Masoor dal dosai
Preparation time: 10 mins Cooking time: 20 mins Soaking time: 2 hours Makes: 6 dosai
Ingredients
½ cup masoor dal
3 kashmiri red chili
2-3 dry red chilis
Salt as needed
2 pinches asafoetida
Finely chopped coriander leaves
Curry leaves
Oil to cook dosa
Method:
• Add ½ cup masoor dal in a bowl
• Wash well and add water
• Add 3 kashmiri red chili and 3 red chilis
• Soak for 2 hours
• Drain the water and grind into a smooth paste
• You can add water while grinding.
• Transfer this to a bowl. No need to ferment the batter.
• Add salt, 2 pinches asafoetida, finely chopped coriander leaves and curry leaves.
• Mix well
• Pour a ladle of batter on hot tawa
• Drizzle oil and cook on both sides.
• Once done take it out from the pan.
• Masoor dal dosa is ready.
• Repeat the same to finish.
Notes:
1. No need to ferment the batter, you can make the dosa instantly.
2. You can add 1 steamed carrot or beetroot while grinding.
3. The batter stays in the refrigerator for 3-4 days.
4. Masoor dal dosai pairs with any chutney or idli podi
