I’m by no means a dosa fan. I always preferred idli over dosa, especially not the crisp kind. I love the soft thick dosas that are comforting than the thin crisp ones.
On weekends we used to go to a restaurant called Bhimas which serves Andhra style food. I occasionally had spring dosa there and was craving for the dosa on this day. Of course I didn’t have batter to make and because of Coronavirus we couldn’t dine out either. So I thought of experimenting soaking the lentils and making the lentil dosa.
I remember my amma mentioning that she always has urad dal batter in her refrigerator which is handy and can be mixed with any grain etc to be made into dosas or idlis.
The resulting dosa was very crisp and the veggie filling made it healthy and substantial. Niki, who is not a big fan of South indian food, actually liked the dosa. Hubby was raving about how crispy (All north Indians have a liking for crisp thin dosas) and yummy it was. I definitely had my craving for dosa satisfied. All in all a win-win situation.
Try making this once and I promise you will bookmark this recipe.
Servings
12-14 dosas
Prep Time
10 minutes +soaking time
Cook Time
20-30 minutes
Total Time
3-4 hours including soaking time
INGREDIENTS
- 1 cup yellow moong dal
- 1 cup masoor dal
- 1 cup urad dal
- For filling:
- 1 cup cabbage, shredded
- 1 cup carrot, shredded
- 1 spring onion stem, chopped
- 4 tbsp chutney powder + more for each dosa
- Oil or ghee to make dosas
PREPARATION
Step 1
Rinse the dals and soak for 2-3 hours. Drain and make a semi-thick batter adding salt to taste.
Step 2
Mix the shredded veggies and 4 tbsp of chutney powder in a bowl and keep aside.
Step 3
Heat a griddle, when it is well heated pour a ladle of batter and spread it as you would with a regular dosa. Add oil and sprinkle ½ tsp of chutney powder and cover for about 90 seconds.
Step 4
Open the lid and place about 2 tbsp of the veggie filling on one end of the dosa and start rolling.
Step 5
Cut the dosa in half and serve hot with coconut chutney.
Notes:
The consistency of the batter must be like regular dosa batter.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
ALL TAGS
© 2019 Fusion Kitchen Tales. All Rights Reserved.
0 Comments