Dosa
State: Tamil Nadu, Kerala, Andhra Pradesh, Karnataka
Community: South Indian
Also known as (other names): Pan cake, Dosai
Introduction
Dosais crispy, savory pancakes, are hugely popular in South India. I will be modifying traditional dosa into energy, protein and iron rich food for lactating mother.
Description of Recipe
A well-known and highly acceptable dish of the south India and north India as well. We will be blending the staple food ingredient of the south Indian food and Rajasthani food.
Details of ingredients and their amounts
| Ingredient | Household Measurement | Amount (in cups/spoons) | Amount (in gm/ml) |
| Urad Dal | 1 fist | ½ Bowl | 31 gm |
| Rice | 1/2 fist | ¼ bowl | 15 gm |
| Fenugreek seeds | 1 pinch | 1 gm | |
| Oil | 2 tsp | 10 gm | |
| Potato | 2 no. Small | 170 gm |
Method of Preparation:
1. Add urad dal, rice and fenugreek seeds in a large pot.
2. Rinse the food item and soak them overnight.
3. Then drain the water completely add them along with ½ teaspoon salt and 3/4th cup of water.
4. Blend until smooth, frothy and bubbly. If needed add more water. Make sure the batter is not too thick or runny. It should be a thick batter yet of pouring consistency.
5. Cover the pot and let it ferment in a warm place.
6. The batter will be thick after fermentation, pour the water according to consistency.
7. Add few drop on a medium heated pan, sprinkle few water drops.
8. Add batter and spread the batter nicely to make dosa. You can add potato masala according to taste.
Nutritive Value of the recipe
| Ingredient | Amount | Energy (kcal) | Carbs (gms) | Protein (gms) | Fat (gms) | Iron (mg) | Calcium (mg) | Vitamin A (mcg) | Vitamin C (mcg) |
| Urad Dal | 31gm | 26 | 18.29 | 7.8 | 0.50 | 2.34 | 42.78 | 7.13 | 0 |
| Rice | 15 gm | 19.5 | 4.30 | 15.73 | 0.02 | ||||
| Fenugreek seeds | 1 gm | 3.23 | 5.8 | 0.026 | 0.09 | ||||
| Oil | 10 gm | 88 | 10 | ||||||
| Potato | 170 gm | 260 | 60 | 4 | 0.4 | ||||
| Total | 396.73 | 88.39 | 26 | 11.01 | |||||
| Total Per Serving | 396.73 | 88.39 | 26 | 11.01 | |||||
| % CONTRIBUTION OF MACRO NUTRIENTS TO TOTAL ENERGY | |||||||||
| % Daily Value on 2000 Kcal Diet | 19.8 |
Final Yield of Recipe
| Total Weight (in gms) | Total yield | Serving size |
| 97 | 1 | 1 Dosa 8 Inches |
Name of the modified recipe
Bajra DosaDetails of ingredients and their amounts
| Ingredient | Household Measurement | Amount (in cups/spoons) | Amount (in gm/ml) |
| Urad Dal | 1 fist | 31 gm | |
| Bajra | 1/2 fist | 15 gm |
Method of Preparation:
- Add urad dal, bajara and fenugreek seeds in a large pot.
- Rinse the food item and soak them overnight
- Then drain the water completely add them along with ½ teaspoon salt and 3/4th cup of water.
- Blend until smooth, frothy and bubbly. If needed add more water. Make sure the batter is not too thick or runny. It should be a thick batter yet of pouring consistency.
- Cover the pot and let it ferment in a warm place.
- The batter will be thick after fermentation, pour the water according to consistency
- Add few drop on a medium heated pan, sprinkle few water drops.
- Add batter and spread the batter nicely to make dosa. You can add potato masala according to taste.
Nutritive Value of the recipe
| Ingredient | Amount | Energy (kcal) | Carbs (gms) | Protein (gms) | Fat (gms) | Iron (mg) | Calcium (mg) | Vitamin A (mcg) | Vitamin C (mcg) |
| Urad Dal | 31 gm | 26 | 18.29 | 7.8 | 0.50 | 2.34 | 42.78 | 7.13 | 0 |
| Bajra | 15 gm | 54.15 | 10.05 | 1.8 | 0.02 | 1.2 | |||
| Fenugreek seeds | 1 gm | 3.23 | 5.8 | 0.026 | 0.09 | ||||
| Oil | 10 gm | 88 | 10 | ||||||
| Potato | 170 gm | 260 | 60 | 4 | 0.4 | ||||
| TOTAL | 396.73 | 88.39 | 39.62 | 10.65 | |||||
| TOTAL PER SERVING | 396.73 | 88.39 | 39.62 | 10.65 | |||||
| % CONTRIBUTION OF MACRONUTRIENTS TO TOTAL ENERGY | |||||||||
| % Daily Value on 2000 Kcal Diet | 19.83 |
Final Yield of Recipe
| Total yield | Serving size |
| 1 | 1 Dosa 8 Inches |
Suitability of Recipe:
A bit modification in recipe makes it perfect food for vegetarian lactating mother since it has combination of pulses and cereals which increase the bioavailability of protein.
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