Divya Ki Recipe 😋 is live

Ingredients

• 0.5 cup Chana Dal (soaked 4-5 hours, then drained)
• 0.5 cup Toor Dal (soaked 4-5 hours, then drained)
• 1 cup Parboiled Rice (rinsed well before grinding)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Vegetable Oil (for cooking dosas)
• 2 medium Potatoes (boiled, peeled and diced)
• 1 tsp Mustard Seeds (for tempering)
• 10 pieces Curry Leaves (fresh)
• 2 pieces Green Chilies (slit lengthwise)
• 0.25 tsp Turmeric Powder (adds color and flavor)
• 1 pinch Asafoetida (Hing) (optional, for digestive aid)
• 1 tbsp Oil for Tempering (use the same vegetable oil)

Instructions

1. Soak the Lentils

   Rinse the chana dal and toor dal together, then soak them in enough water for 4‑5 hours.

   Time: PT5M

2. Grind the Soaked Dal

   Drain the soaked dal, add a splash of fresh water and grind to a smooth, thick paste using a blender or wet grinder.

   Time: PT10M

3. Add Rice and Complete the Batter

   Add the rinsed rice to the grinder, blend with the dal paste adding water until the batter is pourable (similar to pancake batter). Transfer to a large mixing bowl.

   Time: PT5M

4. Ferment the Batter

   Stir in salt, cover the bowl with a clean cloth, and let it ferment in a warm place (30‑35 °C) for about 8 hours or until it rises and has a slightly sour aroma.

   Time: PT5M

   Temperature: 30‑35°C

5. Prepare the Potato‑Dal Filling

   While the batter ferments, boil the potatoes until fork‑tender, peel, and dice them. In a pan, heat 1 tbsp oil, add mustard seeds, let them crackle, then add curry leaves, green chilies, and a pinch of asafoetida.

   Time: PT10M

6. Cook the Filling

   Add the diced potatoes to the tempering, sprinkle turmeric, salt to taste, and sauté for 5 minutes. Finally, stir in the cooked chana dal and toor dal (pre‑cooked separately) and mix for another 3 minutes.

   Time: PT8M

7. Cook the Dosa

   Heat a non‑stick skillet over medium heat, lightly brush with oil. Pour a ladleful of batter, quickly swirl the pan to spread a thin circle. Cook for about 2 minutes until edges turn golden and crisp, then flip for another 30 seconds if desired.

   Time: PT4M

   Temperature: Medium heat

8. Assemble and Serve

   Place a generous spoonful of the potato‑dal filling on one half of the dosa, fold over, and serve hot with coconut chutney and sambar.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

55 g

Fat

8 g

Fiber

6 g