This recipe will curb your appetite, heal and nourish your body, mind, and spirit. This recipe requires little preparation time for two days but the actual cooking time is 20min. You can reduce preparation time by keeping soaked dal and rice in the fridge for a quick meal on the go.
Chutney Ingredients
2 cups of fresh frozen coconut - defrosted
1 small piece of ginger to taste
1 lime juiced
1 tsp of honey
1 tsp or to taste of salt
andful of cilantro leaves and mint leaves.
2 tbsp of almond oil ( its good for nervous system and keeps your skin young) adds flavor
Dosa Ingredients
2 Cups Whole Mung Beans
2 Cups Basmati Rice
1 tsp Salt
2 tsp Cane Sugar Or Raw Honey
Ghee or Clarified Butter for Cooking
Soak 2 cups of whole mung beans overnight in room temperature water then rinsed in morning. To increase digestibility you can also sprout mung beans for 2 days until it has small 1/2inch sprout coming out of the top. To do this rinsing the water (this water is excellent for your house plants) and then keep grains and dal covered in a place where it is slightly warm and insulated. A good place can be in your oven to help the grains sprout faster, this can take some time during the winter since the temperature is a lot lower and there is less humidity in the atmosphere which is ideal for sprouting grains. Repeat this process until you see sprouts. Once they have sprouted you can keep it in the fridge for a couple of weeks just by rinsing them once a day. Next up is the Basmati rice or other white rice, basmati rice is balancing for all body types and is used in Ayurvedic healing and detox. Soaked it over night with room temperature water and then rinse.
In a high-speed blender place, soaked mung beans and rice add water to cover the grains then blend them together. Add more water as needed to make the consistency of pancake batter. During the winter season, preheat oven at lowest setting then turn it off and place dosa batter in the warm oven overnight only. It will ferment and you’ll see small bubbles on the surface. This fermentation helps to enrich dosa with B vitamins that help in digestion.
After the batter has fermented, mix well and place 1 cup of dosa batter on a hot skillet with 1tbsp of ghee (clarified butter). Place one cup of batter in the middle of the pan then with round side of a ladle in circular, smooth motions spread from the center to the sides of the pan. Don’t get discouraged if it's not perfect at first, it will still taste good. With practice, it gets better. In my work as a chef, I had to make 100 of these dosas at the time, that was a challenge!
for the chutney process all of the ingredients in a hight speed blender until smooth, you can serve it immediately but it can be store in the fridge for a week.
