December 15, 2018 Leave a Comment
Dosa and idli are fail proof breakfast recipes in many Indian homes, and mine too! While these are healthy and wholesome options, toddlers get bored of the usual dosas very soon and start their picky eating antics. And that’s where Moms need to get innovative and add variety to the basic dosa recipe. There are many varieties you can try, like Stuffed Water Chestnut Dosa, Ragi Flakes Dosa, Sprouted Sathumaavu Dosa, Vegetable Pizza Dosa, Sweet Potato Dosa, Moong Dal Sprouts Dosa and Pearl Millet Pesarattu. Today we add another one to this list – Rajma Dosa – a no fermentation recipe!!
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Rajma Dosa / Red Kidney Beans Crepe
Ingredients
- 1/2 cup red kidney beans
- 1/2 cup brown rice
- 1 green chilly (optional)
- 1/2-inch ginger
- 1/2 teaspoon cumin seeds
- Salt as per taste
- Oil as per need to cook the dosa
Method:
1. Rinse the rice and kidney beans in water and soak them in enough water separately for 6-8 hours or overnight.
2. Next day drain the water and grind the rice and kidney beans together with cumin seeds, ginger, salt and green chilies (if using).
3. Add water as required to make the dosa batter.
4. Heat a non-stick skillet and pour a ladle full of batter in the center of the tava.
5. Using back side of the ladle spread the batter from center towards the edges in circular motion.
6. Drizzle oil on the dosa and cover cook for 1-2 minutes. Flip the dosa and cook the other side too.
7. Remove the dosa on a plate.
8. Make all the dosa in a similar way.
9. Serve the rajma dosa hot with some chutney or dip of your choice.
10. The leftover batter can be refrigerated for 1-2 days.
Kidney beans are a good source of potassium, magnesium, soluble fiber and protein, but kids may pick them out of their food. That’s the advantage of this recipe, as the rajma is included in the dosa! Basic Indian spices like green chili, ginger and cumin seeds add to the flavor. You can skip the green chillies for little kids. Serve with curd based dips or coconut chutney.
Rajma Dosa / Red Kidney Beans Crepe
- ½ cup red kidney beans
- ½ cup brown rice
- 1 green chilly (optional)
- ½-inch ginger
- ½ teaspoon cumin seeds
- Salt as per taste
- Oil as per need to cook the dosa
- Rinse the rice and kidney beans in water and soak them in enough water separately for 6-8 hours or overnight.
- Next day drain the water and grind the rice and kidney beans together with cumin seeds, ginger, salt and green chilies (if using).
- Add water as required to make the dosa batter.
- Heat a non-stick skillet and pour a ladle full of batter in the center of the tava.
- Using back side of the ladle spread the batter from center towards the edges in circular motion.
- Drizzle oil on the dosa and cover cook for 1-2 minutes. Flip the dosa and cook the other side too.
- Remove the dosa on a plate.
- Make all the dosa in a similar way.
- Serve the rajma dosa hot with some chutney or dip of your choice.
- The leftover batter can be refrigerated for 1-2 days.
