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A viral video has shown how leftover dosa can be given a crunchy makeover by deep-frying it into crispy fryums.
An expert weighs in on the pros and cons of using leftover dosa as a snack.
Dosa, a popular South Indian dish, has a balanced nutritional profile, making it a healthy and enjoyable lunch option. But did you know that leftover dosaif there were any, could be made crunchy? Here’s the recipe for (leftover) dosa fryums courtesy of culinary blogger Najeeb Ebrahim K., who has outstanding dosa-making skills and some fantastic suggestions for preparing a flawlessly crispy dosa.
The Recipe
In the now-viral video, the chef places five or six dosas on a plate before cutting them into pieces using scissors. He also separates all of the parts that are glued together. Then, he places them in the fridge overnight.
The next day, when he takes the plate out of the fridge, the dosa pieces are firm like papad. He takes a kadai, adds oil, and fries the hard dosa pieces in deep oil. Within minutes, the dosa bits transform into perfectly crisp dosa fryums. He, then, places them in a bowl and transfers them to a plate, emphasizing the crispiness.
Towards the end of the video, the chef crumbles one of the fried pieces to demonstrate how they came out. Shared on November 23, the video has amassed over 5.9 million views.
However, according to Apeksha Chandurkar, a dietitian and founder of Balanced Bite, freezing dosa pieces to fry later and eat as a snack can be convenient, but it can reportedly have specific health effects. These effects depend on how they are prepared, what they include, and how they are fried. She feels that frozen dosa pieces will absorb a significant amount of oil when deep-fried, adding a good amount of fat and calories.
“Health benefits in the dosa base ingredients might be easily nullified by this activity, particularly if unhealthy oils (e.g., hydrogenated or reused cooking oils) are used. Instead, choosing shallow or air fryers can be healthier for you,” Apeksha Chandurkar said as quoted by The Indian Express.
The dietitian also shared some considerations for healthier alternatives.
Preparation:
Apeksha Chandurkar advised cutting the dosa into small pieces and freezing them in an airtight container to avoid freezer burn, which can ruin the taste and nutrition.
Oil Quality:
Use oils that have been minimally treated. “Avoid reusing the oil as it can cause the formation of trans fats,” the dietician added.
Add-ons:
Chandurkar suggested making the snack healthier by serving it with nutritious accompaniments such as a yogurt-based dip or an omega-3-rich chutney, such as flaxseed or walnut chutney.
Controlling Portion Sizes:
Even healthier fried foods, when consumed in excess, can result in weight gain and bad lipid profiles. The trick is to practice moderation.
