Masoor dal has numerous health benefits due to its rich nutrient profile. It’s a good source of protein, fiber, and various vitamins and minerals, contributing to heart health, improved digestion, blood sugar regulation, and more. Posting a dosa today which turns out extremely crisp.
Ingredients:
200 gms Masoor dal
100 gms rice
2 tbsps urad dal
1 tsp methi seeds
Salt
Oil for roasting the dosa.
Method:
Wash and soak the Masoor dal and urad dal together. Soak the rice and the methi seeds separately. All the ingredients should be soaked for about four hours. Grind the masoor dal and urad dal in the wet grinder using a little water at a time for about twenty minutes till it is fluffy. Add the rice and methi seeds and continue grinding till the batter turns smooth. I usually grind the rice and methi in the mixer and add it to the masoor dal batter after the masoor dal batter has fluffed up, grinding it for another ten minutes so that both the batters get incorporated well. Tip the batter into a vessel, add salt, mix well , cover and allow to ferment for ten hours.
Before making the dosas, give the batter a good stir. Pour a ladleful of the batter on the hot tava/ skillet and spread it in concentric circles till it covers the entire tava. Drizzle with oil or ghee. Allow it to roast to a golden brown. Flip and roast on the other side only if required. Serve hot with chutney or potato bhaji.
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