By Krati Purwar
April 11, 2025
Urad dal is the most common lentil used to prepare dosa. But if you want to enrich your meal with fibre along with protein, you can masoor dal. This quick guide will help you add a twist to the South Indian staple.
1 tsp methi seeds 2 cups masoor dal Oil for roasting Salt to taste 1 cup raw rice
Wash and soak masoor dal, rice, and methi seeds for 2-3 hours.
Grind rice with methi seeds. Turn masoor dal into a smooth paste separately.
Mix both the batters together into a thick paste.
Let the mixture ferment overnight so that it rises in volume.
Heat a griddle, stir the batter, and spread a ladle full of it on a hot surface.
When the base is brown and crispy, serve the dosa hot.