Few days back I had just reinvented this traditional recipe usually use only tur dal and rice but I have given it some twist. The dish might be humble in its looks, don’t under estimate its flavour, taste or nutrition. There are two kinds of lovers of dosa; one the crisp dosa likers and other the soft dosa likers, former being the majority. This lentil dosa can cater to both the types of people by adjusting the proportion of rice-dal used, to get the texture you prefer.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
1. Idly rice – 1 cup
2. Tur dal – ¾ cup
3. Bengal gram – ½ cup
4. Urad dal – ½ cup
5. Moong dal – ½ cup
6. Dry red chilies – 2
7. Coriander seeds – 2 tbsp
8. Cumin seeds – 1 tsp
9. Fennel seeds – 1 tbsp
10. Pepper corns – 10
11. Salt to taste
12. Turmeric powder – ½ tsp
13. Coriander chopped – a fistful
14. Oil as required
Step 1: Wash and soak all the lentils and the rice together for a couple of hours.
Step 2: Then drain the soaked mixture (saving the water for later use) and grind it in a mixer jar along with other dry spices.
Step 3: Add the soaked water to coarse grind into a thick batter.
Step 4: Transfer to another vessel, add turmeric powder, salt and chopped coriander and mix well adjusting water to get a dosa batter consistency. Preferably set this aside for 15 minutes before using.
Step 5: Heat the dosa tawa, grease it with oil and while hot enough pour a ladle of batter and spread it into a nice circle using the back of the ladle. Drizzle few drops of oil after a minute and cover with a high lid.
Step 6: After about 2-3 minutes or when the bottom side is browned enough, remove lid and flip the dosa.
Step 7: Lentil pancake is ready to be served with chutney of your choice.