No Fermentation, Instant Dosa-this phrase amazes every Indian who has ever stood in a kitchen. The word instant captivates every cook in the world.

Are you thrilled to know the recipe-Toor Dal Dosa

It doesn’t involve fermenting, so it can be cooked immediately after the grinding process. You can somewhere relate it to Adai, a South Indian pancake but it differs in its ingredients, consistency, texture, taste and crispiness.
This recipe, I inherited it from my aunt who never fails to feast us with this dosa, every time we visit her. Once you try this, you’ll become addicted to its taste as my family.

For more tiffin recipes and ideas, do check here where you can find interesting healthy recipes like Instant Ragi Rava Dosa, Kaattuyaanam Mysore Dosa, Kerala Malabar Special Pathiri, Thinai/Foxtail Millet Pongal, Mappilai Samba Appam/Bridegroom Pancake, Pav Bhaji Fondue/Bhaji Club Sandwich/Bhaji Cheese Dosa.

Pro-tips:

For variation, add finely chopped shallots or onion, curry leaves or mint leaves, or moringa leaves.
The inclusion of both idli & raw rice adds texture and crispiness to dosa, don’t skip it. As I mentioned early, this is different from Adai (a South Indian pancake) in its texture and consistency. Texture-rice is ground into a slightly coarse texture (not too coarse like Adai) and dal is ground into a fine texture.

Consistency-the batter should be runny, not like Adai which has a thick batter.


Ingredients:


Toor Dal- 1 cup+1 handful
Idli/Parboiled Rice-1 ¼ cup
Raw Rice-1 ¼ cup
Cinnamon-1”
Cloves-3
Fennel seeds-1 tbsp+1 tsp
Garlic-20 (small)
Regular Chilli-6
Kashmiri Chilli-6
Turmeric powder-pinch
Asafoetida powder-pinch
Moringa leaves-as required
Salt-as required


Instructions:

  2. Wash & Soak dal and rice (boiled and raw) separately for min 4 hrs
  3. Add the whole garam masalas mentioned along with garlic, and chillies in a mixer jar, & grind it well. To this add soaked rice in portions & grind it into a slightly coarse texture(refer to video), not too coarse.
  4. Grind dal into a fine texture, add it to the ground rice mixture, and mix well with turmeric powder, asafoetida powder, salt & moringa leaves
  5. Consistency of the batter should be runny, keep adding water till it reaches the desired stage (refer to video)
  6. Drop a dollop of batter on a sizzling hot griddle, and spread the batter with even thickness. Close, and cook for a min on med-low flame.
  7. Drizzle oil, flip it, and cook till it roasts. Toor Dal Dosa is ready to serve with Brinjal Onion chutney whose recipe was shared in the previous reel.


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