Craving a delicious and unique twist on the classic dosa? Look no further than our Crispy Chana Dal Rice Dosa recipe! This savory South Indian crepe offers a delightful blend of textures and flavors, combining the nutty goodness of chana dal (split chickpeas) with the wholesome heartiness of rice. Forget complicated processes and lengthy preparation times – this recipe is surprisingly quick and easy, perfect for a weeknight dinner or a fun weekend brunch. It's a healthy, vegetarian option packed with protein and fiber, making it a satisfying and nutritious meal.
This vibrant and flavorful dosa is incredibly versatile, easily adaptable to your preferred spice level and dietary needs. Prepare to be amazed by the crispy, golden-brown exterior and the soft, fluffy interior. Ready to make your own batch of these delectable dosas? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- blender
- non-stick pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Batter
- Wash and soak 1 cup of rice (200g) and 1/2 cup of gram dal (100g) in water for two hours.
- Grind the soaked gram dal with 1 green chili, 1/2 inch ginger, 1/2 teaspoon fenugreek seeds, and 2 tablespoons of water until smooth.
- Grind the soaked rice separately until fine.
- Combine the rice and dal batter, add 1 teaspoon of salt, and set aside.
- Add 1/4 teaspoon baking soda (or 1 teaspoon Eno) to the dosa batter. Mix well.
Step 2. Make the Potato Stuffing
- Heat oil in a pan, add mustard seeds, cumin seeds, grated ginger, and chopped green chilies. Fry until fragrant.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, salt, and curry leaves. Fry lightly.
- Add boiled and mashed potatoes (400g) to the pan. Mix well and cook until heated through. Add asafoetida for extra flavor.
Step 3. Prepare the Chutney
- Blend roasted peeled gram (1/2 cup), grated coconut (1 cup), green chili , ginger (1/2 inch), lemon juice (1 tbsp), salt (1/2 tsp), and 1/4 cup water until smooth.
- Heat oil in a pan for the chutney tempering, add mustard seeds, curry leaves and red chilies. Add to the chutney.
Step 4. Cook and Serve the Dosa
- Heat a non-stick pan and apply oil. Pour 2 spoons of batter onto the hot pan and spread thinly in a circular motion.
- Cook the dosa until golden brown, then add the potato stuffing. Fold and serve with chutney.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Soaking rice in normal water and gram dal in lukewarm water speeds up the process if you're in a hurry.
- Heat the pan well before pouring the batter to prevent sticking.
- Adjust the amount of chili powder to your preference.
- The batter consistency should be pourable, neither too thin nor too thick.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils instead of chana dal?
While chana dal provides the best texture and flavor for this dosa, you can experiment with other lentils like toor dal (split pigeon peas), but the final product might have a slightly different taste and consistency.
2. How can I make the dosa crispier?
Ensure your batter is slightly fermented (for a couple of hours at least). Use a non-stick pan over medium heat and pour a thin layer of batter. Don't overcrowd the pan.
3. What are some good accompaniments for Chana Dal Rice Dosa?
These dosas pair wonderfully with sambar (a lentil-based vegetable stew), coconut chutney, tomato chutney, or even a simple raita (yogurt dip).
So there you have it – a simple yet incredibly satisfying Crispy Chana Dal Rice Dosa recipe that's perfect for any occasion. Enjoy the delightful crunch and unique flavor profile of this South Indian delicacy. We hope you enjoy making and sharing this easy and delicious recipe with your friends and family!