Dal Dosa Recipe | Dal Dosai Recipe | Lentil Dosa | Gluten Free and Vegan Recipe ( No Fermentation Required)

Hi Supermoms,

Hope you are all well. I know in these lockdown days, we are so busy, cooking more than usual, doing more than usual household chores, with literally no time to rest. I am sure it must be so tiring for many of you. 

For me, it takes lot of will and energy to click pictures and share new recipes. I am able to do this mainly because of your comments, feedbacks, the pics and stories you share with me after trying out my recipe creations in your kitchen. You are my power bank, motivating me to continue sharing simple recipes that are made with minimum ingredients, yet super healthy and tasty and most importantly, easy for you to cook. 

I had shared about this #daldosa in my instagram stories and many of you effortlessly made the dosa and shared your comments, pics and stories. I am so so happy and humbled. 

I am glad to share the recipe here. Please do share this with all your friends, especially with one's whose children are staying alone in a distant city or whose old parents are staying alone and cooking all by themselves. 

The proof that, this Dal Dosa is easy to make, is the fact that, the Dosa Batter needs no fermentation. You can store the batter for 4 to 5 days, dilute it in smaller quantities and make the dosai whenever you are hungry. The best part is, you can also add chopped or grated vegetables of your choice while grinding the batter or as a topping. You can also skip one lentil/dal ( if you do not have it in stock) and double the dal in hand. It can be personalised according to the availability of ingredients. 

Note: You can use basmati rice or any rice that you have in stock. For basmati rice just 2 hours soaking time is enough. If you are using brown rice, soak for 6 hours or overnight. If you want to skip rice, you can soak Dalia / broken wheat overnight or for 4-5 hours. You can also soak millets instead of rice. 

Simple, tasty and healthy is how I would call this #daldosa. Do try and share your feedback. 

Stay Safe. Stay healthy. You are not alone. We are in this together. 

Dal Dosa Recipe | Dal Dosai Recipe :

Soaking time : 4-5 hours ( or overnight) 

Cooking time : 2-3 minutes per dosa

1 cup = 250 ml cup 

Storage : The batter keeps good for 3-4 days when refrigerated 

Ingredients:

1 cup raw rice ( I used Sona Masoori )

1/4 cup pigeon peas/toor dal/arhar dal

1/4 cup bengal gram/channa dal

1/4 cup husked black gram/urad dal 

1-2 dry red chilli ( adjust according to taste)

1" fresh ginger OR large pinch asafoetida

salt to taste

Method :

1. Add rice and the three dals/lentils into a tall vessel .

2. Wash twice and soak it 4-5 cups of water. 

3. Add dry red chilli over the soaked ingredients.

4. Let it soak for 5 hours or overnight.

5. After the soaking time, drain the excess water and grind the rice and dal mixture along with ginger into a smooth batter.

Note : In case you are adding asafoetida, add after you have ground the batter .

6. Add water little by little and grind it smoothly. 

7. Transfer the batter to a vessel, add salt and mix well.

8. Your dal dosai batter is ready. You can refrigerate it till use.

9. Just before making dosa, take few ladles of the batter and transfer it to another vessel.

10. Dilute the batter with more water ( for thin and crispy dosa) and then start making the dosas just the way you would make regular dosa/dosai. 

Chef tips : Make sure that the batter is in room temperature. Use sesame oil to grease the tava. Let your first dosai be a small one. You can use a lid to cover the dosa for a few seconds, open and then cook for a few more seconds before flipping and cooking on the other side. 

Repeat this process for the entire batch. Your delicious dal dosai is now ready. You can serve it with jaggery, ghee, pickle, podi/chutney powder , curd or any chutney of your choice. 

Happy Cooking!

With love,

Masterchefmom