Today’s menu was protein packed instant dosa that requires no fermentation .Healthy Mix dal masala dosa – no rice added makes a great meal that is Vegan and Gluten Free . We ate these all day long – breakfast , lunch and dinner . Sounds good right. I like to stuff these instant crispy dosas with this classic Aloo masala / Potato masala or this fancy yet simple paneer masala .
Super crispy – no one will believe you haven’t added rice. All lentils are naturally gluten free ,however if you are allergic to gluten please pick up a lentil pack which certifies gluten free .
Dosas/ Indian crepes are South Indian delicacy and a staple food in South India . But I haven’t come across a single Indian who doesn’t like dosas . They are ridiculously delicious and can be enjoyed any time of the day – be it breakfast , lunch , dinner or mid day snack . Dosas are quiet famous among the non – indians too . Restaurants worldwide have these beautiful Indian crepes on their menu and its savored by everyone . They are made various ways and come with infinite filling possibilities and are considered healthy and appetizing.
The pan that I have used is Vinod non stick pan with width 12″ approximately . You can use cast iron dosa pan too.
Not only adults , the kids enjoy it too – in fact its all time favorite among the kids. Dosas and idlis are kind of their first finger foods – atleast it was for me as well as my son .He is a big south Indian cuisine fan , so these bad boys are a regular affair at my place . everytime i make them , its with various fillings . We can munch on them all day long. I remember growing up having these delicious crepes since I was a toddler .
I love to make cone/topi dosa for my son. Towards the end of this post is a short tutorial on making cone dosa too.
Dosas are quiet addictive and no one can be satisfied just having one . But many of you curb your cravings because it has rice and for whatever reasons you dont want to go over board .
So what can be done ?????
What if I say we cut down the processs time in half !!What if I say lets ditch the rice completely and use only dal / lentils and make it super duper healthy!!Now my friends , its time to enjoy dosas guilt free – super crispy and super yummy. Serve with a side of chutney or sambhar or even ketchup or just munch as it is.
Highlights-
No rice
No fermentation required
No baking soda
Super healthy
Protein packed
Super crispy till the last bite
Addictive
And don’t get me talking about the fillings – endless possibilities and today I will be sharing the most favorite filling that is loved by all – the classic aloo masala filling / potato filling.
Oh by the way – this filling is not limited to dosas , make sure to check out how versatile it is with step by step making of this easy peasy filling here.
For this mix dal dosas I have used urad dal , orange masoor dal , yellow split moong dal and split green gram dal
You can use any desired dal but VERY IMPORTANT – use at least 35 % urad dal at least and rest 65% use any other dals/lentils.
I love to prepare dal for soaking overnight – less than 10 minute work before sleeping , and grind it 1st thing in the morning and enjoy it all day long.
Enjoy the step by step tutorial followed by the recipe of dosa and chutney and a short video
click here for masala recipe
Wash and Soak all the dals together overnight or 4-5 hours
{ UPDATE : Here are the pictures of the lentils I have used , but as I have mentioned before , any lentils can be used
I am out of orange masoor dal , so unable to post a picture of the same . You may want to look it up online }
Suggested other lentils that can be used –
Whole moong , black eye peas , chickpeas , channa dal , red split masoor dal , toor dal , white peas etc .
Grind them to a smooth paste
Add salt just before you intend to make . Heat the non stick tawa or iron pan , once warm spread the dosa
Add ghee/ oil whatever preferred
Cook until golden brown , add masala or any desired filling or just sprinkle some podi masala or cheese/ paneer
Scrape it out once done , no need to cook on other side
roll or just cover flat
super duper crispy
DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!
Healthy Mix dal masala dosa - no rice added
Ingredients
- 1 cup broken white urad dal or whole
- 1 cup yellow split moong dal/ golden lentil
- ½ cup split green gram dal / split green moong dal
- ½ cup orange masoor dal/ red lentil
Instructions
- Wash all dals together 3 -4 times with water until you see clear water
- Soak the dals with with 4 cups or more water enough to cover the dal and soak it . Cover the bowl with a lid and let it stand for 4-5 hours , best is overnight.
- It will almost double in size after soaking.
- Drain the water if in excess and grind the dal in small batches , say 2 cups at a time .
- Grind well to form a smooth batter . Add a tablespoon or 2 water to aid grinding if necessary. The batter is pancake / medium cake batter consistency. Let the batter stand for 15 minutes and then the batter is ready for use.
