Brown Rice and Flax Dosa

So on day 2 of the blogging marathon, continuing with how much and what to eat....here is Brown rice and flax dosas.

Whole grains are very important to everyone and not only the 'diabetics'.
They provide with the necessary fiber which the body need, which is almost eliminated by eating processed foods.
Brown rice and Flax seeds both come under whole grains, rich in fiber. Fiber like protein makes us feel full and so we can eat less of whatever we are eating.
Flax seeds are fiber rich and now easily available to us as whole flax seeds or flax seed meal.

I started using flax seeds only very recently, better later than never.
If you are not sure how and if your family will accept flax seeds but if you are a regular dosa and idli eater, mixing it up with this will incorporate it into their diet.
Accordingly to me, flax seeds have no much taste and will not stand out! My kids haven't complained.

Brown rice is unprocessed rice with more fiber content than the regular white rice. Because of this it has a nutty texture when cooked and a nutty flavor too.

One Basic rule which can be followed (maybe not all the time, but most of the times) is --> SAY NO TO ANYTHING WHITE!! If its colored or colorful, it best for you!!

So therefore here is another recipe, this time Fiber rich food!, Just make sure you don't eat 4 or 5 or these dosas....remember that urad daal has proteins and carbs, rice has fiber and carbs. So if you eat a lot of dosas, you will miss the 40g carb rule.
Eat only about 2 medium sized ones and that will be good enough! :)

Now when you start getting more fiber in your diet, please remember to drink more water too.

Ingredients:

1 cup urad daal, minapa pappu
4 cup brown rice (you can use 3 if you wish)
2 tbsp flax seeds
1 tbsp menthi or methi seeds or menthulu

Method:

Wash urad daal and brown rice.
Add flax seeds and methi seeds.
Soak for at least 6-8 hours or overnight.
Grind into a smooth batter the following soaking along with methi and flax seeds.
Keep in a warm place for fermentation for another 8 hours or overnight.
After fermentation, the batter is ready to be made into dosas.
Add just enough water to make into dosa batter consistency, not too thick or not too thin.
Heat a tawa to about medium heat, to when u put drops of water, they make the 'shhhhh' sound and evaporate.
If its a fresh cleaned pan, rub an half cut onion with few drops of oil. This is so that the dosa doesn't stick!
Take a ladle full of batter and spread it around like a dosa. Sprinkle few drops of oil around. Flip over when brown on one side. Lightly brown on the other side and then its ready to be served!
Serve with chutney or podi, or with chicken curry or potato curry....its tastes just as yum as regular dosas!!
Enjoy!!

Check out my Blogging Marathoners doing Group 3 BM#4 along with me



Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Sending this also to 'Breakfast Mela', another event started by Srivalli.