Channa dal-Urad dal dosa
This is a dosa variety made more healthful and protein rich by the addition of Channa dal, in addition to the Urad dal and Idli rice. Channa dal is a good source of zinc, phosphorus and magnesium.
Addition of Channa dal gives these dosas a golden hue, and also takes a partial credit for its crispy texture.
The batter does not really require fermentation, and can be used straight away to make crispy dosas
These dosas go well with any chutney/sambar of your choice. They make for a delicious meal with simple mulagaipodi as well.
I made Tomato-Onion chutney to go along with these dosas.
Proceeding to the recipe,
Ingredients:
Idli rice- 1 cup
Urad dal- 1 cup
Channa dal- 1 cup
Salt - to taste
Oil- as needed(preferably sesame oil for drizzling)
Preparation of the batter:
Rinse the dals and the rice thoroughly, for a couple of times, under running water. Soak them together for a period of 6-7 hours, or overnight.
Add the contents to a mixer/grinder, and grind to a smooth batter of free flowing consistency, adding the needed water. Take care not to make the batter too watery.
Transfer the ground batter to a large container. Add salt, and stir well. The batter can be used straight away for making dosas, or stored in the refrigerator, for later use.
Preparation of the dosas:
Heat a dosa tava. When sufficiently hot, pour a ladle full of batter in the center of the tava, and spread it outwards gently, forming a circle. Drizzle a few drops of oil around the edge of the dosa, to facilitate cooking. Once the edges appear to slightly lift up, flip over the dosa to cook the other side.
Once done , transfer to a plate, and enjoy these healthy dosas with a side of your choice.
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| CHANNA DAL-URAD DAL DOSA WITH TOMATO-ONION CHUTNEY |
This is a dosa variety made more healthful and protein rich by the addition of Channa dal, in addition to the Urad dal and Idli rice. Channa dal is a good source of zinc, phosphorus and magnesium.
Addition of Channa dal gives these dosas a golden hue, and also takes a partial credit for its crispy texture.
The batter does not really require fermentation, and can be used straight away to make crispy dosas
These dosas go well with any chutney/sambar of your choice. They make for a delicious meal with simple mulagaipodi as well.
I made Tomato-Onion chutney to go along with these dosas.
Proceeding to the recipe,
Ingredients:
Idli rice- 1 cup
Urad dal- 1 cup
Channa dal- 1 cup
Salt - to taste
Oil- as needed(preferably sesame oil for drizzling)
Preparation of the batter:
Rinse the dals and the rice thoroughly, for a couple of times, under running water. Soak them together for a period of 6-7 hours, or overnight.
Add the contents to a mixer/grinder, and grind to a smooth batter of free flowing consistency, adding the needed water. Take care not to make the batter too watery.
Transfer the ground batter to a large container. Add salt, and stir well. The batter can be used straight away for making dosas, or stored in the refrigerator, for later use.
Preparation of the dosas:
Heat a dosa tava. When sufficiently hot, pour a ladle full of batter in the center of the tava, and spread it outwards gently, forming a circle. Drizzle a few drops of oil around the edge of the dosa, to facilitate cooking. Once the edges appear to slightly lift up, flip over the dosa to cook the other side.
Once done , transfer to a plate, and enjoy these healthy dosas with a side of your choice.
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