Mixed Dahl Dosa
- 1 cup chana dahl
- 1 cup urad dahl
- 2 cups water
- 2 Tbsp ginger paste
- 2 Tbsp garlic paste
- 1 lemon, juiced
- 1 tsp cumin powder
- 1 tsp chili powder (can use cayenne or something milder)
- ½ tsp turmeric powder
- ½ tsp sea salt (optional)
- Add all ingredients to a blender and make a pourable batter.
- Use ½ - 1 cup of batter for each dosa.
- To get your dosa’s to cook without sticking, since we are cooking oil-free, I recommend purchasing this ceramic-coated griddle.
I have eaten SO much dosa in my life. It is typically an Indian fermented rice and lentil wrap cooked with a little oil. So the dilemma was to make this grain-free, non-fermented, and without oil. I am happy to say that I have cracked this code!
1 cup chana dahl
1 cup urad dahl
2 cups water
2 tbsp ginger paste
2 tbsp garlic paste
1 lemon, juiced
1 cumin powder
1 tsp chili powder (can use cayenne or something milder or omit)
1/2 tsp turmeric powder
1/2 tsp sea sal (optional)
Add all ingredients to a blender and make a pourable batter.
Use ½ – 1 cup of batter for each dosa.
To get your dosa’s to cook without sticking, since we are cooking oil-free, I recommend purchasing this ceramic-coated griddle.
Comprehensive Dosa Guide
Dosa can be used as a wrap for almost anything. Traditionally they are used as wraps for aloo masala or spicy potato stuffing. Still, you can load them with salad, sprouts, avocado – just about anything you want to put into a wrap.
For an in-depth tutorial about everything dosa, check out my Dosa Guide. Here I walk you through various dosa recipes, and I provide a detailed shopping list for ingredients and equipment with links to purchase all.
Please let me know in the comments below if you try to make this versatile dish – I would love to hear how you used them!
To your health & happiness,