Dosas are our absolute favourite among all of the delicious cuisines from South India. These crunchy delights are stuffed with delectable stuffing and are best enjoyed with coconut or tomato chutney. Although rice flour is typically used in its preparation, we've included a twist in this recipe. A tasty meal that is simple to make at home is Crispy Urad Dal Dosa. All you have to do is swap out your regular batter for one made with urad dal. Water, salt, and refined oil are also included in this recipe's ingredients list.
Due to its high fibre content, urad dal has various health advantages, including the ability to improve digestion and increase energy. Additionally, it improves bones and controls blood sugar levels. This dosa goes well with any chutney you choose. It is the ideal Sunday morning breakfast meal that people of all ages can enjoy. It will be well-received by your guests when you serve it at buffets, anniversaries, and kitty parties. What are you still holding out for? Try this dosa recipe right away, and enjoy it with your loved ones.
To enhance the flavour of the dosa, you can also add some finely chopped onions, ginger, curry leaves, coriander leaves, green chilies, cumin seeds, and cracked black pepper.
Add spices to enhance the flavour of the dosa | Shutterstock
- 1 cup urad dal (hulled split black gram)
- 3 to 4 fenugreek seeds (methi seeds)
- salt as required
- ¼ cup water or as needed
- oil or ghee as required
Instructions to make Urad Dal Dosa:
- Rinse the husked and spilt black gram (urad dal) multiple times in water
- Soak the lentils in adequate water and fenugreek seeds (methi dana) for four to five hours, or overnight
- Add the soaked components to a wet grinder jar after completely draining the water
- Add as much water as necessary, up to 1/4 cup
- Lentils should be carefully ground till smooth, if more water is needed when grinding, add it
- Pour the batter into a container
- Add salt, then thoroughly combine
- More water can be used if the batter is too thick, however, avoid making the dosa batter too thin as this would make spreading the batter on the tawa or pan difficult
- The batter need to have a pourable consistency
- Preheat a nonstick tawa or a heavy cast iron pan with a good amount of seasoning
- Now scoop out some batter with a ladle. Maintain moderate to medium-low heat
- Pour the batter and spread it out gently, working your way out from the centre
- On a low to medium heat, prepare the dosa
- Make the urad dal dosa in the same manner as you would a traditional dosa with ghee or oil
- Drizzle some oil on the borders and center once the batter is baked on top
- Cook the dosa till it is crisp and brown
- Turn the dosa over
- Cook until the opposite side is equally cooked
- Serve the hot urad dal dosa with sambar or coconut chutney
It is recommended to serve these dosas hot. After they have cooled, you shouldn't keep or serve them since they lose their crispy texture and become dense and dry.
