Moongdal Flaxseed Dosa with Mint Curry Leaves chutney

Posted by Srilata Bhat on

Ayurvedic recipes are not just other recipes, they are made to heal, and combinations of ingredients are put together to balance the tridoshas(Vata, Pitta and Kapha). The main intention is to kindle the digestive fire, and even the post-digestive effect of the meal should keep one nourished in mind and body. If you eat something and start feeling acidic, bloating or having brain fog, know that the food, although looks good and tastes good, is not suitable for you. 
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Today’s recipe: 
Moong Flaxseeds Dosa with Mint Curry leaves Chutney. 
Moong balances all tridoshas and is more effective in pacifying access pitta. 
Flax seeds pacify Kapha as they are pitta(hot and sharp) in nature (Guna)
Combinations of herbs in the Chutney are rich in greens; blended spices are perfect to kindle the digestive fire. 
Let's dive into the recipe! 
Moong Dosa batter recipe: 
Organic ingredients:
1.5 cups of yellow moong dal 
3/4 cup of so a masuri rice/ idli rice
2 tbsp red or golden whole flaxseeds
1.5 tsp cumin seeds
1 tsp mixed peppercorns
1/2 tsp turmeric powder
3/4 tsp Himalayan pink salt
Dosa batter
Step 1. Rinse and soak rice and moong together for 8 hours or overnight. 
Step 2. After eight hours, throw away the soaked water, rinse once again and drain away the water; add all the remaining ingredients and 1.5 cups of water and blend until smooth. ( make a semi-thick consistency batter and not too runny) Let the batter sit for 1.5 hours before making Dosas. 
Now prepare the Mint Curry Leaves Chutney 
Organic ingredients:
1.5 cups of fresh mint leaves
1 cup of cilantro 
1/2 a cup of curry leaves 
2 tbsp almonds 
1 lemon juice squeezed 
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp mixed peppercorns
2 tbsp coconut or sesame oil
Step 1. Heat the oil in a small pan, and add cumin and peppercorns. Saute for 5-8 seconds, add the almonds, coriander seeds, and curry leaves and saute for another 15 seconds. Turn off the heat. 
Add the fresh cilantro and mint leaves to the grinding jar. Then add the nut and spice tampering you just made. Squeeze in the lemon juice. Add 3/4 tsp salt and 3/4 cup of water. Blend until smooth and creamy. Add little—more water for a slightly runny consistency and less for a thicker consistency. 
Now prepare the Dosas. 
I highly recommend using iron pans to make perfectly cooked dosas with added Ghee for proper digestion. 
Step 1. Place the iron pan on the heat for at least 10 minutes on medium-low heat. Add 1 tsp ghee or coconut oil and wipe it over the surface. Add the two ladles full of batter on the pan and spread from center to the sides moving the spoon in a clock wose direction.  Add 2 tsp ghee all love the dosa and wait until the edges leave the pan and looks gold brown. Fold and lift the dosa.
Step 2. Repeat the process to make desired  amount of dosas.
    
Servings: this recipe can serve 4 members making 2-3 Rosa's per person along the servings of the chutney.

This recipe is best suitable for lunch time.

The combination of herbs, spices and grains makes it Vata, Pitta, Kapha Pacifying.

Hence it's a SAMADOSHA AYURVEDIC recipe
To learn more about Ayurvedic medicated Ghee/Gritham, read our blog.
https://foodforthesoul.net/blogs/news/benefits-of-ghee-according-to-ayurvedic-tradition
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