Healthy dosa recipes to help in weight loss - Times of India


What if we said that you can prepare lip smacking dosa using ragi? Sounds healthy, right?

Ragi is loaded with fibre and has a unique taste.

Mix ragi flour, curd, buttermilk, water and salt together. Alternatively you can add ragi flour to your regular dosa recipe and prepare it.

To this batter you can add chopped vegetables, onion, green chillies and prepare a healthier version.

Ragi dosa is prepared in the same manner as normal dosa.

Adblock test (Why?)



from "food recipes" - Google News https://ift.tt/WgvltRk
via IFTTT

Comments

Post a Comment

Popular posts from this blog

Meera Sodha’s vegan recipe for ram-don noodles from Parasite, with black garlic, leek and Tenderstem - The Guardian

Image
D inner and film night is my jam. It’s how we as a family end the working week on a Friday night, and it’s absolutely how I’m going to finish 2023. This year we’re going to rewatch Parasite , the Oscar-winning Korean film from which I’ve borrowed inspiration for today’s recipe. In the film, ram-don is a combination of two sets of Korean instant noodles, chapagetti and neoguri , part ramen and part udon. The end result tastes, much like my hope for the new year, sweet, spicy and exciting. Ram-don with black garlic, leek and Tenderstem You’ll need some black garlic paste, which is widely available in larger supermarkets. If you like, prep all the elements in advance – noodles, tofu, sauce, broccoli – and cook them together just before serving. Prep 10 min Cook 40 min Serves 4 225g smoked tofu , drained 4 tbsp cornflour 15 dried shiitake mushrooms (15g) 4 tsp dark brown sugar 4 tbsp light soy sauce 1½ tbsp black garlic paste 3 tbsp gochujang 2 tsp rice vinegar Rapeseed o...
Read more

The original food influencers | Meet the keepers of heirloom recipes from India's diverse culinary traditions - The Hindu

Image
At a time when the country’s contemporary foodscape is transforming rapidly — influenced by foreign cuisines and experiments, see-sawing between isms and social media fads — we remember the custodians who are the repositories of traditional food knowledge. The names of India’s many regional dishes — from Kanyakumari’s kaya kozhakattai to the tabak maaz of Kashmiri wazwan and the wu san tikye of the Singpho people in Arunachal Pradesh — may be familiar, but the keepers of these heirloom recipes, often elders in the family or a community leader, are only known to the locals. “If in Goa this Christmas, check out Dona Figueiredo in Madgaon,” says food writer Vikram Doctor, when asked for recommendations from the Sunshine State. “She’s a repository of old Goan Catholic sweets and snacks, and one of the few people today who still makes the  pastéis de banana  [a delicate pastry wrapped around sticky  figada  or banana jam].” ...
Read more

Bedai Puri, The Origin Of Uttar Pradesh's Special Breakfast Dish - Times Now

Image
Image Credit - Shutterstock Bedai Puri, also known as Bedmi Puri, is simply a deep-fried savoury flatbread made with whole wheat flour and a spiced filling, usually urad dal. It has seen many changes over the past few centuries and has, over time, seamlessly woven itself into the fabric of breakfast traditions in the North. Today Bedai Puri is a classic staple in North Indian breakfast cuisine, enchanting taste buds and awakening senses with its rich history and distinctive flavors. However, there is admittedly a sort of unresolved mystery surrounding the origins of Bedmi Puri, which is prevalent across several regions in North India. Several different states claim the Bedmi Puri as their own authentic dish, from the Morena district in Madhya Pradesh that accredits its local communities for its creation to the more commonly accepted origins in rural Uttar Pradesh. From a linguistic perspective, the word ‘puri’ does have its roots in the ancient Sanskrit word ‘purika’, me...
Read more