Set Dosa with Saagu

Dosa is a versatile dish. Set Dosa with Saagu dish is like a couple made in heaven. They complement each other just perfectly. Set dosa is very spongy and soft in texture and is also known as Aval Dosa or Poha Dosa. The batter you get and the method to cook/roast is just like how we make the pancakes. While Saagu is a mixture of vegetables cooked in a thick textured curry where a blend of some interesting spices come together. It is one yummy curry!

Set dosa is similar to mushti pola (another Konkani style dosas) which is very soft and fluffy and has grated coconut ingredient in it. At home, my mom made it once in a while, as everyone loved Plain Dosas. My husband loves this combo so much that I am forced to make it and I prefer to have it for dinner instead of breakfast. It fits perfectly in the dinner menu. Filling and Yumilicious!!

So let us take a look at the Set Dosa Recipe and Saagu Recipe as well.

Set Dosa
Ingredients:

• 2 cups rice ( I use basmati because that is my staple rice)
• 1 cup parboiled rice of any kind
• 3/4 cup urad dal
• 3/4 cup thin poha (flattened rice)
• 1 tsp methi seeds
• salt as per taste
• 1/2 - 1tsp sugar (optional)
• oil for frying

Preparation:

 

• Soak all the ingredients (preferably separately) except salt and sugar (duhh :)) for 6-8 hours or overnight. Drain the water and transfer to the blender.
• Blend urad dal first by adding just enough water till it is immersed. Make a smooth paste and transfer it into a big bowl.
• Then in 2 parts add rice and soaked poha, grind and transfer to the urad dal paste. Mix everything nicely.
• Make the batter of pouring consistency not too thick nor running. Keep it in a warm place to ferment for good 8-12 hours.
• Just before you are ready to make set dosas, add salt and sugar to the batter. Mix properly.Pre-heat a tawa till it's really hot, pour 2 ladles of batter (do not spread the batter like we do for plain dosas) and leave it to cook gradually over medium heat. 
• Drizzle some oil along the edges and let it cook for 2 more minutes or till nicely roasted. You will notice bubbles formation on it(see pictures) just like pancakes.
• Flip the set dosa over (this is optional) and let it cook further for less than a minute or so till it is slightly roasted. 
• Serve hot with Coriander Chutney and Saagu or Sambar etc.

Saagu:

Ingredients:

• 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
• 1 onion chopped roughly (or cubed)
• few curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 tbsp oil
• chopped coriander leaves for garnish

For the wet masala:

• 2 tbsp grated coconut
• 2 inch piece of ginger
• 1-2 tbsp coriander leaves
• 3-4 green chillis

For the dry masala:

• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1″ cinnamon stick
• 2 cloves
• 1 1/2 tbsps roasted channa dal

Preparation:

• In a blender make a smooth paste by adding the ingredients under wet masala. Keep aside.
• Then in a coffee grinder(maybe), make the powder using ingredients under dry masala. 
• Heat oil in a pressure cooker, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent, just for a couple of minutes.
• Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 2-3 minutes. Pour the wet ground masala paste, powdered dry spices masala and mix everything quickly. Add 1-1 1/2 cups of water, stir everything and pressure cook for 1 whistle, then simmer the gas and cook for 6-7 minutes. *
• Switch off the gas, and wait for the steam to be released.  Open the lid and your hot saagu is ready to be devoured. 
• Garnish it with cilantro leaves and serve with set dosa, poori, roti etc.

You may also like Idli Sambar, Rava Thalipeeth (Rava Bhakri), Tomato Omelette(Besan Chilla), Tomato Poori

njoY!! happY cookinG!!

Notes:* You can cook it in a regular pan too. First, cook the vegetables till 3/4th done, then add all the masalas, water and cook till done.

