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Healthy Version of the Dosa with Mint Chutney

  By posted Mar 13th 2013
Recipes
Anjali Shah

Anjali Shah

Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients.

If you can’t live without dosa but is told to cut down on rice then this dosa recipe by Anjali Shah is your best bargain. This vegetarian dosa recipe is healthy as it doesn’t contain rice and potato. It is perfect for weight loss and diabetes patients.



Healthy Version of the Dosa with Mint Chutney

Healthy Version of the Dosa with Mint Chutney


1) For Dosa
You can use a thin chappati made from whole wheat or any other whole grain.

2) Curried Chickpea Filling

Ingredients
5 cloves garlic, minced
1 red onion, peeled and finely diced
1 carrot, peeled and finely diced
1 red pepper, finely diced )
1/4 tsp cayenne pepper
2 Tbsp cumin, ground
1 Tbsp oregano
1-2 tsp salt
1 Tbsp Turmeric
4 cups cooked or canned chick peas (about 2, 160z cans)
½ cup (4oz) tomato paste

Directions
1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through. I left mine a little chunky so you could still see some whole chickpeas in the filling.

3) Coconut Curry Sauce

Ingredients
1 onion, peeled and chopped (I used a red onion)
2 cloves garlic, minced
½ tsp cumin, ground
¾ tsp sea salt (coarse)
3 Tbsp curry powder
1.5 cups vegetable broth
1.25 cups coconut milk
3 large tomatoes, diced

Directions
1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft. Add the spices, cooking for 1 minute more. Add the vegetable broth, coconut milk and tomatoes, stirring occasionally. Let it simmer for half an hour.

4) Fresh Mint Chutney


Ingredients
2 cups packed fresh mint
1/4 cup water
1 shallot, peeledJuice from 1 lime
1 Tbsp organic sugar
1 pinch sea salt

Directions
1.Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.

To ASSEMBLE: Take one of your “dosas” and top it with the curried chickpea mixture. Add the coconut curry sauce and top with 1-2 Tbsp of mint chutney.

*Images courtesy: © Anjali Shah

 

 

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