How To Add Extra Fiber To Dosa Batter


Narinder Singh
Hi. Welcome to TofuChops. I write this blog in order to share vegetarian/vegan versions of popular dishes that I have found. Hope you like what I do. Thanks for visiting and please follow TofuChops on these social sites:

Dosa (thin crepe-like pancake) originated in South India and is now popular all over the country. It makes for a tasty and wholesome meal and contains several nutrients. Unfortunately, the oil used in the cooking of dosa and the accompaniments such as sambar and coconut chutney, both of which are high in fat, make dosa a little unhealthy.

A typical plain dosa would contain about 17 grams of carbs, just 1 gram of dietary fiber, and who knows how much fat. On top of that if you are having plain dosa with coconut chutney, and eating more than one dosa at a time, you will end up consuming fat equal to the RDA of a few days in just one meal.

I have been wondering if there can be a way to make dosa healthier.

The easiest way is to reduce the amount of oil used in the cooking, and eating a lesser amount of coconut chutney. However, both of these will impact the taste of the meal.

Another way is to add something to the dosa batter to make it healthier.

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After a lot of thinking and searching, I found two possible options. One – green moong, and two – oats. You would know that green moong dosa, called pesarattu in Andhra / Telangana regions, is a recipe in itself. Pesarattu can be made with just moong dal but you can add a little rice to make pesarattu crispy.

The thing is, pesarattu, although a healthier option, is not like regular dosa. It has a distinctive color and flavor.

This is where the other option of adding oats to the batter starts looking like the best option because they do not alter the taste and texture of dosa too much. Oats contain a soluble fiber called beta glucan which is believed to lower cholesterol by preventing it from being absorbed into the bloodstream.

How To Add Oats To Dosa Batter

Oats (Quaker or similar) soaked in water for 30 minutes are to be added at the time of grinding along with the rice and lentils. Typically, dosa batter contains rice and lentils in the ratio of 2:1 or 3:1. How much of oats we can add to the mix is actually a matter of trial and error. I have tried 3 parts rice, 1 part lentils, and ½ part oats and it worked fine for me. I guess adding too much of oats will affect the taste and texture of the finished product.

No matter how much of oats you decide to use, it is for certain that you will feel good about having made your dosa heart-friendly for your family.

Happy cooking.

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