Watch how to make Green gram Dal Dosa , a traditional South Indian breakfast recipe by Anushruti.
Dosa is an familiar term when it comes to breakfast in India. The Indian pancakes made with a variety of rice and lentils has its own following. So Anushruti decided to show you all how to make Green gram Dal Dosa at home. So watch and learn to make Green gram Dal Dosa only on Rajshri Food.
Note : You can also use split green gram dal with skin to make these dosas.
Ingredients:
- 220 gm (1 cup) whole green gram dal
- 55 gm (1/4 cup) rice
- 1 tsp grated ginger
- 2 green chilies
- 2 tbsp coriander
- ½ tsp asafetida/hing
- 1 tsp salt
Method:
- Wash and soak the dal and rice in water for 2 to 3 hours or overnight if you want to make the dosa early in the morning.
- Drain the dal and rice and put them in a blender along with 1 tsp ginger, 2 green chilies, ½ tsp asafetida, 2 tbsp coriander amd ¾ tsp salt. Grind to a paste, using a little water.
- Heat a tava or griddle and once it is hot, turn down the heat and smear it with some oil using a raw potato. This ensures that the dosa does not stick to the pan.
- Pour a ladle of batter in the centre of the griddle and spread it quickly into a thin large circle.
- Pour a tsp of oil around the edges and cook on medium heat until the dosa is crisp and golden. Once the dosa is cooked, flip over and cook for about a minute more.
- Fold and serve with coconut chutney or any other chutney of your choice
Dosa is an familiar term when it comes to breakfast in India. The Indian pancakes made with a variety of rice and lentils has its own following. So Anushruti decided to show you all how to make Green gram Dal Dosa at home. So watch and learn to make Green gram Dal Dosa only on Rajshri Food.
Note : You can also use split green gram dal with skin to make these dosas.
Ingredients:
- 220 gm (1 cup) whole green gram dal
- 55 gm (1/4 cup) rice
- 1 tsp grated ginger
- 2 green chilies
- 2 tbsp coriander
- ½ tsp asafetida/hing
- 1 tsp salt
Method:
- Wash and soak the dal and rice in water for 2 to 3 hours or overnight if you want to make the dosa early in the morning.
- Drain the dal and rice and put them in a blender along with 1 tsp ginger, 2 green chilies, ½ tsp asafetida, 2 tbsp coriander amd ¾ tsp salt. Grind to a paste, using a little water.
- Heat a tava or griddle and once it is hot, turn down the heat and smear it with some oil using a raw potato. This ensures that the dosa does not stick to the pan.
- Pour a ladle of batter in the centre of the griddle and spread it quickly into a thin large circle.
- Pour a tsp of oil around the edges and cook on medium heat until the dosa is crisp and golden. Once the dosa is cooked, flip over and cook for about a minute more.
- Fold and serve with coconut chutney or any other chutney of your choice
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Lifestyle