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Toor dal dosa, a south Indian breakfast recipe with split pigeon pea, rice as main ingredients along with other items for flavour. Let’s see how to make this quick version of thuvaram paruppu dosai in this post.
Soak overnight and make it for breakfast or even perfect for dinner as this has less standing time.
Check out my verum arisi dosai recipe and tiffin sambar recipe in this website.
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About
I wanted to try something with the special toor dal I received from Sathva foods – Red soil toor dal, This type of pigeon peas are processed in a special way that is traditional method.
Thuvaram paruppu is not polished in this way and retains more original nutritional value than the regular ones.
So I wanted to try this toor dal dosa for long time but kept postponing. Found this as perfect time to try. Although there are many recipes in the web, I found an interesting instant toor dal dosa and wanted to try it out. It turned out really good and perfect for dinner or breakfast.
This post is not paid post but I was provided with products to share my honest feedback to them. Use code RAKSKITCHEN5 for 5% discount on your orders if you are in Singapore. (Non-affiliate link)
🥘 Ingredients
Here are the ingredients needed for this recipe.
- Idli rice Idli dosa rice gives best results. It’s parboiled variety and looks stout. You can buy in South Indian groceries.
- Toor dal The star ingredient, pigeon peas. I used a traditional variety toor dal called Mankattiya thuvaram paruppu (Red soiled toor dal) but you can use the regular one you use.
- Coconut – For softness as toor dal tends to make the dosa chewy.
- Fennel Add this for flavor, works well in this recipe.
- Garlic – Gives a good flavor as well as balances gastric properties from dal.
- red chilies – for spices.
- Asafoetida Same benefit as garlic.
See recipe card for quantities.
🔪 Instructions
Let’s see how to make toor dal dosa.
1. Rinse dal and rice firstly, well for 3-4 times till water runs clear. Then soak it for 3 hours minimum.
2. Once done, take the rice and dal from water instead of draining water and place it in a blender. This is because there can be soil residues in the bottom (only in this case where I am using mankattiya thuvarai, red soil treated toor dal)
3. Then add other ingredients to it -coconut, chilli, felly, garlic, asafoetida, salt and little water.
4. After that, grind for a minute till you get a coarse batter. Slightly finer than rava’s texture.
5. Transfer to a mixing bowl. Adjust water if needed. It should be similar to regular dosa batter.
6. Heat a tawa and once hot, spread one and a half to two ladles of batter. I like it fairly thin.
7. Drizzle a teaspoon of oil and cook till golden.
8. Flip and cook further for 30 seconds to 1 minute. Repeat till finish.
Enjoy with something wet like chutney or sambar. I had with podi and curd, also tried with vellam, butter like I do for adai.
Hint: Make sure to let the griddle (tawa) in optimum temperature while spreading. I use both iron griddle and cast iron for this, both turned out crispy and without any sweat!
Substitutions
- Idli Rice – instead of idli dosa rice you can also use the rice you eat for lunch but it may affect the texture, becomes more dense.
- Toor dal – I used this special variety called red soil toor dal but you can use regular ones.
- Garlic, fenugreek seeds – Use ginger and cumin seeds.
The dish is naturally gluten free and vegan.
📖 Variations
- Spicy – add a teaspoon of black pepper for extra spicy results.
- Deluxe – add lots of chopped small onions or large onions, curry leaves and coriander leaves for soft adai version.
- Kid friendly – Add grated carrot, cabbage to make it more colorful and healthy.
See this oats adai recipe on my website!
⏲️ Storage
Do not leave the batter outside for more than 3 hours. Keep refrigerated and use within 48 hours. Otherwise the batter ferments and turns tangy.
💭 Top tips
- Grind the batter coarsely for crisp results.
- You can make thick or thin, make sure to cook properly as this takes a while to get cooked.
- Add oil generously, as it tends to be dry.
- Never reduce the coconut as it helps with the texture.
💬 FAQ
Make sure to give one hour standing time minimum. Also add coconut for softness as this recipe doesn’t have urad dal or methi for softness.
Looking for other recipes like this? Try these:
pairing
These are my favorite dishes to serve with toor dal dosa:
recipe card
Toor Dal Dosa Recipe
Toor dal dosa, a south Indian breakfast recipe with split pigeon pea, rice as main ingredients along with other items for flavour. Let’s see how to make this quick version of thuvaram paruppu dosai in this post.
Cup measurements
Ingredients
- 1 cups Idli rice
- ½ cups Toor dal
- ¾ cups Coconut
- 1 tea spoon Fennel
- 3 red chilies
- 3 Garlic cloves
- ⅛ tea spoon Asafoetida
- salt
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Instructions
-
Rinse dal and rice firstly, well for 3-4 times till water runs clear. Then soak it for 3 hours minimum.
-
Once done, take the rice and dal from water instead of draining water and place it in a blender. This is because there can be soil residues in the bottom (only in this case where I am using mankattiya thuvarai, red soil treated toor dal)
-
Then add other ingredients to it – coconut, chilli, felly, garlic, asafoetida, salt and little water.
-
After that, grind for a minute till you get a coarse batter. Slightly finer than rava's texture.
-
Transfer to a mixing bowl. Adjust water if needed. It should be similar to regular dosa batter.
-
Heat a tawa and once hot, spread one and a half to two ladles of batter. I like it fairly thin.
-
Drizzle a teaspoon of oil and cook till golden.
-
Flip and cook further for 30 seconds to 1 minute. Repeat till finish.
Videos
Notes
- Grind the batter coarsely for crisp results.
- You can make thick or thin, make sure to cook properly as this takes a while to get cooked.
- Add oil generously, as it tends to be dry.
- Never reduce the coconut as it helps with the texture.
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