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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.
For 10 servings
Soaking the Grains and Lentils (6-8 hours)
Grinding the Batter (30-40 minutes)
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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.
This south_indian recipe takes 1200 minutes to prepare and yields 10 servings. At 176.06 calories per serving with 6.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Fermenting the Batter (8-14 hours)
Cooking the Dosas (2-3 minutes per dosa)
Serving
Place a spoonful of savory potato masala (aloo masala) in the center of the dosa before folding it.
Use melted ghee instead of oil for a richer flavor and an even crispier texture.
Sprinkle a generous amount of idli podi (spiced lentil powder) over the dosa along with the oil or ghee while it's cooking.
Sprinkle finely chopped onions over the batter immediately after spreading it on the tawa.
The fermentation process breaks down complex starches and proteins, making the dosa easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Urad dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of rice and lentils offers a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Made entirely from rice and lentils, this dosa is a perfect and delicious option for individuals with gluten intolerance or celiac disease.
Fermentation requires warmth. If your kitchen is cold, place the batter in a turned-off oven with the light on. Also, ensure you used non-iodized salt, as iodine can hinder the process, and that your dal and rice were not over-soaked.
Yes, it's a very healthy meal. It provides a balance of complex carbohydrates from rice and high-quality plant-based protein from urad dal. The fermentation process makes it easy to digest and increases the bioavailability of nutrients like B vitamins. It is also naturally gluten-free.
A medium-sized plain Urad Dal Dosa (around 75-80g) made with minimal oil contains approximately 140-160 calories. The calorie count will increase with more oil or ghee, or with fillings like potato masala.
Absolutely. A high-speed blender works well. The key is to grind the dal and rice separately and avoid overheating the motor. Grinding in short bursts and using cold water helps. While a wet grinder typically produces a fluffier batter, a blender is a great and convenient alternative.
This usually happens if the tawa is either too hot or not seasoned properly. Ensure the tawa is on medium-high heat (use the water sizzle test) and rub it with an oiled onion before pouring the batter for each dosa. This seasons the pan and regulates its temperature.