Skip to main content

dosas and calories

ItemCalorie count (1 dosa)
Plain dosa/ Lentil dosa 51.2 calories
Horse gram adai dosa 83.8 calories
Fenugreek dosa91.8 calories
Soya dosa91.9 calories
Neer dosa105.1 calories
Millet dosa111.3 calories
Capsicum dosa 114.6 calories
Plain dosa120.9 calories
Egg dosa124.2 calories
Rava dosa126.7 calories
Multigrain dosa127.4 calories
Mysore sada butter dosa141.1 calories
Manchurian dosa147.6 calories
Pizza dosa153.9 calories
Tomato dosa169.4 calories
Mysore masala dosa191.1 calories
Paneer dosa200.6 calories
Onion dosa214.9 calories
Chinese dosa229.1 calories
Vegetable dosa256.6 calories
Chicken dosa284.7 calories
Masala dosa387 calories
Cheese dosa412.8 calories
Scehzwan cheese dosa624.7 calories
The calories are calculated using HealthifyMe calorie counter, world’s first Indian nutrition tracker. (you can download healthifyme app from play store)
The calories are calculated using less oil. If the oil is more your calories will be more.
Watch your calories but watch what you work out and watch your nutrient intakes too.....
Happy Eating.....

Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

beetroot hummus

BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...

SPICY FUSION VEGGIE NOODLES

SPICY FUSION VEGGIE NOODLES INGREDIENTS Hakka Atta(wheat) Plain veg noodles- 250gms Beans, Carrots, Spring onins, Green Peas, -1 cup cut into thin pieces Onions-1 medium size chopped finely Soy sauce-2 tbsp Tomato sauce or puree-2tbsp Green chillies-2 nos cut into half Chillie powder-1tsp Pepper powder-2tbsp or as per your spicy tongue Cumin Seeds-1tsp Coriander Leaves-3tbsp Ginger-1 inch cut finely Garlic-5 cloves cut finely n chop Oil as needed salt as needed METHOD: Boil noodles in water. Add little oil in that. Once boiled remove and strain the water and wash it with cold water to avoid overcooking and to avoid sticky sticky noodles. Heat pan and heat oil and fry Onion. Once the onion is transparent add veggies, ginger, garlic, cumin seeds. Fry till its half cooked and then add little soy sauce, tomato sauce, salt, Chillie and little Coriander leaves, salt and saute. Then add pepper powder and noodles and little soysauce. Saute the noodles in high flame and...

KNOW MORE ABOUT PANEER.....

PANEER I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer. So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃 How paneer is made? A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never a...