By Aditi Saraswat
August 22, 2026
Give your breakfast spread a protein-rich twist with this masoor dal dosa recipe. The red lentil batter requires no fermentation, and all you have to do is soak the dal overnight and make golden, crisp dosa the next morning without waiting for hours.
1 cup masoor dal 1-inch ginger 2 green chillies ½ tsp cumin seeds Salt to taste Water, as needed Oil or ghee for cooking 2 tbsp finely chopped onion 2 tbsp coriander leaves
Wash masoor dal thoroughly and let it soak for about two hours, or best if overnight. Drain the water completely before grinding to make a batter.
In a blender, add soaked dal, ginger, green chillies, cumin, salt, and water to make a smooth, spreadable batter.
Heat the dosa tawa and lightly grease it with oil or ghee.
On the hot tawa, pour a ladleful of batter and spread it thinly in a circular motion. Drizzle a little oil on the edges so that they turn crisp.
Cook until the edges turn crisp and golden. Then flip and cook the other side as well, and serve it hot with coconut or tomato chutney.