Another variety of Dosa with Toor Dal. Toor Dal makes the Dosa crispier! You can serve either as Masala Dosa or Plain Dosa with Chutney and Sambar.
Prep Time
15 Minutes +Soaking Time
Cooking Time
25-30 Minutes
Urad Dal
Toor Dal
Beaten Rice/Poha (Thin)
Fenugreek Seeds
1 Cup
¼ Cup
¼ Cup
¼ Cup
1 Tsp.
1.  Soak Rice and Fenugreek Seeds for 8 hours or overnight. Soak urad and toor dal for 2-3 hours.
2.  Add poha / beaten rice just before grinding. You can add either soaked poha or directly.
3.  Grind the soaked dal, rice, fenugreek seeds and poha to a smooth batter.
4.  Let it ferment.
Note: In winter, suggest keep the batter in oven with light on or keep the batter under a bulb so that it can ferment.
5.  Make dosa and relish.


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