I simply love Dal Dosa. It is easy to make, isn’t too time consuming, and tastes really good. I can make it at home. And, I do not have to buy packaged dosa batter, contributing less to an earth already flooded with non-degradable plastic waste.

The ingredients? Simple again. And readily available in all our homes.

What I use:

i. Urad dal – ½ cup

ii. Toor dal – ½ cup

iii. Masoor dal – ½ cup

iv. Moong dal – ½ cup

v. Chana dal – ½ cup

(The measure of dal depends on the number of people and the number of days you wish to use the batter. The batter can be used for a good 3-4 days)

vi. Green chillies (depends on how spicy you like your food)

vii. Ginger – 1 inch

viii. Salt to taste

ix. Asafoetida – a pinch

x. Coriander leaves

xi. Onion (optional)

xii. Tomato (optional)

xiii. Chilli powder

xiv. Oil (optional – I do not use any oil)

xv. Homemade peanut chutney (😊)

The only difficult part of the whole recipe, I find, is to remember to soak the lentils the night before. I am sure you have a better memory than me. Well, so, that is the first step…

How I make my dal dosa:

i. Soak all the lentils (in equal measure) mentioned above (and others if you wish to include) overnight or for at least a good 8-9 hours.

ii. Next morning, drain the water entirely.

iii. In a mixie jar, pour all the drained lentils.

iv. To it, add ginger, green chillies, and a bunch of coriander leaves (This is totally optional. I love the taste of coriander and always add it.)

v. Grind without any water or very little water. The paste should be thick with least water content. This will help store the paste for a longer duration.And do grind all the ingredients smoothly without any lumps. This will help cook the dosa better and will also enhance the taste.

Grind the lentils into a thick and smooth paste with very less water

vi. Now, we can start making our dosas. Transfer the required quantity of the paste (dependent on the number of dosas you want to make)to another vessel. Add water and adjust consistency to make a smooth flowing batter (like you would for dosa).

vii. Add salt, asafoetida, and chilli powder.

viii. This step is again optional. I sometimes like to include finely chopped onion, tomatoes, and coriander to the batter. The dosa becomes more like utappam or chila. I absolutely love this. You can also add a pinch of chaat masala.

Use the required quantity of paste to make a smooth batter with water, salt and asafoetida

ix. Heat the pan well. Lower the flame and pour the required quantity of the batter to the pan and spread it around in a circle like you would do when making dosa or chila.

Pour the required quantity of the batter to the pan and spread it around in a circle

x. Cover and let cook on one side. Ensure that the dosa is not raw. Dal Dosa takes a little longer to cook than other dosa variants.

Cook the first side well

xi. Flip and cook the other side well.

Cook the other side well too

xii. Done! If you are using a non-stick pan, you actually do not need to use any oil at all.

xiii. Serve hot with peanut chutney (again, your choice entirely)


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