Health Benefits:
Dosa is a great source of complete protein for vegetarians as it is made of rice batter and urad dal (black gram lentil) Dosa contains healthy carbs which provide our body with the energy needed to carry out different functions. It is a good option for people on a weight loss diet as well. Cutting out carbs from your diet can make you lethargic, low on energy and also lead to depression in some cases. Protein is another essential nutrient required by our body. It keeps us full for longer as it slowly releases energy and also helps make our hair, bones, and muscles stronger. Lentils used in the Dosa helps us with that. It is a low-calorie dish. Saagu is a dish with healthy vegetables providing all adequate nutreints, minerals, and vitamins.

Saagu recipe adapted from Sailus Kitchen.

Dalitoy (konkani dal curry)

Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀

DaliToy A konkani Dal Preparation

I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!

DaliToy with Plain Rice and Pickle

Here is the recipe of the magical and most common dalitoy.

Ingredients:

• 1 cup Toovar(toor) dal [for healthier version I use yellow split moong dal]
• 2 green chillies slit 
• 10 leaves of curry leaves
• 1 tsp mustard seeds
• big pinch asafoetida (can increase the quantity if you like)
• 1/2 tsp turmeric
• 2 cups water 
• 1 tbsp ghee or oil
• 1/2 tsp salt or as per taste
• handful chopped cilantro as garnish
• 2 tsp grated coconut [optional]

DaliToy Ingredients in pic

DalliToy after Tadka

DaliToy after cilantro garnish

Preparation:

• Wash dal and keep it soaked for 30 min. [Always soak lentils and pulses before using, helps to reduce the gas formation in the stomach :)]. You can skip if in a hurry.
• Add dal and water in a pressure cooker and cook the dal for 2 whistles. [for toovar dal 2, for moong dal 1] One can also cook on stove top, takes a little longer and need to keep an eye as its getting boiled. Usually will take 20 + minutes on stove top[or till dal is fully cooked].
• Let the cooker cool down, check the dal, mash it a little bit if needed with a spoon. I use traditional wooden handmasher, ghotni :)
• In a vessel, heat ghee/oil, add mustard seeds, once it starts to splutter add green chillies, curry leaves, stir quickly, lower the gas to sim, then add turmeric and asafoetida(hing)
• Into this immediately add the cooked dal, give it a stir and add more water to adjust the consistency of the dal as per your requirements, some like it thick and some like it thin.
• Add salt and bring to a quick boil. Switch off the gas and garnish it with a handful of chopped cilantro and grated coconut(optional).
• While serving with rice, top it with little bit of ghee OR lemon juice it tastes super yum!

Notes: 

*You can have variations while making dalitoy. One can add tomatoes and green chillies while pressure cooking the dal.

* You can also add 2 inches of ginger roughly chopped either in your tadka or while cooking dal.

* You can give garlic tadka too.

njoY!! happY cookinG!!

Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)

Puran Poli (Holige, Ubbati, Bobatlu)

Many names and one magical sweet dish that melts in the mouth. Holi, festival of colors and Puran Poli go hand in hand, it is a must to do dish during this festival in the state of Maharashtra. It is offered into the fire which is lit for Holika Dahan and after that everyone gets to eat and enjoy it. It is a fun dish and one may need a little practice to roll out these stuffed polis. It basically contains 2 parts, puran(huran) the stuffing (chana dal/jaggery mixture) and all-purpose flour dough called kanik. It feels like an accomplishment when you make these polis successfully :)
Let's quickly check the recipe:

Ingredients:

• 1 cup chana dal
• 1 cup jaggery (grated)
• 1 cup all-purpose flour (maida)
• 2 tbsp whole wheat flour
• 1/2 tsp turmeric powder (haldi)
• 4 tbsp Oil (vegetable)
• 1 tsp cardamom powder

puran and dough

 Preparation:

