Ingredients (Buy locally grown organic ingredients, if possible)
1/2 cup white or red rice, raw
1/2 cup toor dal (split pigeon peas)
2 Tablespoons chana dal (split bengal gram, skinned)
2 Tablespoons white urad dal (split black gram, skinned)
1/2 cup water, more as needed
1/4 cup carrots, grated (optional)
1/4 cup onion, chopped
10-12 curry leaves, chopped
10-12 cilantro leaves, chopped
1 teaspoon chopped ginger
1/2 dried red chili (optional)
1/2 teaspoon cumin seeds (jeera)
1 pinch asafoetida powder (hing)
Ghee, as needed (make organic ghee at home)
Rock salt (saindhav salt) to taste
Equipment needed: Food Processor
1. Wash rice and lentils in a large mixing bowl. Soak it overnight or 8 hours.
2. Grind together soaked rice and lentils by adding enough water until smooth, pouring consistency is reached. Transfer this dosa batter into a mixing bowl.
3. Just before making the dosa, add grated carrots, chopped onions, curry leaves, cilantro, ginger, chili, cumin seeds, asafoetida, and salt to the batter. Mix the dosa batter well 2-3 times.
4. Preheat the griddle and lightly coat it with ghee. Once the griddle is ready, pour 4-5 tablespoons of dosa batter carefully onto the center of the heated griddle and spread in circular motion to form a thin even layer. Once the dosa is spread, use a brush to apply ghee all over the dosa. Let it cook until edges start to rise and become slightly brown. Flip the dosa couple of times till both sides are well cooked and brown. Transfer dosa to plate and serve hot with coconut chutney or cilantro chutney. Repeat the same for rest of the batter.
Mix the batter well before making dosa. After a while you may need to add more water to get pouring consistency. Refrigerate the unused dosa batter immediately.
Recipe inspired by Anita Patil and Soujanya Konatalapalli
Related: Plain Dosa Recipe (Unfermented)
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