until fragrant.
- Grind them in a mixer with 2 cloves, 1/2 tsp cumin seeds, and 4-5 black peppercorns.
- To this mixture, add chopped vegetables and other spice powders (turmeric, red chilli powder, coriander powder, and garam masala – add according to your taste).
- Add salt and mix, and then rest the mixture for 10-15 minutes. This allows the water in the vegetables to come out and makes the mixture moist.
- Now add more water until desired consistency is reached. Ideally, the batter should be thick in order for it to hold.
- Using a non-stick pan or tawa (reduces oil requirements and prevents sticking), ladle out the batter/mixture and spread it as much as possible into a dosa. Use oil or butter or ghee (or even nothing at all) as per your macros.
- When the bottom looks crisp and done, gently give it a flip and cook the other side as well for a few minutes.
- Now flip back and fill up with cheese. You may also add more vegetables (cooked) or finely chopped onions, more coriander leaves, oregano, more chilli – the works! It is wonderfully customizable so feel free to add whatever you like to increase the ‘yum’ factor.
- Now sit back and enjoy!
Recipe courtesy – Abhishek Pandey
For more dosa innovations, check out these YouTube videos:
- Schezwan Dosa Recipe
- Bread Dosa
- Spinach Dosa
- Palak Pesarattu – No Fermentation Spinach Dosa
- Egg Dosa Breakfast