Multi Daal Dosa
by MOONBEAMS
10 Oct 2011
This recipe has been viewed 10812 times
A scrumptious snack recipe. . Made using combination of different dals.
Multi Daal Dosa recipe - How to make Multi Daal Dosa
Preparation Time: Cooking Time: Total Time:
Makes 12 to 13 dosas
1 cup rice (chawal)
1/4 cup moong dal (split green gram)
1/2 cup chana dal (split bengal gram)
1/4 cup toovar (arhar) dal
1/4 cup urad dal (split black lentils)
1/4 cup masoor dal (split red lentil)
1/2 cup grated coconut
4 tbsp curry leaves (kadi patta)
1 tsp black peppercorns (kalimirch)
2 to 3 green chillies , chopped
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp oil
1 tbsp cumin seeds (jeera)
1 tbsp mustard seeds ( rai / sarson)
2 tbsp crushed coriander (dhania) seeds
a pinch asafoetida (hing)
ghee for greasing
Method
- Method
- Wash and soak rice and all the dals in enough water for 6 hours. Drain and keep aside.
- Combine the soaked daals and rice and blend in a mixer into a smooth batter.
- Cover and keep aside to ferment for 6 hours or overnight. Keep aside.
- Combine the coconut, curry leaves, peppercorns, green chillies, ginger and garlic and blend in a mixer into a coarse paste.
- Add this paste to the fermented dosa batter, add the salt and mix well.
- Heat oil in a small pan and add the mustard seeds,cumin seeds, crushed coriander seeds and asafoedita.
- When the seeds crackle, pour this tempering into the dosa mixture and mix well.
- Heat a tava and grease it with ghee and pour the spoon full of batter on the tava and spread it in a circular motion.
- Cook on both the sides till it is crispy, using a little oil or ghee.
- Repeat with the remaining batter to make more dosas.
- Serve with mint chutney or mango pickle.
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