- Add salt just before making the dosas .
- Please read the notes section for extra tips for a successful dosa.
Notes
Batter stays good for up to 3 days. Add salt only in the portions you intend to make, rest store in the fridge.
Important tips to make a crisp dosa
Never try to spread dosa on a very hot tawa, if you feel the skillet is too hot, just sprinkle some water on it and wipe with a kitchen cloth before spreading another one. Never spread the batter on a cold tawa, it will stick to it.Spread dosas on medium heat, then increase the heat while cooking.
Nutrition
coconut chutney
Ingredients
- 2 cups grated / finely sliced coconut fresh or frozen *
- 1 cup split channa dalia / bhuna channa note- its not chana dal
- 1 small chunk of ginger approx. 1.5” long
- 3 green chillies adjust to your spice level
- Salt to taste
- ½ cup or more water to achieve desired consistency
- 1 teaspoon tamarind paste/pulp optional *
- For Tempering /tadka
- 2 teaspoon oil
- ¼ teaspoon asafoetida /hing
- 2-3 curry leaves
- 1 teaspoon urad dal optional
- ½ teaspoon mustard seeds/rai
Instructions
- Grind the split chana dal in the grinder until powdered .
- Take it out in a bowl .
- In the same pot add green chillies, ginger ¼ cup water, tamarind paste, grind until a rough paste. Then add 1 cup coconut at a time alternating with some tablespoons of water if needed until all coconut is used . Grind to form a smooth paste . Add salt and give a quick grind again.
- Add the powdered dalia to it and some water if necessary and grind until blended well. Taste test and adjust seasoning if needed.
- Take it out in a bowl.
- Now lets prepare the tadka
- For tempering , heat oil in a small pan , with flame on medium low .
- When hot enough add the urad dal . Cook the dal for 30 seconds or so until golden brown . Now add hing and mustard seeds . Once the mustard seeds begin to splutter switch off the flame ,add curry leaves and quickly add the tadka to the prepared chutney bowl and cover it immideately with a lid so that the chutney retains the smoky flavor of the tempering. You can take off the lid after 30 seconds , mix the chutney well and place it in the refrigerator until ready to use.
Notes
Skip tamarind totally if you don't have it
If using frozen coconut , just place it in some warm water for 10 minutes to soften
Fermentation makes your dosas healthier . If you have time let the batter sit for 3-4 hours over the counter . If you are pressed on time you can still make lovely dosas without fermentation too .
You might like this delicious and versatile paneer masala to fill the dosas as well. –Recipe link here.
Quick topi dosa tutorial
When dosa is done , quick take it off the pan , cut through up to mid way with clean kitchen scissors or pizza cutter
like below
now gently keep on rolling in circular motion
Stand it up , it will stay secured
Pin this for later.
Hope you like this recipe and do give it a try.Never miss a recipe . If you like being here do subscribe to my blog.Make sure you have us in your contact list so that the recipe does not land in spam folder. Carveyourcraving(at)gmail(dot)com.
Are we friends yet . Let’s connect on-Facebook| Instagram | Pintrest | Twitter
Happy cooking!Do share it with the world!
IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
Thanks for stopping by.
Is there a reason you can’t ferment the batter?
Hello Jeff, you can ferment the batter if you want. But if you are in a rush then you do not have to wait around for it to ferment for it to work.
It is looking so yummy ,i will definitely try this and let you know my experience
Hi Khushboo, I made this dosa yesterday and today, still little is left. My kids liked this. Since this is healthy and can be made easily I plan to make it again. I did not use oil on the top. Still it came out to be very crispy. I have passed this one to my cousins too… thanks for the wonderful recipe. I regularly make your red velvet cake too.
Great recipe! We tried it today and dosas were crispy and very tasty. Thank you for sharing!
Glad you liked this recipe Amrita. Thank you for the lovely feedback!
Can this batter be kept outside for fermenting
Yes absolutely. I have mentioned that in my post. Fermentation increases the nutritional value.
Please mention the quantity I can used to add these lentils as well Whole moong , black eye peas , chickpeas , channa dal , red split masoor dal , toor dal , white peas. Super Excited to try this please do reply
I just throw the lentils or beans in after soaking. Just keep urad dal the mentioned ratio.
Can you use any blender to grind ?
Yes any high speed blender works. Work your way through small batches.
