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Number of Dosas: 12-15
How long it takes: 45 minutes (other than grinding & fermenting)
Toor dal/thogaribele/Toridali in English, Kannada and Konkani respectively. Toordal is the main ingredient of almost all the recipes like sambar, Rasam the konkani cuisine”Ambat and also the “Dalithoy”. This dal in combination with rice and will make tasty and crispy dosas too. Here it is:
What you need to have:
1. Raw rice (sona masoori) – 1 cup
2. Toor dal – 1/2 cup
3. Coriander seeds – 1 teaspoon
4. Cumin seeds – 1/2 teaspoon
5. Red chilli (Byadgi) – 2-3
6. Ginger – 1″ piece
6. Fresh grated coconut – 2 tablespoon(not added since optional)
7. Chopped cilantro – 2 tablespoons (for garnishing)
Ingredients of Toor dal dosa
Other ingredients of the dish
What you do with what you have:
1. Soak both Toor dal and raw rice in water together with the dry roasted coriander seeds, cumin and roasted Red chilli in oil, and grind it to a fine consistency along with ginger adding water in steps to normal dosa dough consistency and allow it to ferment as usual over night. (Soak the dry roasted items also in water along with dal and rice.)
Coriander seeds & cumin being dry roasted
Byadgi chili being fried in oil
Grind dosa batter to which salt is added
2. On fermenting add chopped cilantro and season it with mustard seeds and curry leaves.
3. Place a dosa skillet on medium flame flashing a little oil on it. On heating rub it with a coconut coir and splash a little water on it simmering the flame. Pour a ladle of batter and spread it in a circular motion into a thin dosa. Splash a little oil on the corners of the dosa.
Toor dal dosa being fried
4. When fried it would be as shown below.
Dosa being roasted to serve
5. Transfer it to a serving plate and enjoy it with your favorite chutney. We enjoyed it with onion chutney & dry chutney powder ! Really crispy.
Ready to serve Toor dal dosa with onion chutney & chutney powder
Good to remember:
1. Soaking dal, rice and the other fried and roasted ingredients is a must.
2. The dough should be to the normal dosa dough consistency so that it would be fine on fermenting though.
loved the golden brown color.. quite different from a regular dosa !
Super crispy and beautiful dosa, totally different from the regular one.
Prathiba mayi, I have a few doubts. For how long do we need to soak rice and dal? Also should we mix salt after fermentation or before?
Hi Seema,
Soak all of them together for about 3-4 hours(till dal turns soft in the sense that when you prick dal with your nails it should be done) I hope i have made my self clear!!!
Hi Seema,
Always add salt as soon as you grind, so that it ferments well.
Thank you so much Prathibamayi. Making this for breakfast tomorrow. Will let you know how it turns out.
Can you please let me know where you got the Griddle for the Dosa?
Hi alps,
You get it any normal hard ware shops in india!!!!
A change from the normal plain dosa with which we were bored,turned out fine and crispy.
Hi Anjali,
So hearing from you after a long time and thanks a lot for your comments!!!!!!!
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mami, fermentation is not required for this dosa…? and y do we need to roast the cumin and zeera dry if we are soaking them in water??
Hi Nammu,
You need to ferment the dosa batter as usual. Also you have to dry roast cumin and coriander seeds and fry red chili in oil a little and soak it with rice and dal, and grind together to a fine consistency. I hope i have made myself clear.