Wednesday, August 24, 2016



The dosa is one of the most common breakfast items, especially in the South of India. It comes in many variations depending on the ingredients that go into making these crisp crepes, normally made from a batter of rice and lentils. Apart from the conventional Dosa, you will find recipes in this blog for other types of dosas such as Moong Dal Dosa, Paper Dosa, and Masoor Dal Dosa.

This recipe for Dal Dosa is adapted from one shared by my friend, Priya R. Shenoy in a cookery group in which we are members. The advantage of this dosa is that it is made without rice and one saves time as no fermentation is required. It is therefore helpful to those with diabetes and others who wish to avoid/minimise the use of rice.

  • Urad Dal, (Black Gram Dal), 1 cup
  • Chana Dal, ( Bengal Gram Dal), 1/2 cup
  • Peppercorns, 1 tsp
  • Ginger, 1 " piece
  • Green Chillies, 2-3, or as per taste
  • Haldi (Turmeric ) Powder, 1/2 tsp
  • Salt, to taste
  • Oil, as required to prepare dosas

Wash and soak the urad dal and chana dal together for 4-5 hours
Crush the green chillies, ginger, and peppercorns together
In a mixer, grind the soaked dals along with the crushed green chillies, ginger, peppercorns, and turmeric powder to a semi-thick batter adding the required amount of water
Add salt to taste and mix well
This batter does not require any fermentation and you can make dosas immediately 
Process for making dosas is already given in the linked post for Dosas
As per your choice, you can make thick dosas or thin and crisp ones
Serve hot with chutney of your choice

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