Starting off with a great breakfast is so important, right? Including fruits and vegetables for breakfast is a great way to add some dietary fiber. That helps keep you full through the day. I think for me that is a great way to reduce snacking on junk foods! 🙂
Dosa is such a great breakfast dish – it is super easy to prepare in the mornings and is actually quite filling too! But most often, it is served just with some coconut chutney! While I am all for taste, I think that there is a lot of scope to make the “Dosa-Chutney” combo more nutritious! One of the easiest ways I include some veggies is by making different kinds of chutneys like . These chutneys have so many flavors that no one is going to miss the coconut chutney!
If you have a little more time like on weekends, instead of opting for Masala Dosa (Dosa with potato curry), try this variation out! Green beans, onions, carrots and cabbage with some amazing Indo-Chinese flavors just takes the flavor and nutrition level up a notch 🙂 I generally make the dosa slightly thicker so it can hold the filling well! The crisp dosa filled with crunchy veggies and the flavor of chilli sauce and pepper is just too hard to resist. You can use this filling with regular dosa or rava dosa or wheat dosa!
The American Diabetes Association(ADA) recommends eating 3-5 servings of vegetables everyday. Eating more non-starchy vegetables is definitely good! A serving of vegetables is: ½ cup of cooked vegetables or vegetable juice or 1 cup of raw vegetables – See more at: ADA- Non-starchy vegetables
Spring Dosa (Dosa with crunchy chinese-style veggies)
- 150 grams green beans
- 100 grams carrots
- 150 grams cabbage
- 1 large onion
- 2 cloves garlic
- 1 tbsp red chilli sauce
- 1 tbsp vinegar
- 1/2 tsp black pepper powder
- Salt to taste
- 2 tsp oil for filling + 2 tsp for making dosa
- Dosa batter for making 3-4 dosas
- Chop all the veggies and garlic really finely.
- Take a large saucepan. Add 2 tsp oil then add the garlic. Saute for a few seconds till you get the nice aroma of garlic and then add the chopped onions.
- Saute the onions till they are translucent. Then add the other veggies (green beans, carrots, and cabbage). Sprinkle some salt and cook the veggies on medium high heat till they are 3/4th done. (Sprinkle very little water as required)
- Then add the chilli sauce, vinegar, and black pepper and saute on medium-high flame for a few minutes. Keep stirring continuously to prevent the veggies from burning.
- Once the filling is ready, take it out onto a bowl to cool down.
- To prepare the dosa, heat a skillet. Spread 1 tsp oil on it. Take a ladle full of dosa batter and spread it out into uniformly on the skillet. Let the dosa cook on one side, then flip and let the other side cook too.
- Flip the dosa back on top and place 1-1.5 tbsp filling in the centre and gently fold the dosa into a wrap.
- Repeat with the rest of the dosa batter.