Moong Palak Dosa

-

This recipe was a desperate cry for finding something gluten free which is NOT rice or Poha. We have been trying to stay gluten free as it is helping me immensely with my migraines. Sometimes eating gluten free poses this challenge when you are trying to eat Indian. Usually when we think gluten free in Indian food we immediately think about Rice or Poha or Ragi but I was super tired of eating them. I wanted something with lentils & started to browse the good old YouTube. There were many videos on cheela or dosa made with Besan (Chickpea Flour) or Moong Dal but none of them had any green veggies in it. So I decided to mix it up a little bit.


This recipe is super simple & can be made easily for breakfast or lunch or dinner. This turns into a dosa so obviously you can dress it up or down as you feel. Add onions. Add potato masala. Opportunities are endless. 

What I used

  • 1 cup split moong daal (washed & soaked in warm water for around 1 hour or so)
  • 2 - 3 cups Baby spinach
  • Salt to taste
  • Water to grind the mixture & then make dosa batter
  • Cast iron dosa pan
  • Oil to cook the dosa
Process
  • In a grinder (I have the Indian style grinder), add the soaked moong dal + spinach + wee bit water
  • Grind on the lowest possible speed till the all the spinach leaves have been ground
  • Once ground, take the mixture out --> Add salt --> Add water to make the batter flowy (like dosa batter).
  • To make dosa, heat the cast iron dosa pan on medium heat
  • When hot, wipe the pan with wet towel or tissue
  • Add a ladle full of dosa batter & in round motion, make the dosa
  • Sprinkle oil all over & let the dosa cook
  • Since we have added spinach, the dosa won't stay crunchy for long period so I suggest too eat quickly.
  • Enjoy with chutney & sambhar or just with diced onions

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Chicken Besara

-
Image
We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o
Read more