Masoor dal Dosa | Instant and Fermented Version | No Rice dosa

                                          Back with one more dosa! Being a dosa lover couple, the humble Indian crepe is dominant in our breakfast menu. And ever since Miss A started understanding food, her only request for breakfast is “Bobbo” (Baby word for dosa in konkani). So you can finally call us a “crazy for dosa” family. Although her favorite is the Matta Rice dosa , she loves all kinds of them. So I make variety dosas so that she does not get bored of the same flavors.
                                         The last time we went shopping, there was a great offer on Masoor dal. Though I had never bought nor tasted them before, the offer compelled me to buy it. If nothing else, dosa was definitely on my mind. And Mr Husband found a good one too ( My Recipe hunter, remember?). The recipe, I later realized was my friend Priya’s, who is an excellent experienced cook. So it had to be good and it was. The dosas came out delicious! 
I made them twice and the second time, I fermented the batter to see how it would taste. And the experiment turned to be a success. While the instant version was good, the dosas from the fermented batter turned out crisp and even better. Masala dosas with this batter turn out excellent.

                                      So do try this dosa for your weekend breakfast and see your family devouring them. Happy and Healthy cooking!

Thank you Priya for this perfect recipe!

Health Benefits of Masoor Dal: Protein and fiber rich, contains folate, Vitamin B1 and minerals. good source of Potassium and Iron. Consuming fiber rich lentils helps in managing blood sugar levels as the sugar leevls don’t rise rapidly after a meal.

Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..


Ingredients: {Makes around 10 dosas}
1 Cup split Masoor dal   (Split Red lentil)
1/2 Cup split Urad dal    (Split Black gram)
8 to 10 Peppercorns
1 inch piece of Ginger
Salt to taste
Oil to fry the dosa

1. Wash well and soak the Masoor dal and Urad dal together for 3 to 4 hours.

2. Grind the dals with little water to a coarse paste.

3. Now add peppercorns,ginger and salt. Grind to a fine paste. Pour into a bowl.

4. Heat a dosa griddle and pour a ladle full of batter. Spread as big as you can using the back of the ladle.

5.Cover and cook till the dosa turns slightly brown. Add oil on the sides.

6. Fold and remove.

Serve with chutney.

Keep the dosa batter in a warm place for around 5 to 6 hours. Do not keep more than that as the batter can turn sour. Mix well and make dosas like shown in step 4,5 and 6. I made masala dosas with this batter.

Both the instant and fermented version have different taste. While the instant dosa has flavors of masoor dal and is soft, the fermented one is crisp and tastes like regular dosa. We loved both versions.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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