Sanjivani Masala Dosa

Health Benefits:

Easy on the digestive system, can be made low on fat, rich in carbohydrates and protein.  It is also very satisfying for all types of Ayurvedic doshas due to its higher rice content.

Ingredients:

• Potato -1 cup boiled and diced (most people like them without its skin)
• Sweet potato -1 cup boiled and diced (without its skin)
• Sweet onion -1 cup boiled and diced (I prefer sweet onion, but you may choose the one you like
• Urad dal -1 teaspoon.

(If you wish to keep the skin, then dice the fine and cook them outside without pressure cooking)

Spices: 

• Mustard seeds-1/2 teaspoon
• Cumin seeds -/2 teaspoon
• Curry leaves -6 to 8
• Green chilies , crushed-¼-1 teaspoon (for mild to very spicy hot – increase the chili content)
• Ginger , grated-½ teaspoon
• Turmeric  -1/3 teaspoon
• Asafoetida -one pinch
• Salt to taste

Liquids:

• Avocado Oil /Canola oil/ Coconut oil / Ghee -1 Tablespoon melted
• Water-1/2 cup. More if cooking outside, keeping the skin

Cooking Instructions :

• Heat a pan for 30-40 seconds and then add 1 Tablespoon of oil and add mustard seeds.
• As the mustard seeds crackle, add cumin seeds and urad dal.
• When the dal turns light brown, add diced/sliced onion and curry leaves.
• Add green chilies, ginger, turmeric, and asafetida. Mix well.
• Now add potatoes, sweet potatoes, and salt to taste and mix well.
• Add ¼ cup of water. Mix well and cover with the lid.
• Let it cook for another 2-3 min on a slow flame until you see that the onions have softened up.
• Set this aside.

Note:

• For diabetics, we recommend using only a double portion of sweet potatoes instead of potatoes. Our method differs from the regular recipe to make it minimally processed and maximize the preservation of the nutrients.

Cooking instructions for making Dosa : 

• Heat a non-stick skillet/tava and grease it with an oily and slightly damp kitchen paper napkin/a small clean piece of cotton cloth.
• Pour about ¼-1/3 cup of the Dosa batter with the help of a ladle in the center of the skillet and quickly spread it in a circular motion in one direction from the center to the periphery to make a thin Dosa (like a crepe). Please refer to our video for details
• Put ¼ teaspoon of oil over the Dosa if you would like it to be extra crispy and let it turn golden drown.
• Now use a nonstick (preferably silicone) flipper to take it off the skillet.
• Fold it and serve it hot with Sambhar and Coconut chutney.

Making Masala Dosa:

• Make a plain dosa as instructed above.
• Once it starts browning, add 1 -2 tablespoons of masala.
• Use a nonstick (preferably silicone) flipper to fold it and to take it off the skillet.
• Serve it hot with Sambhar and Coconut chutney.

Making Heart-Healthy Spring Dosa:

Instead of potatoes for masala, use 2 cups of finely chopped green cabbage, grated carrots, finely sliced onions.  In addition, may add bean sprouts and lightly sauté them in 1 tablespoon of oil.  Add salt, ginger and chilies and use this mixture instead of mixture of root vegetables (Potatoes and Sweet potatoes).