When any south Indian diabetic person is advised to eat wheat bread then they are able to stick to the wheat diet for only 2-3 days. After that they give up and go back to their habit of eating rice at every meal. This is my attempt to make such a wheat (semolina) recipe that’s easy to make and is healthy and diabetic friendly too.
Equipment and Utensils
Nonstick frying pan with lid
Flat stainless steel / wooden spoon
250 grams (1 cup) Fine Semolina (Rava)
1 teaspoon Salt
1 tablespoon Vegetable Oil
400 ml Water
Take semolina in a bowl, add salt and water.
Mix the mixture with the help of ladle.
There should be no lumps in the batter.
Leave the batter to rest for 20 minutes.
After 20 minutes of rest, mix the batter well.
It might become somewhat dry.
Adjust the water so that batter is of a pourable consistency.
Keep the frying pan on medium high flame.
Add 1 teaspoon vegetable oil and let it heat.
Now pour 1 ladle of the mixture and spread it evenly.
Keep the lid for 30-40 seconds.
With the help of flat spoon, flip to the other side and let it cook.
Remove it from heat when it is cooked from both sides.
Repeat the procedure till all the batter is over.
Since it is a nonstick pan, there is no need to add oil for every dosa.
Still, just add a teaspoon of oil when any dosa starts sticking to the pan.
The batter will suffice for 6 dosas.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Number of Servings: 2
Total Calories: 975.0 Kcal
Fat: 17.0 gm
Protein: 26.0 gm
Carbohydrates: 187.0 gm
Iron: 4.00 mg
Sending this to Vardhini’s 30 Minutes Meals Event.