Friday, August 12, 2011

Multigrain power-packed dosa

In a continuation of my Toddler Treat series and Toddler Lunchbox Series, this recipe is one of my son's and my personal favorites. If your child is a little older and doesn't like to experiment with new tastes, it might get a little rough to have this included in her/his diet, but it's still worth the effort! I have been giving this to my son since he was almost a year and a half, so he's kind of used to the taste now (which I personally find delicious anyway!). This truly is a powerhouse of all the goodies that you would want your little one to have. The clincher is that it doesn't require any overnight fermentation or heavy grinding like conventional dosas and can be called "instant". This is a combination of carbohydrates (from rice flour), calcium and vitamin E (from soy flour), once again calcium and carbohydrates plus proteins (from ragi flour), again vitamin E, vitamin B and folic acid (from almonds) and did I mention the addition of yoghurt too? So you get an extra dose of calcium and proteins and vitamins B6 and B12! What more do you need now? So here's the recipe!

To make 4 dosas/pancakes, medium size
  1. 1/4 cup rice flour (previously washed, dried, roasted and ground)
  2. 1/4 cup soy flour
  3. 1/4 cup ragi flour
  4. 1 tablespoon almond powder
  5. 1/2 cup thick yoghurt
  6. 1/4 cup water or just enough to make the batter a spreading consistency
  7. Salt to taste (I omit salt entirely)
(PS: You could also increase the quantity of yoghurt while decreasing the quantity of water or vice versa)
  • Mix all the above in a bowl and let it rest for 10 to 15 minutes.
  • Heat a tava or skillet.
  • Pour 1/4 cup of the batter onto the tava and spread it around to form a circle (you can spread it as thick or as thin as you want-like a crepe, like a pancake, like a "neyroast" or like a "thattu dosa"!)
  • Drop one teaspoon of butter or ghee on the top and sides.
  • Let it cook on low heat until you see the edges getting brown, then flip it over and let it cook for another minute or so.
  • Take it off the tava and transfer to a plate.
Serve hot or cold with whatever topping/dip/chutney your child likes. I will be posting a recipe for a hummus dip that is nutritious and tasty, so stay tuned for that!

I am linking this to The Kerala Kitchen August Event, which is being hosted by Vidhya at Sugar N Spice (since both rice and ragi are popular in Kerala and not to mention dosas of all varieties!)