Chana Dal Dosai | Chana Dal Idli | How to make Chana Dal Idli/Dosa Batter | Gluten Free and Vegan Recipe

 

Hi Supermoms,

Dinner is always the most challenging meal right?

 Breakfast is normally simple and quick. Lunch is always a good meal with rice or chapatis along with vegetable curries and sambar or rasam or dal etc., We always have clarity on what to make for lunch. It is the dinner which poses the maximum challenge...

You want to eat neither too heavy or too light. It should be a filling meal that is tasty and yet easier to make. Also with age you want healthier options, what with dietary restrictions and food allergies etc. The ideal dinner is a good tiffin that is tasty, easy to make, healthy and filling also.

Well, I have been experimenting many dosa and idli recipes recently with different types of rice varieties, millets, lentils and legumes.  One such recipe is the Chana Dal Dosai which came out so well and I have been making it regularly for the last couple of months. 

Sharing this healthy and delicious recipe with you today. You can make idli and dosai with this batter. Dosai requires no fermentation. You can grind the batter and immediately make the dosas. Allow it to rest for a few hours or overnight and then you can make soft and fluffy idlies. I would recommend that you dilute the batter a little if the batter is too thick and also to temper with some cashew nuts, mustard seeds, green chillies to make idlies more tasty. You can also add grated vegetables like carrot, beet root etc., to make it colourful and healthier for children. 

Chana Dal Dosai | Chana Dal Idli | How to make Chana Dal Idli/Dosa Batter by Masterchefmom

Preparation time: 4 hours

1 cup =200 ml cup

Ingredients:

3 cups idli rice

1 cup chana dal/ Bengal gram

1/2 tsp fenugreek seeds

Salt to taste

Note : If making only dosai, you can use any raw rice or boiled rice varieties. 

You can watch the video to make this Chana Dal Dosai here.

Method: 

1. Wash and soak rice and dal with fenugreek separately for 4- 5 hours  or overnight.

2. Add a dry red chilli along with dal and remove it while grinding. 

3. Grind them smoothly using the water used for soaking the ingredients. 

Chef tip: The batter should neither be too watery or too thick. It should be in a pouring consistency.

4. Mix rice and dal batters along with salt.

5. You can make dosai immediately ( no fermentation required)

Chef tip: Dilute the batter to make crispy dosai.

6. For idli, allow the batter to rest for a few hours , the batter will turn fluffy and light. 

7. You can now steam them to make idlies. You can also temper the batter with curry leaves, cashews for extra crunch and taste. 

Both idli and dosai turn out amazing.  Soak the ingredients right away 👍🏻

⭐️ ⭐️Save the recipe to try 👍🏻 and share your feedback with me 💕

Happy Cooking!

With love,

Masterchefmom