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
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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
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