Wednesday, January 20, 2010
K. Shah 57 comments
Know what you Eat - Breakfast is such an important part of the every day meal and make sure it is high
in protein to give all the energy to get you going throughout the day. Legumes are so rich in fiber they
give you sense of fullness for a longer time. Legumes are a valuable part of a healthy diet, because they
are low in fat, do not contain cholesterol, and have a significant amount of fiber, and are low in sugar and
fat. This is such a wholesome and nutritious pancake, which is packed with different legumes and the
calcium from sesame seeds. The darker the color of the sesame seed the better nutrition profile it is.
Very suitable for kids, adults and even for people with diabetes and gluten free diet.
If you have a picky child at home, surely the Mom has to be creative to whack the brain and come up
with nutritious dishes. Each and every child is different, some like all colorful dishes some might not
eat slight brown or green ones, that’s why i had to peel the peanuts, had to go for white sesame seeds
instead of black and not include the curry leaves and cilantro, even though i love them and they give
such a flavor and taste to any dish. You can also add chopped veggies, greens etc to make it even
Preparation Time – 30 Minutes
Cooking Time – 30 Minutes
Serves - 6
Peanuts – 1/2 cup
Split Moong Dal/Mung Bean – 1/2 cup
Split Channa Dal(Split Chick Pea) – 1/2 cup
Whole Urad Dal( white lentil) – 1/2 cup
Green Chili – 2 or to taste
Ginger – 1 inch piece
Salt – 1 1/2 tsp or to taste
Asafoetida – 1 small piece or 1/4 tsp powder
Curry leaves – handful (optional)
Onion – 2 medium sized
Cilantro – chopped 2 tbsp(optional)
Sesame seeds – 4 Tbsp
Oil – 2-3 Tbsp
1) Except the peanuts, rinse and soak the other three legumes together and soak the
peanut separately overnight.
2) Take handful of peanuts in your hand and roll between your palms so the peanut peel will come out
or if you don’t mind the color of the peel go to step 3 without peeling.
3) Drain all the water from the legumes, add salt, ginger, green chili, asafoetida, curry leaves(add this
only if there are no issue of food color) and grind to fine paste(batter) adding water as needed
4) Chop the onion into small pieces and mix with batter and add water as needed to get the
consistency little thinner than pancake.
5) Refrigerate and use this batter as needed.
6) When preparing add the chopped cilantro to the batter, heat a griddle(iron and not nonstick
for additional health benefits). Take a ladle full of batter and spread into a thin circle shape
and take a 1 to 2 tsp of white sesame seeds and spread on top of the batter and pour a tsp
of oil around the batter.
7) Once one side of the dosai/pancake is well cooked and the batter color has changed on the top
flip it and let the other side get cooked.
8) Remove from the griddle and serve hot with chutney or sambar of your choice. I served
it with Tomato Thokku(Tangy & Spicy Tomato Pickle) and i will post the recipe later.
Notes – If you have the batter ready, it will take a maximum of 30 minutes to make a full breakfast
for 6 people. So even on a time crunchy day, you don’t have to compromise on the your health, but
just prepare this in a jiffy and enjoy.
1) This goes to Cooking with Sesame seeds event hosted by Priya.
2) This goes to Kids Delight – Wholesome Breakfast event hosted by Srivalli.
3) Sending this to Creative Food for Picky Eaters hosted by Sara's corner an event started by Sharmi.
4) This goes to MLLA 19th Helping hosted by EC an event started by Susan.