Masoor Dal Masala Dosa

Published On May 8, 2020
In Article
By Sandhya Harsh
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Prep Time
480 - 660 Minutes
Cook Time
10 Minutes
Difficulty Level
Intermediate

Ingredients

Masoor dal/Black lentils (split with or without skin, can use whole masoor also) - 1 cup
Rice kanaki (small broken rice) - 3 cups
Arhar dal/Pigeon peas - 1/3 cup
Methidana/Fenugreek seeds - 1 Teaspoon (optional)
Salt - to taste
Oil - 1 Tablespoon
Potato Onion Masala - 2 cups
Chutneys - as required to serve as per choice

Instructions

Wash and soak rice and daals for 2 to 3 hours minimum. Grind all into a smooth thick batter. (Soak and grind them separately and then mix them.)
Cover and rest it for 6-8 hours for fermentation. (though this particular dosa can be made instantly w/o fermentation also). But I prefer and love the fermented one over instant.
Dont make the batter too thick or too runny.
Add salt to the batter amd mix lightly.
Heat dosa tawa or nonstick tawa. Pour some oil and make dosa by pouring batter with a laddle or katori. Quickly spread the batter in a circular manner to get a thin and round dosa . Pour some oil on the top and edges.
Cook both sides. (Some prefer cooking from one side only)
Spread some potato masala on it and wrap the dosa in any shape that you like.
Your hot and crispy Masoor Dal Masala Dosa are ready!! Serve hot with chutneys of your choice.

Servings : 8
Ready in : 490 - 670 Minutes
Special Category : Healthy Food
Recipe Type : Breakfast

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.