Delicious and easy! Been trying rice free recipes for awhile, this was the first true winner. Crispy, tasty, relatively quick.
Thank you for this awesome dosa recipe! My husband and I love how easy it is and we make these dosas often. So far I’ve only used the same 4 types of dal, but I’m excited to start experimenting with others! Thanks again 🙂
Awesome Kris. Happy cooking!
Aah, that dosa looks perfect.. so very tempting and quite an interesting recipe. I will surely try out your method 🙂
In most of the south (India)they do make adai or ada dosa which is substantially mixed dal with some rice for crispness
with less oil/ghee. My father who passed awzythree decades back always omitted the rice. I add a couple of tablespoofuls.
But it is best made with a thick cast iron pan. Apart from health reasons if you want to make a dosa which is traditional and healthy you need cast iron pan. a crisp dosa is anything but healthy (Please check Advanced Glycation and Acrilamide. serious issues here especially for long term health)
Surely cast iron is an ideal choice. I use non stick when I feel oo lazy. I will look into it .Thank you.
Hi Khushboo
Thankyou for this lovely healthy recipe so well explained. I tried it for breakfast this morning and both my husband & I enjoyed it. The dosas turned out perfect. I beat up the batter with a spoon to generate some air bubbles. I know this is going to be another addition to my addiction of South Indian breakfast dishes.
Awesome recipe! Made it quite a few times now and it turns out well. My son loves it as he is gluten intolerant and when he gets bored of normal dosa i make these for him. The ratios are perfect, thanks for sharing the recipe in a detailed manner.
Hi there, thanks for the wonderful recipe, but i couldn’t find the video of dosa making. Could you please post it again.
Thanks.
Hey Vasudha. There was a problem with the dosa video and hence I have removed it. Will upload next time I make it .
Dosa turned out perfect without rice. Amazed how crispy they were. Thank you for the recipe.
Glad you liked it. Thank you for a lovely feedback Monal!
Thanks for this recipe, the dosas turned out perfectly. I had been looking for a way to cut the carb for breakfast and this has been a great idea. I have tried with Chana, moong, masur, moth dals and intend to try with the others too! I also add some ginger and green chillies to the mix and then grind. Haven’t tried them as idlis as yet, but will soon. Thanks again.
Awesome JS. But lentils do have carbs.
Hello Khusboo,
Thanks for the healthy recipe. What is the recommended way for grinding? A wet grinder or a blender? Thanks!
I don’t have a wet grinder .If you have you may use it. I grind it in the big pot that you get with Indian mixer grinder. I have also tried it successfully in a black and decker blender .
Hi I tried the dosa and it turned out perfect.. Thanks much
Can I use the same recipe to make idlis ?
Yes you can Dimps. Many of my readers make it. I personally don’t like this recipe batter taste for idlis.
You may call it a dosa but it is just a thin adai . Adai usually includes rice but it is often made without rice. I used to eat it even as a child half a century back. My mother would vary the dals depending on what was surplus and would often add fresh coriander to the batter before grinding
Bmniac I am well versed with Adai and I know it is a classic recipe. Adai has lot of flavors (spices) going in before pouring it on the pan.I make it often . My mom makes mix dal dosa which are very popular in Rajasthan especially moong dal ones . So this recipe is inspired from it. I love how similar recipes are cooked in various states of India with a bit of variation.Thank you for stopping by!
If i wanted it little sour.. Can i add curd? If so, how much of it?
Yes Warda, my mom does it that way. 1/4 cup to the batter and let it ferment for 6-8 hours.
Tried it today with my 5 year old daughter. She loved it. Thanks a lot for the wonderful healthy dosa recipe.
Glad to know that Sheetu, thank you for a lovely feedback!
Hi there
I followed your ratios but it didn’t work for me. I have an iron deep pan which I used to make dosa. It is not non-stick.. I tried making dosa in medium hot pan, but it got stuck. I had to make pakora out of there remaining batter. What could have gone wrong?
Hi Richa, sorry for that. It works wonderfully on cast iron pan . I make it on regular basis. Try seasoning the pan well and spread dosa when the pan is hot.
Hi,
What is the purpose of not adding salt to the batter at first itself?
This one is instant dosa. But if you intend to ferment it for few hours , salt retards the fermentation hence add towards the end just before making . Moreover if you want the batter to last for 3 days at least without getting sour , avoid adding salt beforehand.
