Dosa has always been healthy breakfast or dinner .It has also been recommended by doctors if one falls sick, as there’s no oil or deep frying involved. Our South Indian food has so many ayurvedic benefits with it,being the very old culture of our country .There are so many varieties of dosa or adai available, but the one I am making today is what my mother use to make and this recipe belongs to her ,a quick and instant dosa ready without any fermentation required.
Quick fill for kids lunch box or husbands tiffin
It can be served as breakfast or snack
Let’s get the recipe
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Ingredients
For the batter
- 1 cup chana dal/split chickpea
- 1 cup rice (ratio has to be 1:1)
- 1 tablespoon salt
- Water as per consistency
Method
- Wash and soak dal and rice separately
- When you notice dal and rice a bit pluffy or soak in warm water for 1 hour
- Grind it to a fine paste. Again separately
- Grinding is separate
- Take a large vessel and mix both the dal and rice batter together
- Add salt
- Its has to be a thick paste not flowy
- Your dosa batter is ready.
For filling
- 4 boiled potatoes
- 1 onion chopped
- 2 green chillies slit long
- 1 tablespoon ginger grated
- 1/4 tablespoon urad dal
- 4 to 5 curry leaves
- 1/4 tablespoon haldi powder /turmeric
- 1/2 tablespoon rai / mustard seeds
- 2 tablespoon oil
Method
- Mash potatoes and keep
- Take a kadai,add oil put rai let it splatter, then add in green chillies, ginger,urad dal and saute
- Add onions ,curry leaves cook till soft
- Add haldi and salt
- Now add in potatoes and mix well
- Your filling for dosa is ready.
Making of dosa
- Heat the dosa pan,spread oil with a cotton cloth on the pan.
- Now pour dosa batter with a laddle and spread it in circular way
- Drizzle some oil on the dosa
- Stuff the filling on the dosa and fold as desired shape
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- Your instant chana dal dosa is ready to be served with coconut chutney
Purvanchal Tadka 
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