Health Fitness Food

Make rava dosa premix without maida... meal preparation will become easy for Diwali. Take as much semolina (suji) as rice flour (chawal ka atta), and 1/4 of that amount of gram flour (besan), cumin (jeera), black pepper (kali mirch), pink salt (sendha namak), pulse to a powder. Add ajwain (carom seeds) last. Then store. Yeh Diwali ke liye meal preparation ka ek bahut he shandaar aur practical tareeka hai!Aapne Maida-Free Rava Dosa Premix banane ki jo vidhi batayi hai, woh use na sirf tez, balki healthy bhi banati hai.Aapki Premix Recipe ki Khoobiyan:Maida-Free (The Health Angle): Rava (Suji) aur Chawal ka Atta use karke aapne refined flour (maida) ko hata diya hai, jisse yeh dosa halka aur pachan mein behtar banta hai.Fiber aur Protein Boost (Besan): 1/4 hissa besan (chana dal ka atta) milana, iski nutritional value ko badhata hai. Besan protein aur fiber deta hai.Digestive Spices (The Traditional Wisdom):Jeera aur Kali Mirch: Yeh behtareen flavor aur anti-inflammatory properties dete ...

Instant dosa saves time but lacks the digestive, nutritional, and gut-health benefits of fermented dosa. Learn why fermentation matters and how it impacts health. Fermented dosa batter undergoes several biochemical changes that offer significant health benefits. During fermentation, lactic acid bacteria and other microbes break down complex starches into smaller fragments, making them easier to digest. Phytic acid, which inhibits mineral absorption, is reduced, and gas-producing oligosaccharides are leached out. As a result, the risk of gas or bloating after eating dosa is greatly lowered. The proteins in urad dal and rice are partially pre-digested by enzymes produced by lactic acid bacteria. This process releases amino acids, making them more readily available. When you eat fermented dosa, your body absorbs essential amino acids more easily, supporting muscle repair and overall metabolism. Fermentation partially hydrolyzes starches into simpler sugars. Lactic acid and acetic acid for...