Healthy Mixed Flour Dosas and Peanut Chutney

Yesterday was World Diabetes Day. Mixed flour dosas and Peanut chutney are something Diabetic patients can have without regret.
Mixed flour dosas are healthy and tasty. Apart from all purpose flour, it also contains whole wheat atta, soyabean flour and ragi powder which enhances the nutritive value. Adding egg makes it tasty and helps to make smooth dosas which do not stick to the pan. You can avoid egg if you are a vegetarian. It can be served for breakfast or dinner.
I make different kinds of Peanut chutneys. Here I am posting one of the recipes for Peanut chutney which I served with the dosas.


Ingredients:

Whole wheat atta -1 1\2 cups
Maida -1\2 cup
Soyabean flour -2 tbsp
Ragi powder -2 tbsp
Egg -1
Water -2 cups or more
Salt -to taste
Oil

Method:

In a bowl, beat the egg well. Add water and beat again. Add the flours and salt and mix with a whisk to form a smooth batter of dosa consistency. Heat a frying pan or dosa tava. Smear some oil on it and pour a big spoonful of the batter. Make a round dosa with the back of the spoon. Sprinkle few drops of oil on the dosa. Keep on medium flame. When one side is done, flip the dosa and fry the other side. Transfer to a serving plate. Make similar dosas with the rest of the batter. Serve it hot with Peanut chutney. To prepare a healthy snack for kids, spread some jam on the dosa and roll it!

For the Peanut chutney:

Peanuts -2 tbsp
Tomatoes -2 chopped
Dry red chillies -2
Peppercorns -4
Cumin seeds -1\2 tsp
Curry leaves -5
Coriander leaves -1 tbsp chopped
Garlic -2
Tamarind -1 small gooseberry size
Salt -to taste
Oil -1 tbsp

Method:

Dry roast the peanuts, cool and remove the skin. Keep aside. Heat oil in a frying pan, add all the ingredients except tamarind and salt. Fry them till the tomatoes are soft. Cool and grind them along with peanuts, tamarind and salt adding a little bit of water to form a fine paste. Transfer the chutney to a bowl and serve with dosas.

Ribbon Sandwich

I have been making this sandwich for years whenever there is a kids' party at home. It is a healthy sandwich and is yummy too! Coriander leaves and mint leaves are used to make the green chutney which enhances the nutritive value of this sandwich.

This is my entry for this week's Weekend Herb Blogging which is the brilliant idea of Kalyn. It is being hosted this week by Nami Nami.

What you need:

Bread -1 loaf

For the green chutney:

Grated coconut -1\4 cup
Coriander leaves -2 tbsp
Mint leaves -2 tbsp
Green chilli -1
Juice of half a lime
Salt -to taste
Cheddar cheese -1 cube

For the red chutney:

Tomato sauce -4 tbsp
Butter -2 tbsp
Pepper powder -1\4 tsp
Salt -to taste

Method:

Grind together all the ingredients for the green chutney to a fine paste except the cheese. Transfer it to a bowl and add grated cheese. (Add less salt for both the chutneys as the cheese and butter already contain salt.) Mix well and keep aside. In another bowl, mix together tomato sauce, butter, pepper and salt. Take a slice of bread and spread the green chutney on it. Place another slice of bread on top of it. Spread the red chutney . Place one more slice of bread on top. Press firmly and cut the edges. Cut it diagonally. Repeat the same with other slices. Serve immediately. If you need to make them before hand, keep them wrapped in a wet cloth. The chutneys can be refrigerated for 1 or 2 days.