• In a pressure cooker, add 3 cups of water and washed chana dal. Pressure cook for 3 whistles, then switch off the gas and let the cooker cool down.
• Open the pressure cooker, strain the cooked chana dal and reserve the water. This water can be used to make katachi amati. Drain water completely from the dal. Then add this dal into a deep pan. 
• Add jaggery in it and let this mixture cook over medium heat. Keep stirring over medium heat until the mixture becomes thick (keep stirring for like 7-8 minutes). 
• Let it cool down a bit. Then using a mesh strainer try to gather all the smooth mixture and keep aside else you can use mixer to blend this mixture smoothly too or if you feel lazy you can skip this step, just see to it that dal and jaggery is nicely mixed.
• Add cardamom powder and mix. * Keep aside, this is your puran.
• In a mixing bowl take all-purpose flour, whole wheat flour and turmeric pwd. Add 4 tbsp oil and mix well. Now add water little by little and make a smooth consistency dough. 
• Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let it rest for 30 minutes atleast.
• Make small balls of the stuffing. Then make balls (smaller than stuffing) of the dough. Grease your fingertips and spread one dough ball gently to make a small round disc. Put one stuffing ball on it. spread the dough gently over the stuffing with fingers and cover the stuffing. Use dry rice flour to roll the poli. Heat the frying tawa, place rolled roti in the center and roast on both sides over medium heat, add little ghee while roasting. Serve hot with Ghee. Puran-poli tastes good with cold milk too.
• These puran polis stay fresh for approximately 1 week at room temperature.

njoY!! happY cookinG!!

Note*: The huran has to be nice and dry for rolling out the Poli without breaking it. If you feel that the huran has moisture you can either freeze it for some time or microwave it for a couple of minutes stirring it after every minute. Knead the kanik nicely for couple extra minutes before making balls and rolling out. 

I made one batch with 3/4 cup whole wheat flour and 1/4 cup maida without adding turmeric, see the picture below. 

Maida Poli are more fluffy and soft.

                                          HAPPY HOLI 

Making of Puran Poli in pictures:

Soft Ubbati

Health Benefits: Puran Poli made with whole wheat is rich in complex carbs, fibre and certain minerals. Jaggery used in the preparation is loaded with iron, calcium, phosphorus minerals. It digests slowly and hence helps to release energy slowly. Cardamom used also aids in digestion.

Moong Dal Dosa

We all know that South Indian kitchens are always bursting with different kinds of fermented batters :) The steel containers filled with white flowy liquid, the sizzle on the griddle/tava when you dump a ladle full of batter is a nostalgic view or sound that we experience every now and then in our kitchens. I love my weekend mornings where we have a stomach full of yumilicious breakfasts!

Since most of us have become healthy eaters and conscious about our food choices, we are constantly looking to substitute our authentic traditional recipes with more healthy ingredients. So here is one of the dosa recipes that does not make use of Rice ingredient but uses only Lentils! The outcome is delicious crispy Dosas. Another advantage being, this recipe call for no fermentation, only soaking of lentils is required.

Yellow moong dal and black split dal(urad dal) are the only 2 ingredients needed. Soak it, grind it and make dosas. It is easy and satisfying! I am so glad that my husband likes it more than I do :) I usually compliment it with spicy chutneys! I like garlic red coconut chutney with it! You can serve it with regular cilantro coconut chutney, red peanut chutney or any vegetable curry too.

So without any further ado, let us take a quick look at this Moong dal Dosa recipe!

Ingredients:

• 1 cup yellow moong dal
• 1 cup urad dal (black split gram dal)
• handful chopped onion and cilantro (optional)
• salt to taste

Preparation:

• Soak the dals for 4-5 hours. Grind in a blender with just enough water to make it a smooth flowing paste.(not too thin) Add salt and mix everything. 
• Heat a dosa pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. 
• Drop 1 big spoon/ladle of dosa batter on the dosa pan, and using the back of the spoon/ladle go in circular motions to spread it evenly and uniformly over a high flame.
• This step is optional: You can sprinkle cilantro leaves and onions on the dosa.
• Add drops of oil around the edges of the dosa and some in the center in circular motion.
• Let it cook for a minute or so, you can see it browning slowly and the edges start lifting. Some like to cook(brown) the dosa on both sides, I prefer it on one side.
• Now fold it and put it on a serving plate. Serve hot with Chutneys/Sambar/Any vegetable curry.

njoY!! happY cookinG!!

