Dal dosa - दाल दोसा (Rice and Lentil Crepes)

To Soak
Rice - 1 cup
Chana Dal  - 1 cup
Toor dal - 1/2 cup
Yellow Moong dal - 1/2 cup
Urad dal - 1/2 cup
Dry Whole Red Chilies - 4-5 or as per your taste
To Grind
Coconut - 1/2 cup
Hing (Asefoetida) - 2-3 pinches

Salt - as per taste
To Garnish
Onions - 1 cup, finely chopped
Cilantro - 1/2 cup, finely chopped

Soak the ingredients under "To Soak" in enough water (to cover and about 1-2 inches on the top, meaning such that it is always soaked all the time) for 3-4 hours.

Drain and grind with things listed under "To Grind" coarsely. It is to remain coarse and not very smooth. 

Make sure the batter is not very thin, it has to be that of cake batter or even a little thicker. You can always thin it when making crepes, if it seems too thick.

Now, there are 2 options, some people like to add garnishing in the batter and then make crepes or you can add garnishing after spreading the crepe. It is just that after adding onions in the batter, it gets little difficult to spread on the griddle.

Put a non-stick the griddle on the heat and let it heat completely before you make dosa. Adjust the seasoning and batter consistency.

Take about 1/2 or so cupful of batter and spread it evenly in a circle on the griddle. Remember it usually doesn't get as thin as your other regular dosas/crepes. 

If you did not add onion/cilantro in the batter, this is the time to spread it on the dosa and press it hard in the batter such that when you flip it, onion pieces don't get loose.

Add a little of oil, just to make it extra crispier. But, if you are health conscious, you can totally skip it.

Cook it nicely till golden brown on both sides.

This can be served warm with any kind of chutneys or nut/lentil powders or any combination of both.

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