Split Lentil Mix For Dosa-Pole-Ghavan Recipe

Cooking Directions

• STEP 1.Wash and soak the split lentils in water for 4-5 hours.
• STEP 2.Drain the water and grind the lentils into a smooth batter.
• STEP 3.Transfer the batter to a bowl, cover it, and let it ferment overnight.
• STEP 4.Heat a griddle or non-stick pan and pour a ladleful of batter onto it.
• STEP 5.Spread the batter in a circular motion to form a thin dosa.
• STEP 6.Drizzle some oil around the edges and cook until golden brown.
• STEP 7.Flip the dosa and cook for a few more seconds.
• STEP 8.Remove from the griddle and serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the lentils for at least 4-5 hours to ensure easy grinding.
• Fermenting the batter overnight will give the dosa a tangy flavor and make it more digestible.
• Adjust the consistency of the batter by adding water if it is too thick.
• To make the dosa crispier, spread the batter thinly on the griddle.
• You can add finely chopped onions, green chilies, or coriander leaves to the batter for added flavor.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2 days.
• Before using the refrigerated batter, let it come to room temperature and give it a good stir.
• Serve the dosa hot with coconut chutney, sambar, or any other accompaniment of your choice.