Toor Dal dosa

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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)

KONICA MINOLTA DIGITAL CAMERA                                          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.)

KONICA MINOLTA DIGITAL CAMERACoriander 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.

KONICA MINOLTA DIGITAL CAMERA                                           Toor dal dosa being fried

4. When fried it would be as shown below.                                                   

KONICA MINOLTA DIGITAL CAMERA                                       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.

17 thoughts on “Toor Dal dosa

    uma said:
    January 13, 2013 at 1:13 am

    loved the golden brown color.. quite different from a regular dosa !

    Priya said:
    January 13, 2013 at 2:39 am

    Super crispy and beautiful dosa, totally different from the regular one.

    Seema said:
    January 22, 2013 at 11:36 am

    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?

      prathibalrao responded:
      January 24, 2013 at 8:38 pm

      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!!!

      prathibalrao responded:
      January 24, 2013 at 8:40 pm

      Hi Seema,

      Always add salt as soon as you grind, so that it ferments well.

        Seema said:
        January 24, 2013 at 10:43 pm

        Thank you so much Prathibamayi. Making this for breakfast tomorrow. Will let you know how it turns out.

    alps said:
    January 23, 2013 at 11:47 pm

    Can you please let me know where you got the Griddle for the Dosa?

      prathibalrao responded:
      January 24, 2013 at 8:39 pm

      Hi alps,

      You get it any normal hard ware shops in india!!!!

    Anjali Harsha said:
    February 17, 2013 at 10:09 am

    A change from the normal plain dosa with which we were bored,turned out fine and crispy.

      prathibalrao responded:
      February 21, 2013 at 5:12 pm

      Hi Anjali,

      So hearing from you after a long time and thanks a lot for your comments!!!!!!!

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    nammu said:
    April 29, 2013 at 9:41 am

    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??

      prathibalrao responded:
      April 29, 2013 at 9:25 pm

      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.

    Divya Shankar said:
    September 16, 2014 at 4:46 pm

    I am going to try this one too. Guess the roasted coriander seeds, cumin seeds with chillies will lend a special and different taste to the dosa.

      prathibalrao responded:
      September 17, 2014 at 1:33 am

      Hi Divya,

      The roasted spices give a unique flavour to the dosa and also this dosa as you see in the picture turns really crispy and flavourful!!!!

    Ritesh Sharma said:
    March 13, 2020 at 3:08 pm

    The dosa made with toor dal looks so yummy and crispy,, thanks for sharing this with us!!

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