New trials are taking me to a new world of cooking recipes. Today morning for breakfast it was dosa. When I opened my refrigerator for tomato and green chill, found fresh mint. I am not having much use with mint. For me mint goes with mutton curry and mint chutney. Make mint water to drink. But not so fond of it. Today thought why can’t I add chopped mint over the dosa. For the side dish also got an idea with leftover cooked cowpeas in my refrigerator. The menu for breakfast is fixed.
Mint dosa and cowpeas in the stew.
The health benefits are more important when trying new recipes.
Here it is.
Mint
Rich in vitamins, calcium and antioxidants. Good for irritating bowel syndromes. Relieves constipation and helps digestion. More over enhances the taste of dosa with a burst of cool flavour. Dosa is low in fat and a good source of protein and healthy carbs.
Cowpeas
The beneficial properties of cowpeas are amazing. It is low in saturated fat, sodium and cholesterol. Good source of protein, Vitamins A,B, riboflavin and minerals. It is anti diabetic, anti cancer, anti inflammatory and anti hypertensive.
Ingredients and preparation of Mint Dosa
Dosa batter 3 cups, add salt to taste. Chopped mint leaves 4tbsp.
You can add the mint leaves into the batter combine and make dosa.
Here I add on one side only.
Heat the dosa tava, take a ladleful of batter, pour and spread in circular motion with the paddle. Put enough mint leaves on the top. When the down side of dosa is done flip it to cook the other side.
Cowpea Stew
Ingredients
Potato 1, onion 1, both cubed, garlic cloves 2, ginger 1 inch piece, both chopped,
Preparation
Pressure cook potato, onion, ginger, green chilli, garlic , turmeric powder cinnamon stick and curry leaves for two whistles. Allow to cool down. Open the pressure cooker, add cooked cowpeas, coconut milk and cilantro. Allow to bubble on low flame. Stew done ✅
Serve with hot mint dosa.
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