Dill Green Gram Daal Dosa

# of servings:  4	Soak Time:  3 hrs
Preparation Time:  10 mins	Cook Time:  20 mins

These protein and nutrient-rich dosas are a must-try, especially when on a time crunch!  With minimal planning upfront (to soak the daal), lunch/dinner can be prepared in no time.  Since it has all the essential spices, nutrients and flavors incorporated, this doesn't even need a fancy accompaniment! 

Ingredients:

• Green gram daal - 2 cups
• Dill leaves - 2 fistfuls
• Onion - 1 small
• Ginger - 1 inch
• Turmeric root - 1 inch (or) Turmeric powder - 0.5 tsp
• Green chili paste - 1.5 tsp (or) green chilies - 12
• Salt
• Sugar - 2 tsp
• Fruit salt/Baking soda - 0.5 tsp

Method:

• Wash and soak the green gram daal (without skin) for at least 3 hours
• Drain all the water and rinse the soaked daal with fresh water
• Drain the water completely and place in a blender jar
• Add the onion, ginger, turmeric, salt and sugar to the blender jar
• Make a fine paste without adding much water
• Add the dill leaves (along with tender stalks) and pulse along with the batter
• Pour out the batter and add a cup of water to the empty blender
• Whisk it and pour the water into the batter! 
• When ready to make the dosas, add the fruit salt/soda in a ladle
• Add a tbsp of water and mix it with a finger
• Mix this well into the batter
• Heat the tava/pan on medium heat
• When ready, spread a tsp of oil on the pan and spread it with a pumpkin stalk (or) the back of a spoon
• Pour a ladleful of dosa batter on the hot tava (pan)
• Drizzle half a tsp of oil, cover and cook for a minute
• Release the dosa using a flat spatula and drizzle half a spoon of ghee and roast to preference
• Lift the dosa using a flat spatula and place it in a plate (it is not essential to flip and cook on the other side)
• Serve hot with a blob of butter or any favorite chutney or some yogurt 
 

Tips and Tricks:

• Skinless daal gives a beautiful golden hue to the dosas as against the daal with the green skin.  Both both taste great
• Soak daal in hot water if crunched for time.  1.5 hrs of soaking will be sufficient 
• Dill leaves get incorporated well by just pulsing in the batter and cuts the time needed to chop them 
• Adding the fruit salt/soda in some water and then into the batter makes it mix evenly without lumps
• Adding fruit salt/soda just when before making the dosas will keep the dosas fluffy and soft
• Sugar in the batter adds to roasting the bottom and giving a nice caramelized color

Pictures: 

Final Outcome: