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BESAN MICROGREENS DOSA

Besan Microgreens Dosa That Makes Your Tastebuds Dance

Wake up your mornings with this Besan Microgreens Dosa, a fusion of protein-rich besan and fresh microgreens. Packed with spices like ajwain, kalonji, and turmeric, this crispy dosa is roasted to perfection on a hot pan. Easy to prepare and bursting with flavor, it’s the perfect healthy breakfast or snack that’s quick, nutritious, and utterly delicious.


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Crispy Besan Microgreens Dosa roasted golden with spices, ajwain, kalonji, and turmeric, perfect healthy breakfast or snack.¯

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Microgreens Magic in Your Morning Dosa

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Use fresh besan for a smooth, lump-free batter.

Don’t overmix; a slightly thick batter spreads better.

Heat the pan properly before pouring batter for a crispy base.

Drizzle a few drops of oil around edges to avoid sticking.

Flip carefully once edges turn golden to retain crispiness.

Serve immediately for best texture, as dosa softens on standing.

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     Step-by-Step Recipe : Roast Until Your Nose Smells Heaven​

   ​ Preparation Time :  10 min          Cooking Time :  15 min          Total Time :  25 min          Servings :  2 - 3

PERSONAL NOTE 

I absolutely love the simplicity and crunch of Besan Microgreens Dosa. It’s like a protein-packed hug in every bite, with the fresh microgreens adding a surprising pop of flavor. Perfect for busy mornings or a quick snack, it’s wholesome, easy, and fun to make. I enjoy flipping it on a hot pan while the aroma fills the kitchen—it always brings a smile before the first bite.

INGREDIENTS

  • 1 cup besan (gram flour)
  • 1/2 tsp crushed ajwain
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili flakes
  • 1/2 tsp crushed black pepper
  • 1/2 tsp kalonji seeds
  • Salt to taste
  • A pinch of hing (asafoetida)
  • Handful of microgreens leaves
  • 1.25 cups water
  • Oil or ghee for cooking


​Golden, crunchy Besan Microgreens Dosa made with besan, ajwain, black pepper, turmeric, and microgreens for a nutritious meal.

PREPARATION STEPS

  1. In a mixing bowl, combine besan, crushed ajwain, turmeric powder, red chili flakes, crushed black pepper, kalonji seeds, salt, hing, and microgreens leaves.
  2. Gradually add 1.25 cups of water and whisk to form a smooth batter without lumps.
  3. Heat a non-stick pan or tava. Once hot, pour a big ladle of batter and spread gently in a circular motion like a dosa.
  4. Drizzle a little oil or ghee around the edges and cook until the bottom is golden brown. Flip carefully and roast the other side until cooked.
  5. Serve hot immediately.

Yes, spinach or coriander works, but microgreens give extra crunch and nutrition.

You can skip or reduce spices, but the flavor will be milder.

Yes, keep in fridge for up to 12 hours, stir well before use.

Ensure pan is hot and drizzle oil around edges; flip once golden brown.

Yes, sprinkling cheese before flipping makes it a fun twist.

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