Master the art of making the perfect Urad Dal Dosa, a quintessential South Indian crepe. This recipe guides you through creating a fermented batter of rice and lentils that cooks into golden, crispy dosas with a delightfully soft interior. A naturally gluten-free and protein-rich meal, perfect any time of day when served with sambar and coconut chutney.
Prep50 min
Cook30 min
Soak360 min
Ferment480 min
Servings10
Serving size: 2 dosas
176cal
6gprotein
24gcarbs
Ingredients
3 cup Idli Rice (Parboiled rice is a good substitute.)
1 cup Urad Dal (Use whole, skinless urad dal.)
0.25 cup Thick Poha (Also known as flattened rice.)
1 tsp Fenugreek Seeds (Also known as methi dana.)
5 cup Water (Approximate amount for soaking and grinding.)
1.5 tsp Rock Salt (Non-iodized salt is preferred for fermentation.)
4 tbsp Gingelly Oil (Also known as sesame oil. Any neutral oil can be used.)
A delightful Goan twist on the classic South Indian Sambar, featuring a fragrant, freshly ground coconut and spice masala. This tangy and savory lentil stew is packed with vegetables and pairs perfectly with steamed rice.
Crispy Urad Dal Dosa with tangy, protein-packed Goan Sambar – an energy-giving breakfast that's so good!
This goan dish is perfect for breakfast. With 546.77 calories and 19.94g of protein per serving, it's a high-fiber option for your meal plan.
6gfat
Rinse the idli rice 3-4 times until the water runs clear. Place it in a large bowl and add enough water to cover it by at least 4 inches.
In a separate bowl, rinse the urad dal and fenugreek seeds together. Cover them with plenty of water.
Allow both bowls to soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grinding the Batter (30-40 minutes)
Just before you start grinding, rinse the thick poha and soak it in 1/2 cup of water for 10 minutes until it becomes soft.
Drain the urad dal and fenugreek seeds. Add them to a wet grinder or a high-speed blender with about 1 cup of cold water. Grind for 15-20 minutes, adding water tablespoon by tablespoon as needed, until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep pot (at least 8-quart capacity to allow for fermentation).
Next, drain the rice. Add the rice and the soaked poha to the grinder. Add about 1 cup of cold water and grind to a smooth, yet slightly grainy texture, similar to fine semolina. This should take about 10-15 minutes.
Pour the rice batter into the pot containing the urad dal batter. Add the rock salt.
Using your clean hands, mix both batters together thoroughly for 2-3 minutes. The warmth and natural microbes from your hands aid in the fermentation process. The final batter should be thick but have a flowing, pourable consistency.
3
Fermenting the Batter (8-14 hours)
Cover the pot with a lid, but do not seal it tightly; leave a small gap for air to escape.
Place the pot in a warm, draft-free location to ferment for 8 to 14 hours. The ideal temperature is around 80-90°F (26-32°C). In colder climates, you can place it inside a turned-off oven with the light on.
The batter is perfectly fermented when it has nearly doubled in volume, is full of bubbles, and has a pleasant, tangy aroma. Once fermented, stir it gently just once or twice before use. Do not over-mix.
4
Cooking the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water on it; they should sizzle and evaporate immediately.
Lightly grease the tawa. A traditional method is to rub it with half an onion dipped in oil. This seasons the pan and helps prevent sticking.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous spiral motion from the center outwards to form a thin, even circle.
Drizzle about 1/2 to 1 teaspoon of gingelly oil around the edges and a little on top of the dosa.
Cook for about 60-90 seconds, until the bottom turns golden-brown and the edges begin to lift away from the tawa. The top surface should look cooked and not pasty.
Fold the dosa in half or roll it up. There is no need to flip it.
Before making the next dosa, wipe the tawa with a damp cloth to bring the temperature down slightly. This ensures the next dosa spreads easily without sticking.
5
Serving
Serve the hot, crispy Urad Dal Dosas immediately with accompaniments like sambar, coconut chutney, and tomato chutney.
4
Serving size: 1 cup
371cal
14gprotein
51gcarbs
15gfat
Ingredients
1 cup Toor Dal (also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (for pressure cooking dal)
0.75 cup Grated Coconut (fresh or frozen)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
4 pcs Dried Red Chilies (for the masala, adjust to heat preference)
2 cup Mixed Vegetables (e.g., drumsticks, carrots, pumpkin, cut into 1-inch pieces)
1 pcs Onion (medium, quartered)
1 pcs Tamarind (small lime-sized ball)
0.5 cup Warm Water (for soaking tamarind)
1 tsp Jaggery (grated, or to taste)
1.5 tsp Salt (or to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Hing (asafoetida)
1 pcs Dried Red Chili (for tempering, broken in half)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Dal & Prepare Tamarind
Rinse the toor dal thoroughly under running water. Place it in a pressure cooker with 3 cups of water and the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
While the dal is cooking, soak the tamarind ball in 1/2 cup of warm water for at least 15 minutes. Set aside.
2
Roast and Grind the Goan Masala
Heat a heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, cumin seeds, fenugreek seeds, and 4 dried red chilies for 2-3 minutes until they become fragrant.
Add the grated coconut to the pan. Continue to roast, stirring continuously, for 3-4 minutes until the coconut turns an even golden brown. Be careful not to burn it.
Remove the mixture from the heat and allow it to cool down completely.
Once cooled, transfer the roasted ingredients to a grinder. Add a few tablespoons of water and grind to a very smooth paste. Set this Goan masala paste aside.
3
Cook the Vegetables
In a large pot or kadai, add the mixed vegetables, quartered onion, and 2 cups of water.
Bring the water to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the vegetables are tender but still retain their shape.
4
Combine and Simmer the Sambar
Once the pressure from the cooker has released naturally, open the lid and lightly mash the cooked dal with a whisk or the back of a spoon.
Pour the mashed dal into the pot with the cooked vegetables. Add the prepared Goan masala paste.
Squeeze the soaked tamarind to extract all the pulp into the water. Strain this tamarind extract into the pot, discarding the fibers and seeds.
Stir in the jaggery and salt. Mix everything well to combine.
Bring the sambar to a gentle simmer and let it cook for 8-10 minutes, allowing all the flavors to meld together. If the consistency is too thick, add a little hot water to adjust.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the curry leaves (be careful as they will splutter), the broken dried red chili, and the hing. Sauté for 30 seconds until the curry leaves are crisp and aromatic.
6
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Serve the hot and aromatic Goan Sambar with steamed rice, idli, or dosa.
