Crispy Mixed Lentils Dosa

Sorry for such a loong silence….had been to India for DH’s routine checkup…and came back after two weeks.  Although this post was written back home but it just had to languish in my draft for the lack of right pictures! Came back and prepared the dish again and heres the older post with fresh pictures 🙂

Have landed in India yesterday…needless to say the joy one feels to meet family members surpasses all the travel woes…They were all very happy to see both of us trimmer selves:) but mom in law was little worried about the kind of food she thought we would eat or not And the changes she would need to make in the ingredients etc….I put her at ease with my delicious low carb mixed lentils dosa.

Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states KarnatakaAndhra PradeshTamil Nadu and Kerala, as well as being popular in other countries like Sri Lanka and Singapore.

Because of its high carb content we were avoiding this fabulous healthy dish but then using mixed lentils instead of rice was a perfect solution! I have to  mention here that I was feeling all very proud of this idea but as I always do this time also checked whether this recipe exists and well to understate its EVERYWHERE on the net!!!!!! It actually has a history behind it. It’s originally called Adai dosa and this kind of lentils dosa was already in the Tamil country around 1st century AD!!!!! Ha who would have thought that while combining different ingredients ( which by now has become my favorite hobby) of a dish I will unknowingly  bump into a historical one !!!! 😀

anyways let’s go straight to bongcomb version of Adai dosa:-

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Ingredients
  • 1  cup green Moong dal ( green gram)
  •  1/2 cup Chana dal ( Bengal split yellow gram)
  • 1/2 cup Arhar dal/ pigeon pea/ toor dal
  • 1/2 cup plain yoghurt
  • 1 tsp fennel seed ( saunf)
  • 1 tsp ginger
  • 3 dried red chilli peppers
  • 1/2 tsp fenugreek seeds( methi)
  • 1 medium sized onion
  • Oil to make the dosas

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Procedure

  1. Take all the lentils in a large bowl, wash them withe water and soak them in enough water overnight.
  2. Drain the excess water and grind the lentils in grinder/ food processor until it reaches dosa batter/ pancake batter consistency.
  3.  Meanwhile grind all the spices i.e. Fennel seeds, fenugreek seeds, ginger and the red chillies separately and add to the batter along with salt, turmeric powder.
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4. Mix well and add the plain yogurt. set aside for 20 mins.

Heat a skillet and drizzle oil/ghee now take a laddle full of the batter and make thick pancakes/ dosas, drizzle with more oil/ ghee and serve them hot with peanut chutney/dip/ sauce.

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This is an unique dish which turned out as crispy as the regular rice dosa.

Peanut chutney

Ingredients

  • 1 cup peanuts
  • 2 cloves garlic
  • 3 dried red cayenne pepper
  • 1/2 cup dried coconut
  • salt to taste
  • 1/2 tsp sugar

For the seasoning

  • 1/2 tsp mustard seeds
  • few sprigs of curry leaves
  • 2 dried red cayenne pepper
  • 1 tbsp oil

Procedure

  1. Dry roast the peanuts, garlic, pepper and the coconut on a flat skillet.
  2. After cooling, grind all the roasted ingredients in a grinder with salt and sugar.
  3. When the mixture gets powdery add one cup of water to grind into a fine paste.
  4. Heat oil in a skillet. Add the mustard seeds, after they stop crackling add the curry leaves and dried red peppers.
  5. Pour the hot seasoning over the ground peanut dip/chutney And serve with crispy lentils dosas.

Nutritional analysis

2 Comments (+add yours?)

  1. Minu Mukherjee
    Oct 21, 2013 @ 23:57:05

    Delicious n mouthwatering recipe I must say , at the same time taking care to choose healthy ingredients. I will definitely try this out very soon . Thanks for posting . Keep blogging .

    Reply

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