This is very good for diabetics. But it is basically the thinner variation of the different dal adais made in many home in the south…without rice. The combination varies according to taste.It is good of you to propagate a riceless dish.
thank you.. I agree that it is a version of Adai. Thank you for stopping by.
Have just made this most scrumptious dosa..turned out beautifully..thank you for the recipe without rice..so healthy and tastes so good. Would make it again and again..
Happy to know that. My pleasure.
Super yummy n delicious recipe could not make out the difference from normal dosa. Thank u for sharing this healthy recipe
I am glad you liked it Purvi!
Hi sorry you are going to hate this question. What will happen if I skip urad dal because I dont have it. It will take me more than a week to order and get it home. And just use masoor dal split green moong dal and moong dal ?
Hello Cuckoo, you may go ahead and use the dals you have to make the dosa. I do make it like that many a times for breakfast. I grind some green chilies , cumin and curry leaves with it for added taste. They make lovely dosas too , only thing they will be more of yellow or green color.
Great recipe, worked well for me and dosas came out very well on my nonstick pan but they were sticking on the cast iron pan. If I have to make dhoklas with this batter should I add eno fruit salt? In what proportion? Thanks for the recipe and looking forward to your dhokla suggestions
Hello Veena, It works well on cast iron pan for me too, wondering what went wrong with yours, sorry about that. Yes you may make idlis, dhoklas, dahi wadas , uttapams with it. Eno to be used is around 1.5 teaspoon for every 2 cups batter .
I’m super excited to find this recipe and can’t wait to try it. I’m always concerned about grinding as I don’t have a fancy grinder, only a food processor or the bullet type of processor. Will this work?
Hello Dori, I don’t have a fancy grinder either . If your processor can crush ice then you can easily make batter in it. Bullet will work fine .
Sry it’s 1 cup = 250 ml
Hii khushboo,when I saw ur post once I couldn’t believe but thn suddenly thought came in my mind Definitely U Can only make dosa without Rice.its looking superb ..read so many reviews also will definitely try out..thxx for giving healthy version of Dosa ..one query one cup means we can use our baking cups ..normal baking cups there it’s written on my cups 2 cup = 250 ml..
Yes use standard measuring cups 🙂 Do try it and Let me know your feedback. Thanks.
I apologize for not reading all the comments and I am sure you might have replied in those comments but I have a quick question- would it be okay if I use whole green lentils instead of split ones. Please let me know. Thank you.
Yes Rucha you can use whole green ones, please don’t be sorry .. you may ask me anything 🙂
Brilliant.
Thank you, do try 🙂
Hi Khushboo,
loved this recipe and your website. one question : where did you get that dosa pan?
thanks again for the recipe.
Thanks . I got it from an Indian store in USA. It’s Vinod non stick pan , you can find it on amazon .
Thanks, Khushboo.
I will check out both Indian Grocery store and Amazon. I do have something similar, but it is quite big so kept avoiding it till now. I think I will try it next time I make Dosa.
thanks again!
Great 🙂 Do let me know.
Hi Khusbhoo,thank you so much for easy ,healthy and yet amazing recipe.Its on of those no fail recipes and loved it.Please keep writing and just a request if you can also write down recipe for perfect roti as mine never turns out good.Dosas turned out so well so just wondering if I can try your method for rotis as well.Thanks 🙂
You are welcome Prajakta. Thank you for writing. Recipe for perfect Roti, sure .. request noted. I think there is no special recipe for it but I would be happy to share tips and tricks if it helps. And practise is surly the key.
Yes sure please.I have tried almost every recipe but they never turn out perfect,as in texture wise remaining soft for long.So will wait for your write up,it might do wonder .Thanks again 🙂
Thanks Prajakta , soon !
Hi Khusboo tried this dosa instantly yesterday and it came out beautiful. Thanks a bunch, posted it in CAL too along with your name but can’t tag you!
glad you liked it. Will surly check it. Thanks for a lovely feedback.
Hi khushboo can I omit the masoor orange dal and use the other deals as given in your recipe! The texture would still be the same or it would differ ?
Hi Deepty . Yes you can omit masoor dal and increase the quantity of other dals.
