Continuing with my #healthydosa marathon, on the third consecutive day I share another no-ferment and healthy breakfast dosa recipe – Lentil dosa or Adai. This is a classic breakfast from Tamil Nadu and Kerala that is high in protein and has nutrition packed in it.
This recipe is typically made with 3 lentils – chana, urad and toor. But, I modify it as per my taste and include some more healthy lentils and nuts like rajma (kidney beans), groundnuts and moong dal. You can pretty much add any healthy pulses in this like soya, ragi etc. These dosas turn out super crispy and can be made hassle-free too.
I have already shared another healthy dosa yesterday – Kabuli chana or chickpea dosa.
Makes: 8 dosas
Cooking time: 15 mins
Soaking time: 12hrs or overnight
Raw rice – ½ cup
Toor dal – 1/8 cup
Urad dal – 1/8 cup
Rajma or kidney beans – 1/8 cup
Peanuts or groundnuts – 1/8 cup
Green moong dal – 1/8 cup
Curry leaves – a handful
Asafoetida or hing – ½ tsp
Whole dry red chili – 4
Salt – to taste
Water – enough to soak the lentils
- Add all the ingredients in a mixing bowl and let them soak overnight.
- Once soaked, blend them into a smooth dosa batter and the batter is ready to make dosas.
- Heat a tawa or flat pan and apply some oil on it. Take a ladle full of batter and roll it out thin. Make them as thin as possible, this will give very crispy dosa. Cover with a lid and cook on medium-low heat till the edges come out easily.
- Serve the dosa hot with any chutney or sambar!!