Monday, 5 November 2012

Dal Dosa

This savory and spicy dosa is another one of my grandmother's recipes and is made from rice and lentils. Unlike the regular dosa batter, it does not need to be fermented and therefore it is more instant in nature. 


What you'll need.. (Makes 10-11)
  • 1 Cup plain uncooked rice
  • 1/2 Cup toor dal (split pigeon peas)
  • 1/2 Cup urad dal (split white lentils)
  • 1 Tbsp red chilli powder (you can add more if you like, depending on how hot your chilli powder is)
  • 1/4 Tsp hing (Asafoetida)
  • 1 Large onion, finely chopped
  • 2 Green chillies, finely chopped
  • 2 Tbsp cilantro leaves, finely chopped
  • 15-20 Curry leaves
  • Salt to taste
  • Oil, as needed
How to..
  • Mix the rice and lentils together. Wash them and soak them in water for about 6-8 hours (or overnight).
  • Discard the soaking water and grind the rice and lentils in a blender along with 1 and 1/2 to 2 cups of water into a smooth batter.
  • Pour this batter into a bowl. Add chilli powder, hing, salt, onion, chillies, cilantro and curry leaves to the batter and mix well.
  • Heat 1/2 Tsp oil to a non stick flat pan. Pour a ladle of batter on the pan and spread it evenly from center to the sides in a circular shape. This dosa is meant to be a little thick. 
  • Add a few drops of oil to the edges of the dosa and then cover with a lid and cook for about 2 mins on medium heat. Then remove the lid and flip the dosa over and cook the other side for another 2 mins without the lid. 
  • Repeat the same for the remaining batter. Serve hot with chutney.
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