Time to cook
A nutritious and protein-rich dosa variant from South India. It is made by grinding a mixture of lentils and rice together to create a thick and slightly coarse batter.
Bengal Gram Lentil
Yellow Split Moong Dal
Red Chilli Pepper
Wash the Bengal gram lentil, arhar, urad and moong dal well.
Soak the parboiled rice in enough water with red chillies for 2 to 4 hours and rinse.
Blend the rice and red chillies along with water to a slightly thick batter, and transfer this to a bowl.
Blend dal, cumin and ginger with water to a slightly coarse thick batter.
Mix the dal batter with the rice batter and rest for 2 to 4 hours.
Add chopped onions, salt, asafoetida, and coriander leaves to the batter and mix well.
Pour one scoop of batter into a hot greased pan and spread like a dosa on medium flame.
Add oil across the edges and cook.
When one side is cooked, flip and cook on the other side as well until crisp.