Dosai is a staple breakfast in South Indian cuisine. Usually, we soak and grind rice and urad and ferment it and make dosa. This is the traditional way of making dosai and I have posted the recipe for Crispy dosa recipe in Jeyashris kitchen too. Apart from the traditional dosa, we have many varieties of Instant dosa and no fermentation dosa too. I recently bought a pack of Toor dal, which is not cooking well, even after giving many whistles in a pressure cooker. I tried pre-soaking it too, but I am not satisfied. So I am using it for making Paruppu usili, paruppu podi. Recently a friend shared that she makes Toor dal dosa, it sounded interesting to me. So thought of giving it a try. Initially, I felt, it must be like adai only, but it tasted more like a combo of dosai and adai. If you do not have time to ferment or if you are living in a cold place, you can try this during winter, as it doesn’t need to be fermented. Try out this protein-rich, no fermentation needed Toor dal dosa recipe. Also, check out other no fermentation dosa recipes – Sorakkai dosai, Coconut dosa, Instant karachamaavu dosai, Ragi rava dosai, Onion rava dosai.
In a wide bowl add the idli rice, toor dal, and wash it well.Add water to this and soak this for 4 hours or overnight.
I usually add the red chili also while soaking so that it will be easy to grind.After 4 hours, drain the water and grind this into a smooth paste.Add the necessary water and bring it to a consistency of dosa batter.
Now add salt, asafoetida, and finely chopped curry leaves.If you are adding onions, finely chop 1 onion and add it to the batter.
Mix well. You can make dosa immediately.
If you want to ferment it, just ferment it for 2 hours.Heat a dosa tawa and take one ladle full of dosa batter.Spread this into a thin dosai.Drizzle ½ tsp of oil.Let this cook on one side.
Flip the dosa and cook for a few seconds.Take out from the tawa. Crispy Toor dal dosa is ready.
Serve hot. Repeat this for the rest of the batter.
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