Easy and No Ferment Lentil Dosa or Toor Dal Dosa or Lentil Crepes

Easy and No Ferment Lentil Dosa or Toor Dal Dosa or Lentil Crepes

Easy and No Ferment Lentil Dosa or Toor Dal Dosa or Lentil Crepes  is a delicious and easy dosa preparation without fermentation. This Split Pigeon Peas or Toor Dal in combination with rice makes tasty and crispy dosas.

 

Tips for making good crispy dosa :

  • Take care to grind the mixture of lentil and rice coarsely adding very little water.

 

  • When the batter has rested for an hour, add just enough water so that the consistency of the dosa should be thick yet flowing as shown in the pic below.

 

  • Make sure that the pan is hot before you start making the dosas. Sprinkle some water on the pan. If the water vapors off quickly, then the pan is of correct temperature. Lower the gas and then pour the batter in circular way to as this pancake as possible. Then increase the temperature to medium high and let it cook.

 

  • Drizzle some oil along the sides and in the center and continue to cook the dosa till it becomes crisp on the edges and turns golden brown.You may cook one or both sides. If cooking only one side, you may want to cover the pan for 3-4 minutes.

 

Easy and No Ferment Lentil Dosa or Toor Dal Dosa or Lentil Crepes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast and Snacks
Cuisine: Indian
Serves: 15
Ingredients
  • Parboiled Rice - 1 cup
  • Toor dal(Split Pigeon Peas) - ½ cup
  • Fenugreek Seeds(Methi Dana)- ¼ tsp
  • Ginger-1 tsp finely chopped
  • Green chillies-3 nos finely chopped
  • Salt to taste
  • Oil as required for cooking the dosa
Instructions
  1. Soaking and grinding :
  2. Wash and soak the rice, dal and fenugreek in enough water,separately for 30 minutes.
  3. When ready to grind, drain the soaked toor dal. Add in the methi dana. Don't throw away the water used for soaking the toor dal. This water will be used for grinding the toor dal and the rice separately.
  4. Grind the toor dal along with the methi dana in a mixer/blender coarsely with no or very little water. Take it out in a big container.
  5. Now drain the water completely from the soaked rice and grind it into a smooth paste using a little reserve water. Pour the mixture into the big container.
  6. Stir and mix the batter and add salt as per desired.
  7. Cover the container with a lid and let it rest.Set aside for 1 hour.
  8. When the batter has rested well, add ginger and chillies. Stir and mix the batter so as to form a smooth mixture. The batter is ready !!
  9. Making the Dosa :
  10. To make plain dosa, add water into the batter so that the consistency of the batter is thick yet flowing.
  11. Heat a non stick pan/iron griddle/flat pan on medium high heat.
  12. When the pan is hot, sprinkle some water on it or rub the pan with a wet kitchen paper towel to lower the temperature of the pan.
  13. Reduce heat and pour ladle full of batter on the pan.
  14. Spread the batter in circular shape in one direction to as thin pancake as possible using the back of the ladle.
  15. Increase the heat to medium and let the dosa cook for two minutes. You may also cover the pan with a lid if you are cooking only one side but this is optional
  16. Drizzle some oil along the sides and in the center and continue to cook the dosa till it becomes crisp on the edges and turns golden brown.
  17. Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
  18. Flip again and fold the dosa in the shape of a triangle or roll it in the form of a cone or as a log or any desired shape.
  19. Proceed to make dosas similar way with the remaining batter.
  20. Serve the dosa hot with any savory chutney of your choice.

 

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