Toor dal dosa recipe | Thuvaram paruppu dosai – No fermentation easy dosa recipe – Toor dal dosai with full video and step-by-step pictures.
Dosai is a staple breakfast in South Indian cuisine. Usually, we soak and grind rice and urad and ferment it and make dosa. This is the traditional way of making dosai and I have posted the recipe for Crispy dosa recipe in Jeyashris kitchen too.
Apart from the traditional dosa, we have many varieties of Instant dosa and no fermentation dosa too. I recently bought a pack of Toor dal, which is not cooking well, even after giving many whistles in a pressure cooker. I tried pre-soaking it too, but I am not satisfied. So I am using it for making Paruppu usili, paruppu podi. Recently a friend shared that she makes Toor dal dosa, it sounded interesting to me. So thought of giving it a try. Initially, I felt, it must be like adai only, but it tasted more like a combo of dosai and adai.
If you do not have time to ferment or if you are living in a cold place, you can try this during winter, as it doesn’t need to be fermented. Try out this protein-rich, no fermentation needed Toor dal dosa recipe.
Also, check out other no fermentation dosa recipes – Sorakkai dosai, Coconut dosa, Instant karachamaavu dosai, Ragi rava dosai, Onion rava dosai.
Toor dal dosa
Ingredients
- 1 cup Idli rice
- ½ cup Toor dal
- 5-7 red chili
- Salt as needed
- 2 pinches Asafoetida
- Few curry leaves
- Water as needed
- Oil to cook the dosa
Instructions
- In a wide bowl add the idli rice, toor dal and wash it well.
- Add water to this and soak this for 4 hours or overnight.
- I usually add the red chili also while soaking so that it will be easy to grind.
- After 4 hours, drain the water and grind this into a smooth paste.
- Add necessary water and bring it to a consistency of dosa batter.
- Now add salt, asafoetida and finely chopped curry leaves.
- If you are adding onions, finely chop 1 onion and add to the batter.
- Mix well. You can make dosa immediately.
- If you want to ferment, just ferment it for 2 hours.
- Heat a dosa tawa and take one ladle full of dosa batter.
- Spread this into a thin dosai.
- Drizzle ½ tsp of oil.
- Let this cook on one side.
- Flip the dosa and cook for few seconds.
- Take out from the tawa. Crispy Toor dal dosa is ready.
- Serve hot. Repeat this for the rest of the batter.
Notes
- In a wide bowl add the idli rice, toor dal, and wash it well.
- Add water to this and soak this for 4 hours or overnight.
- I usually add the red chili also while soaking so that it will be easy to grind.
- After 4 hours, drain the water and grind this into a smooth paste.
- Add the necessary water and bring it to a consistency of dosa batter.
- Now add salt, asafoetida, and finely chopped curry leaves.
- If you are adding onions, finely chop 1 onion and add it to the batter.
- Mix well. You can make dosa immediately.
- If you want to ferment it, just ferment it for 2 hours.
- Heat a dosa tawa and take one ladle full of dosa batter.
- Spread this into a thin dosai.
- Drizzle ½ tsp of oil.
- Let this cook on one side.
- Flip the dosa and cook for a few seconds.
- Take out from the tawa. Crispy Toor dal dosa is ready.
- Serve hot. Repeat this for the rest of the batter.
- If needed, you can ferment the batter for 2 hours.
- Toor dal dosa pairs well with coconut chutney or simple Idli molaga podi.