Hi khushboo I’m confused is it
1 cup urad Dal
1 cup moong DSL
1/2 cup masoor DSL
1.2 cup Chana dal
Can u please clarify
I have mentioned the dal’s used along with the pictures. Please go through the entire post again. It’s really simple 2:1 ratio i.e dal of your choice:urad dal . 1 cup broken white urad dal
1 cup yellow split moong dal
½ cup split green gram dal / split green moong dal
½ cup orange masoor dal
Hope this helps
To this above dosa mixture, aLways add ginger, dry red chilli (2-3), coriander seeds, jeera and tamarind pulp for grinding. And prepare dosas it tastes heavenly
Hi Sandhya, thank you for the suggestion. I do add ginger cumin and chopped chillies when making adai for breakfast ,never added tamarind pulp ,will do it next time . Thanks. This is the basic one I have shared 🙂
Hi, What a wonderful recipe. I tried it last Sunday and luckily my didi and jiju was also there. Enjoyed thoroughly.
I request, kindly give some recipe for coriander chutney powder, so that , it can be made in to paste, as and when desire.
Hey Aruna , happy to know you loved the dosas. By coriander chutney , are you referring to the dry one that can be used instantly by just adding water?
Yes Khushboo, i need dry recipe. I have tried one more recipe of yours. that is, Chocolate cake and for all three times it came out perfectly , but when I tried the same recipe for fruit cake ( without Cocoa powder) and it failed miserably. I need your advise on this also.
Aah Aruna , yes you cannot alter the recipe especially baking ones if you do not know the ingredient’s behaviour. Here cocoa is much needed acid to react with the baking soda. Hence replacing cocoa is a bad idea. I will do a recipe on full proof fruit cake soon . Meanwhile you can refer to my vanilla cake or red velvet cake recipe for making a fruit cake .
khusboo! Without rice or sooji will the batter come off the tawa?
I did not quiet understand your query Aarti. This recipe works like a charm , please follow as is .
Lovely recipe! I tried the dosas and it came out perfectly. I used the below proportions
1 cup – whole urad
1 cup – split yellow moong dal
1/2 cup – whole green moong dal
1/2 cup – split masoor dal
Please let me know if these proportions can be used going forward. Also my main question is how do you calculate the nutrition in these dosas? Like the carbs, protein, fats etc. can you help?
Jini , glad to liked them . Of course whatever works for you 🙂 You will find many nutrition calculators online . Just fill in the ingredients detail and approx servings and it will calculate the rest 🙂
Hi Khosboo, had book marked your recipe after seeing on CAL tried it today….it was lovely thanks for such detailed description….. 🙂
Welcome Sunayana , glad you liked it 🙂
Hi Khushboo!
Tried the recipe yesterday and it came out excellent. Thanks for sharing.
welcome Nupur , happy cooking!
I made it today…it was very crispy and yummy… thanks for nice receipe
I am glad you liked it Dipti!
Hey khushboo… Made vanilla sponge cake using your recipe today n it turned out perfect… N now soaked all the dals for breakfast… I hope it will too work for me… Becoming a fan of your cooking… Thanks again 🙂
welcome Prerna , would love to see the vanilla cake made by you. do let me know how dosas turned out for you . Thanks
welcome Prerna , would love to see the vanilla cake made by you. do let me know how dosas turned out for you . Thanks
Great job ! The dosas look perfect and very crisp.
The video is awesome as well . Keep up the excellent work ?
thanks Millie , I hope it helps many 🙂
Very nice dosa Khushboo
thank you harsha
Hey Khushboo
Love your blog.tried this dosa. It was good but didn’t turn out as expected. I used the proportion
1 cup whole urad dal
1 cup moong dal(yellow)
1/2 cup split green gram (with green skin)
Soaked and ground it all together in grinder.
While grinding in grinder urad rises up so much….so batter was all too puffy puffy.And I could see green skin of green gram dal here and there. I think the mistake was grinding it all in one go in grinder….using too much urad(since I used whole urad). And I didn’t have masoor dal. I am just trying to understand if that’s the mistake I did….I got your instant rawa dosas perfect..would love to get this one also as shown in your beautiful pics. Please help me!!
Should I grind it in mixie in batches to get better batter consistency.? Should I use 1/2 cup since its whole urad ? And if no masoor dal, can I use 1/2 cup more yellow moong dal?
