Tuesday, November 27, 2007

Toor dal Dosa

This is a dosa recipe which among our family circle is called as the 'Masala dosa' because of all the spices(masalas) that go into it.It needs no fermentation and can be done right away after the batter is ready. Somehow i didn't see this being prepared among any other families i knew, hence didn't know it's offcial name. One of my friends liked the recipe but didn't know what to name it, because Masala dosa otherwise is the name for the dosa with the potato curry inside. Hence she named it Thanu's dosa :).


  1. 2 cups Raw rice
  2. 1 cup Toor dal
  3. 1 tspn channa dal
  4. 3 big garlic cloves
  5. 1 inch ginger coarsely chopped
  6. 6-7 green chillies
  7. few sticks of fresh coriander
  8. 1 medium sized onion coarsely chopped
  9. 3 cloves
  10. 1 small piece of cinnamon
  11. 1 small bunch of Fenugreek greens
  12. 1 small bunch of Dill greens(optional)
  13. 1/2 tspn turmeric powder.
  14. Salt to taste
  15. Oil for making the dosas

  • Soak the rice and dals together for 1-2 hours.
  • Heat a tblspn of oil in a pan, add the onion, ginger , garlic, green chillies , cloves and cinnamon.
  • Fry them to rid the raw smell of the ingredients. do not over do it, just until the onion turns transclusent.let it cool
  • Grind the soaked rice and dal along with the fried ingredients and the coriander adding enough water to give it a dosa consistency.
  • Pick the Methi leaves , wash and chop them coarsely .fine chopping would give a bitter taste to the dosa.
  • Add the turmeric powder, chopped methi leaves and finely chopped Dill and salt.
  • Heat a tava or a heavy griddle .Spread some oil .
  • Take a ladle full of the dosa batter and pour onto it.spread it in a circular motion to make it as thin as possible. pour a little oil around the dosa and on it .
  • Once it is cooked crsip on one side flip it over for few seconds.
  • Fold in half and serve with the chutney of your choice. It can be had without any accompaniment too.

Note: Make sure that the dosa batter is not too thick, it spoils the texture of the dosa.

7th Dec '07: Browsing through the net i just learnt about JFI Toordal hosted by Linda of Out of the Garden .Although this post of mine is a few days old, i guessed it would still qualify for the event since the key ingredient is Toordal and is such a nutritious recipe. I am sending it at the last minute, and i hope it gets entry into the event.


papu said...

Delicious!!! My husband who is a picky eater loved these dosas. I was tired making dosas. Kids loved them too. Definitely a keepr!

Anonymous said...

As far as I know it is your maternal Grandma's recipe. I swear nobody else has been able to replicate that taste. I will have my wife try this and lets see if she can replicate it.

Linda said...

Hi Thanu,

Your toor dal dosa with all the different masalas looks really great! I like the methi in it especially :) I'm not very good at dosa-making, need lots of practice. This is good inspiration for me :)

Thank you so much for this lovely contribution to JFI Toor Dal, and welcome to the fun of blogging :)

Thanu said...

Thank you Veena!I am glad that you tried the dosas and they turned out good.
Murali!Yes, i do agree nobody can cook like our grandma:).I hope my grandchildren can say such things about me in the future.:)
Thank you so much Linda for such nice words.I am really happy that i got to participate at JFI Toor Dal. Looking forward to many more such interactions

sahana said...

Thanmayi, What kind of rice do you use in the US? Might make this for sunday brunch.

Meera said...

That toor daal dosa looks absolutely delicious.

Thanu said...

Sahana, i use the "sona masoori/; rice for the dosa.I hope my reply is in time for ur Sunday brunch preparation.
Thank you Meera .I visited your blog.You have a very interesting collection of recipes there.

vimmi said...

very different dosa recipe. great looking dosas.