You may also like: 

Red Peanut Chutney

Idli and Vegetable Sambar

Plain Dosa

Besan Chillas

Oats Idli

Health Benefits:

Yellow Moong dal

Yellow Moong Dal: Split Moong Dal is a type of lentil, specially used in India with rice or roti. Split Moong dal is prepared from Mung beans only. The outer skin is being removed and split. It makes this lentil in yellow color. It is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and not like other pulses which are heavy for digestion.

Urad Dal

Black Split Gram Dal: Urad dal has protein, fat, and carbohydrates which is required by the body. This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. It is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.

Soppina Huli (Spinach in Coconut Sambar Gravy)

  Soppina Huli (tangy and spicy curry of greens) is a karnataka favorite coconut based sambar curry. It is that kind of a curry where you want to lick off the whole plate and then continue doing so off your fingers :):) before you give out a burp :):) Soul satisfying indeed.

The blend of whole spices with grated coconut along with tamarind pulp and jaggery makes this a unique dish. Lastly the ultimate stupendo- fantabulous tempering acts like a showstopper to take this curry's taste to another level. It goes very well with rice, roti, idlis, dosa etc. Beautiful part of this preparation is you can use any major green leafy vegetable or a combination of it. You can also makes use of squashes, potatoes, pumpkin, turnips etc!

I have used spinach in my curry preparation. Traditionally this is made with amaranth leaves (lal bhaji, keera), or mix of amaranth leaves, dill leaves, spinach etc. So feel free to use whatever you have at hand and make this delicious curry.

One morning as I was getting out of my bed, I thought of making spinach curry using coconut (something different than usual) with rice and plantain sabji. I was sipping on my tea while browsing through my instagram pics, came across Sia's recipe of harive soppina huli from monsoon spice blog. I couldn't think beyond that, I had to make the curry. Eyes set, mind set all I had to do was execute it.

I have also purchased this Instant Pressure Pot an Electric Multi-functional pressure cooker, during black friday sale and I was in a mood to start experimenting with it. So that was that... droolicious curry in IP pot :) Came out fantastic.....:)

I have mentioned how to make this dish in both ways, Stove top and IP way.

Without any further delay, let us take a look at this Soppina Huli Recipe:

Ingredients:

• 1 lb frozen spinach (or fresh)
• 1/2 cup yellow moong dal soaked for 15 minutes (1 cup if already cooked) - Originally toovar dal is used but I use yellow moong dal in most of my cooking.
• 15 cherry tomatoes or  (3 medium tomatoes)
• 4-5 large cloves of garlic, peeled and slightly crushed
• 1/2 tbsp jaggery (adjust as per taste)
• 1 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing) (Optional)
• salt to taste

For Coconut Paste:

• 3/4 cup grated coconut (fresh or frozen)
• 1 large marble sized tamarind pulp or ¾ tsp tamarind paste
• 1 tsp cumin seeds (jeera)
• 1 tbsp coriander seeds (dhania)
• 3-5 dry red chillies
• 1/4 tsp black peppercorns
• 1 1/2 tsp urad dal (split blackgram dal)
• 1 1/2 tsp chana dal (split chickpeas)
• 1 inch cinnamon stick 
• 3-4 cloves
• 1/2 tbsp oil (optional coconut oil)

For Tadka/Tempering: (to bring that authentic taste)- one can skip it to keep it simple and subtle.

