# of servings: 4 | Soak Time: Overnight (or) 4 hrs |
Preparation Time: 10 mins | Cook Time: 20 mins |
Rich in protein, big on taste and easy to make! Fermenting the batter is not essential and hence can be made with just a little planning (to soak). Added bonus, can sneak in veggies too!
Ingredients:
- Rice - 2 cups
- Tur daal - 0.5 cup
- Channa daal - 0.5 cup
- Green gram daal - 0.5 cup
- Urad daal - 0.25 cup (optional)
- Finely chopped onions (or) cauliflower (or) white pumpkin (or) cabbage - 2 cups
- Green chili paste - 2 tsp
- Ginger - 1 inch
- Turmeric root - 1 inch (or) turmeric powder - 1 tsp
- Ajwain seeds - 2 tsp
- Salt
- Sugar - 1 tsp (optional)
- Chopped coriander (or) dill leaves (or) pineapple sage - 2 fistfuls
- Fruit salt/baking soda - 0.25 tsp
Method:
- Wash and soak all the daal and rice together for 4 hrs (overnight is fine too)
- Drain the water and rinse the daals and rice again
- Add this to a blender jar along with salt, sugar (if using), ginger, turmeric and green chili paste
- With very little water, coarsely grind the ingredients
- Add the coriander/dill/sage to the blender jar and pulse it just a couple of times to incorporate them without grinding the leaves smoothly
- Finely chop the onions or cauliflower or cabbage or white pumpkin (along with skin)
- Add them all to the batter along with ajwain seeds
- Add a little water to make the batter to the required consistency. (Shouldn't be too runny or too chunky)
- 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 a pan on medium heat and spread a tsp of oil
- When it is heated, pour a ladle full of batter and spread it evenly
- Cover and cook for a minute
- Open the cover, drizzle half a tsp of oil/ghee and cook to the desired level of roasting
- Serve hot with chutney, ghee, butter or yogurt
Tips and Tricks:
- A spoon of sugar adds a nice caramelized color to the dosas upon roasting
- Pulsing the coriander (or any other) leaves in the blender itself gives a finely chopped feel and saves time. Be sure to not run the blender too much or the batter will turn green
- Adding fruit salt/soda just when before making the dosas will keep the dosas fluffy and soft
- Though optional, adding the urad daal makes the dosas softer
- Adding onions, cauliflower, cabbage or white pumpkin gives body to the dosas and makes them fluffier, nutritious and delicious
- This batter doesn't need fermenting but can definitely be used the next day if leftover. The dosas come out softer next day
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