Diet Plan To Lose Weight Fast - 900 Calories - Full Day Meal Plan For Weight Loss | Skinny Recipes
Recipes in this Video
Originating from South India, Millet Dosa is a traditional breakfast dish that highlights the region's use of millets, which are nutritious and gluten-free. This dish is often enjoyed with various chutneys and sambar, making it a versatile meal. In recent years, millet has gained popularity globally as a health-conscious ingredient, leading to many modern adaptations and variations.
Ingredients
- ●millet flour
- ●urad dal
- ●water
- ●salt
- ●cumin seeds
- ●green chilies
- ●ginger
- ●onion
- ●coriander leaves
- ●oil
Instructions
- 1Soak urad dal in water for 4-6 hours.
- 2Drain the dal and blend it with water until smooth.
- 3Combine millet flour, blended dal, salt, and cumin seeds in a bowl.
- 4Add water gradually to achieve a smooth batter consistency.
- 5Let the batter ferment for 6-8 hours in a warm place.
- 6Heat a non-stick pan over medium heat until hot.
- 7Grease the pan lightly with oil.
- 8Pour a ladleful of batter onto the pan and spread it into a thin circle.
- 9Cook until the edges lift and the bottom is golden brown, about 2-3 minutes.
- 10Flip the dosa and cook for another 1-2 minutes until crisp.
- 11Remove from the pan and repeat with remaining batter.
- 12Serve hot with chutney or sambar.
Ingredient Alternatives
millet flour
Healthier: quinoa flour
Cheaper: rice flour
Quinoa flour is nutrient-dense, while rice flour is more affordable.
urad dal
Healthier: split mung beans
Cheaper: chickpea flour
Split mung beans are lighter, and chickpea flour is cost-effective.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil offers flavor while vegetable oil is budget-friendly.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness, while jalapeños provide heat at a lower price.
Techniques
Equipment
Also Known As
Originating from South India, Uthappam is a thick pancake made from fermented batter, traditionally served for breakfast. Millet Uthappam highlights the use of nutritious millets, reflecting the region's agricultural heritage. This dish is cherished for its wholesome ingredients and is often enjoyed with chutneys or sambar. Today, variations incorporating different flours and toppings are popular across India and beyond, appealing to health-conscious eaters.
Ingredients
- ●millet flour
- ●rice flour
- ●yogurt
- ●water
- ●onion
- ●tomato
- ●green chili
- ●coriander leaves
- ●ginger
- ●salt
- ●oil
- ●black mustard seeds
- ●cumin seeds
- ●fenugreek seeds
Instructions
- 1Soak millet and rice in water for 6-8 hours or overnight.
- 2Drain the soaked grains and blend with yogurt and water until smooth.
- 3Ferment the batter in a warm place for 8-12 hours until bubbly.
- 4Add chopped onions, tomatoes, green chilies, ginger, and coriander to the batter.
- 5Mix in salt and spices like cumin and fenugreek seeds.
- 6Heat a griddle over medium heat and grease lightly with oil.
- 7Pour a ladleful of batter onto the griddle, spreading it into a thick pancake.
- 8Cook until the edges lift and the bottom is golden, about 3-4 minutes.
- 9Flip and cook the other side until golden, about 2-3 minutes more.
- 10Repeat with remaining batter, adding oil as needed.
- 11Serve hot with chutney or sambar.
Ingredient Alternatives
millet flour
Healthier: quinoa flour
Cheaper: rice flour
Quinoa flour offers a similar texture and is gluten-free.
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
oil
Healthier: coconut oil
Cheaper: sunflower oil
Coconut oil adds flavor while being a healthier fat.
onion
Healthier: scallions
Cheaper: leeks
Scallions provide a milder flavor and are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●1 cup boiled and mashed potatoes
- ●1/2 tsp cumin seeds
- ●1/2 tsp red chili powder
- ●1/4 tsp turmeric powder
- ●2 tbsp chopped fresh cilantro (optional)
- ●2 tbsp oil (for cooking)
Instructions
- 1In a mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour and knead to form a soft dough. Cover and let it rest for 20-30 minutes.
- 3In another bowl, mix the boiled and mashed potatoes with cumin seeds, red chili powder, turmeric powder, and chopped cilantro.
- 4Divide the dough into equal portions and roll each portion into a small ball.
- 5Flatten each ball and place a spoonful of the potato mixture in the center.
- 6Fold the edges of the dough over the filling and seal it tightly, then flatten it gently.
- 7Roll out the stuffed dough ball into a flat circle, dusting with flour as needed to prevent sticking.
- 8Heat a skillet or tawa over medium heat and place the rolled roti on it.
- 9Cook for 1-2 minutes on each side, applying a little oil until golden brown and cooked through.
- 10Serve hot with yogurt or pickle.
Equipment
Palak Dal Curry is a popular dish in Indian cuisine, combining the nutritious benefits of spinach with protein-rich lentils, making it a staple in many households.
Ingredients
- ●1 cup split yellow lentils (dal)
- ●2 cups spinach leaves (palak), chopped
- ●1 medium onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp garam masala
- ●2 tbsp oil or ghee
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the split yellow lentils under cold water until the water runs clear. Soak them in water for about 30 minutes, then drain.
- 2In a pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- 3Add the finely chopped onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 5Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
- 6Add the soaked lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are soft.
- 7In the last 5 minutes of cooking, add the chopped spinach leaves and garam masala. Stir well and cook until the spinach wilts.
- 8Taste and adjust seasoning if necessary. If the curry is too thick, add a little more water to reach your desired consistency.
- 9Remove from heat and let it sit for a few minutes before serving.
- 10Garnish with fresh coriander leaves and serve hot with rice or flatbreads.
Equipment
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