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Oil Free – Healthy Dosa / Without Oil Dosa

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10-12hrs  CookTime:5 mins   Cuisine:Indian

Dosa / Attu is the most admired, adored and famous breakfast recipe of South India. Its an age old traditional breakfast variety and there are literally umpteen number of dosa varieties.

Traditionally, the basic Dosa batter is made with just 2 ingredients rice and black gram. Not much of variation is there in making a Dosa, but the ingredients in making the batter definitely varied w.rt. time. The reputation of dosa is mainly because of its qualities like VEGAN, GLUTENFREE, FLOUR FREE, PROTEIN RICH, EASY TO MAKE above all its extremely tasty with the accompaniments like any chutney, curry or sambar.

On the contrary many people avoid having dosa frequently, bacause of the OIL it uses to get roasted. As,Oil cannot be excluded from making a dosa, so people try to find ways to avoid the oil usage.

With this thought in mind, I found this excellent recipe of, Oil-free healthy dosa / without oil dosa, tried it myself and felt like it would be useful for many others. Here you go, just try this recipe of, Oil-free healthy dosa / without oil dosa, you will surely love it. 🙂 

oil-free healthy dosa without oil dosa

We had these Oil-free healthy dosa / without oil dosa(s) with Chutney, Pickle and Curry as accompaniments.

My Breakfast recipes collection here⇒ Breakfast / Tiffin

Related Posts⇒  

  1. Yellow Moong Dal Idli / Pesarapappu Idli
  2. Spicy Cereal Trail Mix /Oil Free Snack in 5 mins / Spicy Cereal Mixture

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

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Ingredients:

  • Rice/ Chawal/ Biyyam – 1 cup
  • Idli Rice/ Parboiled Rice/ UppuduBiyyam – ½ cup
  • Atukulu/ Pressed Rice/ Poha – 1 cup
  • Whole Urad dal/ MinapaGundlu – 2 tablespoons
  • Murmura/ Puffed Rice/ Maramaraalu – 1 cup
  • Methi/ Fenugreek Seeds/ Menthulu – 1 teaspoon
  • Salt – as per taste
  • Water – for soaking (2 cups)

Special Ingredients:

  • Idli Rice/ Parboiled Rice/ UppuduBiyyam
  • Murmura/ Puffed Rice/ Maramaraalu

Procedure:

  • Take the Urad Dal/Minapagundlu, Rice and IdliRice/ Parboiled Rice into a large bowl.
  • Wash them thoroughly for 2-3 times.
  • Add the Poha/ Flattened Rice/ Atukulu, Murmura/ Puffed Rice/ Maramaraalu and Methi/ Fenugreek Seeds/ Menthulu to the same bowl.

    42866298192_7c51746010_o
    All the ingredients (except salt) washed twice and taken into a wide vessel
  • Add 2 cups of water and let them soak. 
  • Leave the bowl on kitchen platform for 4 to 5 hours.

    42914769291_8eac76a096_o
    After all the ingredients have soaked for 4 to 5 hrs
  • Transfer this soaked content (including soaked water) into a blender/ mixer and grind it into a fine batter.

    41104671430_8b72e245a6_o
    Dosa batter – Before fermenttation
  • Leave the above batter in a warm, dry place for fermentation upto 7 to 8 hrs.

    29069129928_5f5a281b82_o
    Dosa batter – After fermenttation
  • After fermentation, add enough salt and mix the batter 3-4 times thoroughly.
  • Put the dosa griddle on stovetop under high flame and let it heat.
  • Sprinkle fistful of water onto the griddle and rub it off with a kitchen cloth or an onion piece.
  • Using a ladle, pour 2 ladle fulls of dosa batter onto the griddle (do not spread) and immediately close it with a lid. Reduce the flame to medium.
  • Let it steam cook for 2 mins.
  • Open the lid and turn the dosa to the other side. Do not cover with lid. (see Tips section)
  • Let it be on the griddle for a 30 sec and then remove the dosa from griddle. Serve.
  • Repeat the same for the rest. Done!!

Tips:

  • Fermentation is a must, so don’t skip or lessen the time for it.
  • Look at the batter consistency in the pics I added.
  • After pouring the batter on the griddle don’t try to spread it like we do it for regular dosa.
  • Forming of holes is the quality of perfect dosa in this recipe.
  • On reversing the dosa to the other side, you can close it with lid if you prefer a soft dosa. But do not cover with lid, if you prefer crispy one.
  • The curry in the photo is the same aloo curry as per the link, but to get the gravy consistency I added curd to the curry.
  • This batter can be stored in the refrigerator up to a week, and can be used for making these Oil-free healthy dosa  / without oil dosa, instantly. 

Result:

You can Pinit here for later use, Pinterest link:

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