• 1 medium onion, thinly sliced
• 4-6 large cloves of garlic, peeled and sliced
• 1 tsp mustard seeds (rai)
• 2 dry red chillies broken into pieces
• 1 tsp cumin seeds
• few curry leaves
• pinch of asafoetida (hing)
• 1 tbsp oil (preferably coconut oil)

Preparation:

Method 1: Using Instant Pot:

 

• Keep yellow moong dal soaked for 30 minutes, drain out the water and keep aside.
• Keep frozen spinach aside (ready to use). If you have fresh spinach, clean, wash, chop roughly and keep aside.
• Get your wet coconut curry paste ready by heating 1/2 tbsp of coconut oil in a pan and add cinnamon stick, cloves, cumin seeds, coriander seeds, urad dal, chana dal, black pepper and dry red chillies. Roast them on medium flame for about a minute or two until the spices are nicely roasted and change color. 
• Transfer the roasted spices to the mixer or food processor jar and add freshly grated or frozen coconut and tamarind pulp. Add about 1/4 -1/2 cup of water and grind it to a smooth thick paste. Keep it aside.
• Start your Instant pot and put it on saute mode. 
• Once the indicator turns on, add oil, add garlic cloves, stir quickly, add tomatoes and stir again for a minute, add turmeric, jaggery, hing, saute quickly for few seconds.
• Now dump the frozen spinach into it. Also add the yellow moong dal and pour the wet coconut masala into it. Add 1-2 cups of water to thin it out, mix everything and add salt. 
• Close the lid. Change the setting from saute to Manual mode. And set it for 10 minutes. ( If you have moong dal that is already cooked, then set the timing to 5 minutes)
• Let it release the steam by natural process (NPR). It will take about 15 minutes.
• Open the lid, stir everything again and your curry is ready. Adjust water and salt accordingly.
• If you want to keep the curry simple, there is no need for additional tadka. 
• But to get that authentic taste and extra flavors you will have to add this fantastic tadka to it.
• Prepare the tadka by heating oil in a pan. Once hot, add the sliced garlic and fry them until they turn golden brown. Add mustard seeds, cumin seeds, dry red chilli. As the mustard seeds pop and splutter, add hing and curry leaves and fry them for 15-20 seconds. Next add the thinly sliced onion and sauté until they turn golden brown, about 2-3 minutes, on medium flame. 
• Turn off the flame and transfer the tadka to the spinach gravy and cover with the pot so that the flavors stay in. 
• Enjoy this fantastic soul comforting Soppina Huli gravy with rice or any kind of flat bread. Add a dollop of ghee over it for ultimate pleasure :):)

Method 2: On the stove top

• Wash the spinach bunch thoroughly and separate the leaves from stems. Chop it roughly and keep aside. Place the chopped leaves and stems in a pressure cooker pan along with washed tomatoes, turmeric, jaggery, peeled garlic cloves and salt to taste.
• Wash the moong dal, add the dal to pressure cooker pan along with spinach leaves. Add about 5 cups of water, close the lid and pressure cook on medium flame for 3-4 whistles.
• Peel and slice the onion and garlic cloves for tadka and keep them aside until needed.
• Prepare the coconut paste. Heat 1/2 tbsp of coconut oil in a pan and add cinnamon stick, cloves, cumin seeds, coriander seeds, urad dal, chana dal, black pepper and dry red chillies. Roast them on medium flame for about a minute or two until the spices are nicely roasted and change colour.
• Transfer the roasted spices to mixer or food processor jar and add freshly grated or frozen coconut and tamarind pulp. Add about 1/4 -1/2 cup of water and grind it to smooth thick paste. Keep it aside.
• Once the dal is cooked, gently open the lid once the pressure is released completely. Mash the dal and tomatoes with a help of a masher or with the back of ladle. Place the pan on the gas and bring the dal to gentle boil on medium heat.
• Add the coconut paste and about 2-3 cups of water depending on how thick you prefer the gravy to be. Adjust the seasonings and reduce the heat to low to let the gravy simmer for 8-10 mins.
• As the gravy is simmering, prepare the tadka by heating oil in a pan. Once hot, add the sliced garlic and fry them until they turn golden brown. Add mustard seeds, cumin seeds, dry red chilli. As the mustard seeds pop and splutter, add hing and curry leaves and fry them for 15-20 seconds. Next add the thinly sliced onion and sauté until they turn golden brown, about 2-3 minutes, on medium flame.
• Turn off the flame and transfer the tadka to the simmering gravy. Mix well and turn off the flame. Cover and let the gravy rest for 10-15 minutes for the flavours to blend well.
• Enjoy this fantastic soul comforting Soppina Huli gravy with rice or any kind of flat bread. Add a dollop of ghee over it for ultimate pleasure :):)

njoY!! happY cookinG!!