The batter was not sticky…but more of poofy puffy consistency…I am sorry for the big comment and big array of questions. Please bear with me 🙂
Thank you
Resh
Thanks for reaching out, yeah I see you have too much urad dal here. I have always used split ones, and grind in normal mixer as I do not have a wet grinder. I grind it all together and it works for me, it depends on your mixer, grind separately then blend in. use less urad dal . Say 1/2 cup whole urad and 2 cups rest of the dals. Do let me know. And with the batter you have made , if its puffy , make idlis, wadas, appe, dahi waa , uttpams etc
Hi I made it, it came out good..n tried topi dosa too wch hd always bn a mystery for me..DT also ws gud, thnks
glad you liked it
Tried these dosas , fabulous and a regular at my place now . Thank you for such a healthy and hit recipe
that is fantastic Dhruvi , thanks for the feedback
Hi, I used the same ratio of dals you gave. 1 cup split urad dal, 1 1 cup split skinless yellow moong dal, 1/2 cup split moong dal with skin and 1/2 cup split skinless masoor dal. My batter looks a bit different than your, mine is more light brown, may be due to masoor dal. Did you use masoor dal in the batter pictured above. Also the batter was sticking to the pan. I make dosa often using cast iron making sure that the pan temp is correct. I believe I am pretty good at it, but I failed this time while using this batter? Where could have I gone wrong? Any recommendations to try other dals and skip any?
There are some typos above. I used the following dals
1 cup urad dal (skinless)
1 cup split moong dal (with the skin)
1/2 cup split Chana dal (skinless)
1/2 cup split masoor dal (skinless)
I somehow managed to get the dosa out of pan each time, but required lot of effort and patience. Also the dosas were not crispy. Looking forward for your feedback.
I understand your frustration . Sorry that it didn’t work , but lets make it work . I have always made these dosas on non stick pan for years without any problem , and my mil make the same on cast iron pans with a breeze . As you said you are pretty good at making dosas and are aware of batter consistency and tawa temperatures. Its a very forgiving recipe and the proportions you have used are perfect. Believe it or not some time the cast iron pan behaves this way when its not seasoned properly as the seasoning goes off after many uses. Try brushing some oil on the warm pan and then rubbing the entire pan with an onion and then make dosas , it should work . second trick – sprinkle some flour and rub dry flour (atta) well on the entire pan for a minute and dust off the excess and then use the pan . Please revert , as I am interested to follow this up . And if you have anything left from the batch , you can make idlis, dhoklas, appe , dahi vadas etc.
Khushboo, thanks for the quick reply. I am sure your recipe is perfect. So many readers have tried them successfully. As you said, I will try re-seasoning the pan. I don’t have the batter now. But will make it soon and get back to you. Thanks for the help and encouraging words 🙂
Glad to know you aren’t giving up on this one . Do let me know if any problems occur. Hugs!!
the dal proportions are fine , if you whip it for long , it will turn creamish white
Khusboo I’m a big fan of your cooking..I used the following and my usual dosa is perfect and crispy however with this batter dosa sticks to the pan not sure what is wrong ..I have a lot of batter left and not sure what to do ..I used : 1 cup urad dal , 1 cup moong dal
1/2 whole green moong and 1/ 2 Ghana dal…The batter should be thin or think ? Also the color is not as yours .
.Please help
I have emailed you , hope that helped
Hi,
Thanks for the recipe. Will surely try this. Healthy and looks tasty too.
welcome , thanks for stopping by
I have made d batter in same proportions dat you said but the dasa is sticking to pan.
Not able t omake dosas. Please give some solution
sorry to her that gayatri , may I know what kind of pan are you using and what temperature did you spread it on . And the consistency of the batter
Awesome.. your video make it look so easy What is bhuna chana. One that we get in market to munch?
no .. its channa dalia used for chutneys or for upma
Great recipe . Keep rocking ?
thanks millie
Great recipe Khushboo ! Thanks for sharing the brand of the dosa pan , I shall be ordering one soon 🙂
yay freda , I love that pan , its so massive.. I love making huge dosas
Beautiful dosa, loved your healthy version, on my way to soak the dals…. thanks for sharing this wonderful recipe. BTW, i hoped in to your blog from CAL.
Thanks Mullai , I am eagerly waiting for the results , do share a picture and feedback for me to help better
Superb easy Dosa recipe .. your narration and recipes are quite easy to follow … Can you please post the recipe for Pasta as well .. with red sauce.. Your posts are really helpful 🙂
thanks , please feel free to browse around on my blog , I have posted pasta in red sauce recipe
Hi…..nice recipe…what if i dont have green gram daal..
Shabina , please read the entire post – i have mentioned about usage of various dals .You can use any