By Aditi Saraswat
March 29, 2026
Swap your regular dosa for this masoor dal dosa, which is protein-rich, crisp and also naturally gluten-free. Filled with plant protein and flavour, it’s an easy-to-make, quick breakfast that keeps you full for longer and energised until lunchtime.
1 cup masoor dal ¼ cup rice 2 tbsp poha 2–3 green chillies 1 inch of ginger ½ tsp cumin seeds Salt to taste Water as needed Oil for cooking
Thoroughly rinse 1 cup masoor dal and ¼ cup rice in running water, then soak with 2 tbsp poha for at least 4–5 hours. You can also leave it overnight.
Drain the soaked mixture, add 2–3 green chillies, ginger, cumin seeds, and salt to it.
Add a little water and grind everything to make a smooth and lump-free batter out of it.
Heat the non-stick tawa, lightly grease it with oil, and then pour a ladleful of batter onto it. Spread it evenly in circular motion to make a thin and crisp dosa.
Drizzle a little oil around the edges and cook on a medium flame, so that it turns crisp and golden from the bottom.
Flip and cook from both sides and serve hot with green or coconut chutney for a high-protein breakfast.