Food blogger and Rediff.com reader Preeti Alam shares a step-by-step process.
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Lentil Dosa or Adai Dosa, as it is popularly known in certain parts of India, is a non-fermented dosa comprising a blend of lentils, rice and fenugreek seeds.
Lentils are considered to be a powerhouse of nutrition -- they are high on proteins, rich in fibre and a good source of minerals and calcium.
Besides helping improve digestion, they also stabilise blood sugar and gives instant energy.
Being low in fat, they're equally loved by weight watchers.
Here is a simple and easy recipe of the mixed lentil dosa, a healthy breakfast which tastes great too.
For the dosa
Note: This is a fresh batter dosa hence you need not ferment it.
The fenugreek seeds add extra flavour. It helps the dosa turn out more crisp and reduces the chances of it sticking to the tawa.
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