Gits Dosai Mix, 500 g

Product Information

My daughter like to have cheese dosa, so I spread some grated cheddar cheese on top while the dosa is cooking on the tawa. Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.

Pour enough water to cover the dals completely. Note: I soak one cup of lentils in 2.5 cups of water. Make sure there is enough water for the lentils to rehydrate.

Table of contents

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.

Grinding – My personal choice is to use a wet grinder for grounding the rice and urad dal. The result is more consistent and the batter would be available in one batch. A Mixer grinder is the next best option, but there would be a quality difference. Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa. Dosa is a popular South Indian dish that has gained popularity worldwide. It is a thin, crispy pancake made from fermented batter. Traditionally, dosa batter is made by grinding rice and lentils together and fermenting the mixture overnight. In this version of the mixed dal dosa recipe (protein dosa), we will omit the rice and use a combination of lentils.

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If you are new at making dosa, then don’t worry if you can’t spread it perfectly initially. It comes with practice.

Add about 3/4 to 1.5 cup of cold water. Start with less water and add as needed. Transfer the batter to a large steel bowl or the instant pot steel insert. Make sure to use a large bowl so there is space for the batter to rise. Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.

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It's so healthy. I simply can't stress this enough. Like idli, a dosa is gentle on the stomach and can improve your digestion with the probiotic bacteria formed during fermentation. It is made with simple and healthy ingredients like rice, lentils and fenugreek, and you can control the amount of oil you add (or cut it out almost altogether by using a cooking spray). Wash the urad dal under cold, running water and soak for 3–4 hours in a bowl. Drain the urad dal and blend it with the fenugreek seeds to make a smooth paste (add about a tablespoon of water while blending).

Some traditionalists soak the rice and dal seperately, blend them separately, and then mix them. To me that just adds unnecessary steps and I prefer to just soak everything together and pay closer attention when I blend so I get the texture right. Rice takes just a little longer to blend than the dal, which is perfect because you want the dal to blend smoothly while the rice remains very slightly gritty. That helps the dosas turn out crispy.

Use the right kind of rice, and also add the chana and toor dal to the batter. This helps to get crispy dosa.