Dal and Rice Dosa


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Dal and rice dosa features a unique proportion, with more dal than rice. The addition of chana dal adds to the aroma and crispness of this dosa. Serve hot with coconut or other chutneys, to reap complements from everybody!

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Soaking Time:  2 hours.
Preparation Time: 
Fermenting Time:  Overnight.
Cooking Time: 
Makes 15 servings
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  1. Wash and soak the rice, urad dal and chana dal in lukewarm water for at least 2 hours.
  2. Drain, wash and grind to a smooth paste using 1/2 cup of water.
  3. Cover and set aside to ferment overnight.
  4. Next day, add salt and enough water to make a thin batter.
  5. Heat a non-stick tava on a medium flame till hot and grease it with oil.
  6. Spread a ladleful of the batter on the pan to make a 200 mm. (8") diameter dosa.
  7. Roast on one side till golden brown and crisp, using a little oil.
  8. Repeat with the remaining batter.
  9. Serve hot with a chutney of your choice.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
1 review received for Dal and Rice Dosa

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 Reviewed By
Cooking enthusiastJanuary 31, 2013

Lovely dosa. My kids just loved it.

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Reviewed January 31, 2013by Cooking enthusiast

Lovely dosa. My kids just loved it.

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