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Masoor Dal Dosa is crispy and tasty. It is rich in nutrients and makes a good option for breakfast.

Ask any South Indian and they are never bored of having dosa. Idli may not be liked as much as they prefer dosa anytime. Let it be the regular kind or the rawa dosa, they are satisfied and happy.  The  dosa love is evident. Moreover, dosa variations are so many, you can keep making a different kind over a  month. Do find a new kind of dosa, Masoor Dal Dosa. 

Masoor Dal Dosa is yet another variation, it is protein rich as the lentil is used in a larger quantity. I liked the dosa shared  in another food group and thought I must share it with my readers.

masoor dal dosa

What is Masoor Dal ?  

Masoor Dal is one of the five legumes used regularly in Indian cooking. It is orange in colour. It is a good source of  nutrition as it is rich in protein, fibre and minerals. It does not need much time to cook and is tasty. 

What are the  benefits of using masoor dal ?

 A cup of masoor dal has 230 calories, about 17 grams of proteins and 15 grams of dietary fibre. It has many  health benefits: 

• It helps to keep the heart healthy by lowering cholesterol.
• It helps to stabilise the blood sugar level.
• It aids in weight loss. 
• It boosts the immune system. 

How is it used in cooking? 

It can be use in cooking different dishes as soups and dal. It can also be used in making a variety of snacks as fritters, dosa and khichdi. Today, I am sharing a dosa recipe which I have adopted from Shobana Rao, food blogger and friend. 

What are the other dosa recipe you have shared earlier ?

The other kind of dosa normally made in my kitchen are jowar dosa, ragi dosa, masala dosa, quinoa dosa, watermelon rind dosa, 

Masoor Dal Dosa  Recipe: 

Ingredients:

• 2 cup Masoor dal
• 1 cup raw rice
• 1 teaspoon methi seed
• salt to taste
• oil for roasting
  

  Method:

• Wash and soak masoor dal for 2-3 hours.
• Wash and soak raw rice and methi seeds for 2-3 hours.
• Grind masoor dal to a smooth paste and remove it in a wide bowl.
• Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
• Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
• Next day, add salt to the batter.
• Take the required quantity of batter, adjust the consistency.
• Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
• Once it is golden in colour, remove from the skillet and serve with coconut chutney.
• Repeat for the rest of the batter.

Take a tip:

• A few red chilly may be added while grinding the batter. 

About the event :

     Sending this to “Flatbreads Theme” at Shhh Secretly Cooking Challenge. Every month, one of the blogger suggests a theme, we are paired as partners and the secret ingredients are exchanged between the two ladies. They prepare a dish using the secret ingredients and later share it in the FB group, other members try to guess those ingredients. It is interesting to see some ingredients cannot be guessed by the members.  During the month of March, Anu Kollon suggested the theme. I liked her Uluva Kanji, a traditional Kerala dish  made with methi seeds and raw rice, I have bookmarked it to make it soon. 

I was paired with Priya Iyer. Priya gave me oil and salt which was versatile to prepare any kind of recipe  I needed to do. I gave wheat flour and chilli, she made the delicious Gujarati Methi Bhakris. 

masoor dal dosa

If you ever make Masoor Dal Dosa in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!