Recipes

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*64* *Moong dal pizza*

• 1 cup split yellow moong dal (or green moong dal for Pesarattu style)
• 1 cup rice (optional for extra crispiness)
• 1–2 green chilies, chopped
• 1-inch piece ginger, grated
• ½ tsp cumin seeds
• 2 dried red chilies (optional)
• Salt to taste
• 1–1¼ cups water (adjust for batter consistency)
• 2 tbsp ghee or oil for cooking
• Optional toppings: chopped onions, coriander leaves, grated carrot

Soak the dal and rice: Rinse moong dal thoroughly and soak for 15–30 minutes (yellow moong dal) or 4–5 hours (green moong dal). If using rice, soak it separately for 2–3 hours

Grind the batter: Drain the soaked dal and rice. In a blender, add dal, rice, ginger, green chilies, cumin seeds, red chilies, salt, and water. Grind to a smooth, thick, pourable consistency. Adjust water as needed

Optional fermentation: For a slightly tangy flavor, you can ferment the batter for 8–10 hours, though instant dosas can be made without fermentation

Heat a non-stick or cast-iron pan over medium heat. Sprinkle a few drops of water to check if it sizzles, then wipe the surface.

Pour a ladleful of batter in the center and spread thinly in a circular motion.

Drizzle ghee or oil around the edges. Cook on medium heat until the edges lift and the dosa turns golden and crisp. Flip and cook for another 1–2 minutes if desired

Fold the dosa and serve immediately. Repeat with remaining batter.

• Vermicelli (1 cup)
• Green cardamom (4)
• Sugar (½ cup)
• Ghee (2 tbsp)
• Almonds (8-10)
• Cashew (8-10)

• Preheat a pan and melt 2 tablespoons of clarified butter.
• Add the vermicelli and roast until golden brown on medium flame.
• Add chopped almonds and cashews, roasting them on low flame.
• In a separate pan, heat 2.25 cups of water with ½ cup of sugar until dissolved.
• Add the roasted vermicelli to the sugar syrup and cook for 5 minutes.
• Stir in cardamom seeds and cook without covering for 2 minutes.
• Switch off the flame and cover the sweet vermicelli.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*61* *Ragi Smoothie*

Ingredients: Ragi flour, banana, soaked badam, dates, flax seeds, chia seeds, and cinnamon powder.
Preparation: Blend the ragi flour with water to remove lumps, then cook it until thick. Blend the other ingredients with water and mix them with the cooked ragi.
Serving: Pour into glasses and enjoy a nutritious and tasty smoothie.

RAMAYANA’S DIET CLINIC
Dt. Geetu

*57* *Jowar Dosa*

• Jowar flour – 1.5 cups
• Salt – ½ tsp
• Water – 4 cups
• Onion – 1 (finely chopped)
• Coriander – 2 tbsp
• Curry leaves – few
• Green chillies – 2 (chopped)
• Cumin – 1 tsp
• Pepper – ½ tsp
• Oil – for roasting
• Take 1.5 cups jowar flour in a large bowl.

• Add ½ tsp salt and 4 cups water.
• Whisk well to remove lumps.
• Add chopped onion, coriander, curry leaves, green chilli, cumin, and pepper.
• Mix and rest for 10 minutes.
• Batter should be thin and watery (similar to rava dosa).
• Add more water if needed.
• Heat a super-hot tawa.
• Pour the batter from a height so it forms a lace-like pattern.
• Drizzle 1 tsp oil around edges.
• Roast for 3 minutes or until crisp.
• No need to flip; remove once golden.
• Serve hot with coconut chutney, tomato chutney, or sambar.