Here’s a super healthy recipe to try —a masoor dal and brown rice dosa. This nutritious dish is perfect for a wholesome breakfast or a satisfying meal that keeps you energised throughout the day. Plus, it’s super easy to make, even for those new to cooking.
In this recipe, the earthy flavours of masoor dal are combined with the wholesome goodness of brown rice to create a dosa that’s not only delicious but also packed with nutrients. The combination of dal and rice makes a complete protein, ensuring you get all the essential amino acids in one meal. It’s instant which means it needs no fermentation. You can choose to make it crispy or soft (for wraps). Whether you’re looking to add more plant-based dishes to your diet or just want to try something new, this gut-friendly masoor dal and brown rice dosa is a great choice. It’s a vegan, gluten-free and diabetic friendly recipe.
By following the simple steps outlined, making your own masoor dal and brown rice dosa at home is a breeze. It’s surprising how quickly it comes together and how amazing it tastes. Dive into this easy and healthy dosa recipe and enjoy a tasty treat that’s good for you.
Ingredients
- 2 Cups Split Red Lentils (Masoor Dal)
- 1 Cup Brown Rice
- 1 Green Chilli
- Salt to Taste
- Ghee/Butter/Oil
- Dry Podi Chutney Powder (Optional)
Instructions
- Wash and soak 2 cups of masoor dal and 1 cup of brown rice for a minimum of 30 minutes. The longer, the better. But if you don’t have enough time in hand, 30 minutes will do.
- Grind the soaked dal and rice with 1 green chilli into a smooth thick paste, similar to idli batter. Avoid adding water if not required.
- Add salt to taste and mix well.
- Heat a cast iron or non-stick pan.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a dosa. Make it thin for crispier dosas.
- Continue cooking using just a little bit of ghee/butter/oil on the edges, until one side turns slighly brown.
- Then flip to cook the other side. For an extra kick of flavour, I sprinkled dry podi chutney powder on the dosa. You can use any podi powder of your choice or skip it as this is completely optional. Here are the options if you’d like to try : karuveppilai podi, paruppu podi, maligai podi (gun powder).
- Fold and serve hot with coconut chutney and sambar.
Links to buy equipments used in the recipe:
Cast Iron Tava
Mixer Grinder
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A Philomath’s Journal 