You may also enjoy other greens and leafy vegetable curries like:

Lal Bhaji (Amaranth leaves curry), 

Methichi bhaji, 

Mooli pachadi, 

Palak Paneer,

Vali Bhaji (Vietnamese Spinach Coconut Curry) etc

Health Benefits: 

Spinach has a high content of vitamin K and is useful for protein modification and plays an important role in protecting bones from osteoporosis. Spinach is also high in fiber, which helps break down food and keeps your digestive system moving.One cup of spinach is all you need to get a full day’s requirement of vitamin A. That’s good news for your tired eyes. Very rich in iron content, that’s why vegetarians and anemics are encouraged to eat lots of spinach for healthy blood and proper red blood cell production.If you are prone to asthma attacks or have difficulty breathing, include spinach in your diet. The beta-carotene, vitamin C, vitamin E, potassium and magnesium in spinach all have anti-asthmatic properties.

Plain Dosa

HAT SHAPED DOSA (TOPI DOSA)

Dosa is a well known and loved South Indian breakfast dish. It's a very common staple food seen around all of southern regions of India. It is quickly gaining popularity globally due to its low-calorie content. It is low in calories and is very filling. It's served with various side condiments, chutneys(cilantro chutney) and sambar curries enhancing its yumminess. It makes a good lunch or dinner too. My family loves those gigantic dosas :) usually served in the restaurants as they have those big enormous dosa tava/griddle pan. At home I am satisfied with mid-size dosas :) According to me they are similar to crepes, can say lentil crepes which is definitely a healthy version. Pre-preps is time-consuming, but once you get a hang of it, there is no stopping you :)
Here is the recipe of Urad Dosa/Plain Dosa

PLAIN DOSA

Ingredients:

• 1 cup urad dal (split black gram)
• 2 &1/2 cups rice 
• 1 tsp fenugreek seeds (methi seeds)
• 1/2 cup channa dal (split bengal gram)
• salt to taste
• oil to cook the dosa

Preparation:

• Soak urad dal and rice separately for 6 hours along with fenugreek seeds and channa dal.
• Grind the dals and rice in a mixer or a wet grinder to a smooth paste adding little water. Consistency of the batter should be like that of pancake batter.
• Mix the batters properly and keep it to ferment overnight. During cold days keeps it in a warm place to ferment.
• Next day you will see that the batter size has increased and is more fluffy and airy, it's fermented.*
• Add salt and mix the batter properly.
• Heat a dosa pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. 
• Drop 1 big spoon/ladle of dosa batter on the dosa pan, and using the back of the spoon/ladle go in circular motions to spread it evenly and uniformly over a high flame.
• Add drops of oil around the edges of the dosa.
• Let it cook for a minute or so, you can see it browning slowly and the edges start lifting.*
• Now fold it and put it on a serving plate. Serve hot with Chutneys/Sambar/Any vegetable curry.

NjoY!! happY cookinG!!

Take a look at pics in order:

Notes*: Some like to cook(brown) the dosa on both sides, I prefer it on one side. In winter days it's hard for the batter to ferment, so you can keep it in the oven overnight with min settings on, or place by the fireplace, some people also add pinch of eating soda which will help in the process of fermentation. Always make dosas on med high flame, comes out nice and crisp.

TOPI DOSA: Once the dosa is ready to be taken out of the pan, make one straight cut from the centre to the edge with a knife and pick one side of the dosa to twist and form a cone-like shape. Dosa comes out very easily off the pan. This is your topi dosa. Enjoy it with kids.

Shown in the pic is Cilantro Chutney.

Health Benefits: A good source of carbohydrate, provides proteins and low in calories. Very light on the digestive system and tastes very yummy!