Toor Dal Dosa, also called Thuvaram Paruppu Dosai in Tamil, is a nutritious breakfast option rich in protein. This dish can be prepared quickly and without the need for fermentation. Follow along with our step-by-step instructions and visual guide to make delicious Toor Dal Dosa.
I received the recipe for Toor Dal Dosa from a friend in response to my request for new dosa recipes. At first, my children were hesitant due to its color, but eventually they grew to enjoy it. It is now a frequent dish in our household because we all enjoy it.
Information regarding Toor Dal Dosa
Toor Dal Dosa is made using split pigeon pea, idli rice and urad dal as main ingredients. This toor dal dosa or thuvaram paruppu dosai is very easy to make no fermentation needed just that it needs soaking.
Only 4 hours of soaking required and no need for fermentation. Once soaked and ground into batter, you can make dosa immediately. How convenient! Give it a try and enjoy!
Toor Dal Dosa is called Thuvaram Paruppu Dosa in tamil. Usually toor dal dosa is spread just like our regular dosa but this version is more like rava dosa but with the goodness of rice and dal. I am so happy that it has become our family favorite including kids. They say is it yellow rava dosa for dinner wow this is how they react seeing this dosa batter.
This recipe for Toor dal dosa is a nutritious and wholesome option for breakfast or dinner. It is simple to prepare, as there is no need for fermentation – just make the batter and cook the dosa immediately.
More dosa recipes
Ingredients for Toor Dal Dosa
- Idli Rice provides a crispy texture to dosas.
- Toor dal is the primary ingredient of this dish, accompanied by the addition of urad dal as well.
- Creating a simple tempering involves heating oil and adding mustard seeds, cumin seeds, onion, curry leaves, and salt.
- Ginger and red chillies are included in the dosa batter along with rice and dal.
Step-by-Step Recipe for Toor Dal Dosa
Wash 1 cup of idli rice, 1/2 cup of toor dal, and 1 tablespoon of urad dal thoroughly. Soak them with 3 red chillies in water for 4 hours.
If you are using small chillies, add 6 of them. However, if you are using long chillies like I did, add only 3. You can also soak and rinse the chillies.
The item should be thoroughly soaked.
Add the mixture, including chilies, salt, 1 inch piece of ginger, and water, to a mixer jar.
Gradually pour in small amounts of water until the batter becomes thin and pourable.
The batter consistency should be thin, so you can add water after grinding.
Heat 2 teaspoons of oil in a pan and add 1/2 teaspoon of mustard seeds. Allow them to splutter. Then, add 1/2 teaspoon of cumin seeds and let them splutter as well. Next, add 2 tablespoons of chopped curry leaves and a pinch of hing (asafoetida).
Add one cup of finely diced onion and a pinch of salt to the pan. Cook until the onions become translucent.
Allow the mixture to fully cool before incorporating it into the batter.
10.Mix it well.
Mix in rinsed water and a small amount of additional water.
Combine thoroughly until a smooth and thin consistency is achieved, similar to rava dosa batter. If desired, include salt to taste.
13.Heat dosa tawa : Take a laddle full of batter, drizzle it in circular motion.
To create holes in the tawa, the batter should be poured onto a hot surface. If the batter is too thick, more water can be added.
Add oil around the edges and in the center.
Cook over medium heat until golden brown.
Turn the dosa over and continue cooking until it reaches a golden color. You can adjust the texture of the dosa to be either crispy or soft, depending on your preference.
Fold the batter and serve it hot, then repeat until all the batter is used.
The crispy toor dal dosa is now prepared!
- If the batter is not thin enough, you cannot pour it. However, if you wish to spread dosa, you can prepare a slightly thicker batter and spread it like a regular dosa.
- Additionally, the tawa should be sufficiently heated.
- Change the tawa’s temperature by sprinkling water onto it.
- I suggest using an iron tawa to achieve a crispy dosa.
- You do not have to flip the dosa over while cooking because its thinness allows it to cook faster. However, if you prefer a crispier dosa, you can flip it over and continue cooking.
Serving & Storage Suggestion
To enjoy a warm Toor Dosa, pair it with either chutney or thokku. I personally served it with onion thokku.
To save for later, refrigerate the batter and it will stay fresh until the next day. I typically prepare the batter right before making dosa, but any extra can be stored in the fridge for the following day’s use.
Please feel free to contact me at [email protected] for any further inquiries about this recipe for Toor Dal Dosa. Also, be sure to check out my Instagram, Facebook, Pinterest, YouTube, and Twitter for more updates.
Have you tried making this Toor Dal Dosa Recipe? Please share your thoughts on how it turned out. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Toor Dal Dosa
- 1 cup idli rice
- 1/2 cup toor dal
- 1 tablespoon whole urad dal
- 1 one inch ginger
- 3 nos red chillies
- water as needed
- salt to taste
- oil as required
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoon curry leaves chopped finely
- 1 cup onion chopped finely
- a pinch hing
- Wash idli rice, toor dal, and urad dal thoroughly. Next, soak 1 cup of idli rice, 1/2 cup of toor dal, 1 tablespoon of urad dal, and 3 red chillies in water for 4 hours.
- If you are using small chillies, add 6 of them. However, if you are using the longer variety, only add 3. You can also choose to soak and rinse them beforehand.
- It is important to thoroughly soak it.
- Combine this with chillies, a 1 inch piece of ginger, and water in a mixer jar.
- Gradually add small amounts of water to create a thin batter.
- The consistency of the batter should be thin, so add water at a later point after grinding it.
- In a pan, heat 2 teaspoons of oil. Once heated, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add 1/2 teaspoon of cumin seeds and let them splutter as well. Next, mix in 2 tablespoons of chopped curry leaves and a pinch of hing.
- Saute 1 cup of finely chopped onion with salt until the onion becomes transparent.
- Allow it to cool completely before mixing it into the batter.
- Mix it well.
- Combine the rinsed mixie water with a small amount of additional water.
- Stir thoroughly until the mixture becomes a smooth and fluid batter, similar to that of rava dosa batter. If desired, include salt.
- Heat the dosa pan and pour a spoonful of batter onto it, spreading it in a circular motion.
- Complete the missing parts. The skillet must be heated to create holes when the batter is poured. If the batter is too dense, add additional water.
- Add a light layer of oil around the perimeter and on the interior.
- Allow it to simmer over medium heat until it turns golden brown.
- Turn the dosa over and continue cooking until it is golden.
- Serve the folded batter hot and repeat until all batter is used.
- The crispy toor dal dosa is now prepared and ready to eat!
- If the consistency of the batter is not liquid, then you will be unable to pour it in a thin stream. However, if you desire to spread the dosa, you can prepare a slightly thicker batter and spread it as you would a regular dosa.
- Additionally, the tawa should be heated adequately.
- Change the tawa’s temperature by sprinkling water on it.
- My suggestion would be to use an iron tawa to achieve a crispy dosa.
- You do not have to flip the dosa while cooking because its thinness allows for faster cooking. However, if you prefer a crispier dosa, you can flip it over and continue cooking.
The post Toor Dal Dosa appeared first on Sharmis Passions.