Few
days back I had just reinvented this traditional recipe usually use only tur
dal and rice but I have given it some twist. The dish might be humble in its
looks, don’t under estimate its flavour, taste or nutrition. There are two
kinds of lovers of dosa; one the crisp dosa likers and other the soft dosa
likers, former being the majority. This lentil dosa can cater to both the types
of people by adjusting the proportion of rice-dal used, to get the texture you
prefer.
Serves:
2
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Ingredients:
1.
Idly rice – 1 cup
2.
Tur dal – ¾ cup
3.
Bengal gram – ½ cup
4.
Urad dal – ½ cup
5.
Moong dal – ½ cup
6.
Dry red chilies – 2
7.
Coriander seeds – 2 tbsp
8.
Cumin seeds – 1 tsp
9.
Fennel seeds – 1 tbsp
10.
Pepper corns – 10
11. Salt to taste
12. Turmeric powder – ½ tsp
13. Coriander chopped – a fistful
14. Oil as required
Method:
Step 1:
Wash and soak all the lentils and the rice together for a couple of hours.
Step 2:
Then drain the soaked mixture (saving the water for later use) and grind it in
a mixer jar along with other dry spices.
Step 3:
Add the soaked water to coarse grind into a thick batter.
Step 4:
Transfer to another vessel, add turmeric powder, salt and chopped coriander and
mix well adjusting water to get a dosa batter consistency. Preferably set this
aside for 15 minutes before using.
Step 5:
Heat the dosa tawa, grease it with oil and while hot enough pour a ladle of
batter and spread it into a nice circle using the back of the ladle. Drizzle
few drops of oil after a minute and cover with a high lid.
Step 6:
After about 2-3 minutes or when the bottom side is browned enough, remove lid
and flip the dosa.
Step 7:
Lentil pancake is ready to be served with chutney of your choice.
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