Toor Dal Dosa

Toor Dal Dosa is an excellent protein packed breakfast. Toor Dal Dosa is also known as Thuvaram Paruppu Dosai in tamil is quick and easy to make without fermentation process. Let us learn to make Toor Dal Dosa with step by step pictures and video.

Toor Dal Dosa was passed on to me from my friend when I was asking for different dosa recipes. The first time I tried it kids complained seeing the color but after that they started liking it. Now it has become a regular menu at home as all of us love it.

About 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.

Just 4 hrs of soaking time and no fermentation time needed. Once soaked and grind to a batter you can make the dosa right away. How cool is that?! Do try this 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.

his Toor dal dosa is a healthy and nutritious tiffin recipe that you make for breakfast or dinner. This is very easy to make as it needs no fermenting process just make the batter and make the dosa right away.

More dosa recipes

Video

Toor Dal Dosa Ingredients

• Idli Rice – Idli Rice gives the dosa a crisp texture.
• Dal – Toor dal is the main star ingredient of this recipe. Additionally urad dal is also added.
• Tempering – A basic tadka with oil, mustard seeds, cumin seeds, onion, curry leaves and salt is made.
• Others – Ginger, red chillies are added along with rice and dal to make the dosa batter.

Toor Dal Dosa Recipe Step by Step

1.Rinse 1 cup idli rice, 1/2 cup toor dal and 1 tablespoon urad dal together well. Then soak it along with 3 red chillies in water for 4 hours.

2.If using small chillies add 6 chillies, I used the long variety so added only 3. You can soak then rinse too.

3.It should be soaked well.

4.Transfer this to a mixer jar along with chilies, required salt and 1 inch ginger piece along with water.

5.Add water little by little to make a runny batter.

6.The batter should be very runny so add water later after grinding too.

7.Heat 2 teaspoon oil add 1/2 teaspoon mustard seeds, let it splutter. Add 1/2 teaspoon cumin seeds let it splutter then add 2 tablespoon curry leaves chopped and a pinch of hing.

8.Add 1 cup finely chopped onion along with salt saute until onions turn transparent.

9.Cool down completely then add it to batter.

10.Mix it well.

11.Add mixer rinsed water and little more water.

12.Mix well to form a runny batter like rava dosa batter. Add salt if needed.

13.Heat dosa tawa : Take a laddle full of batter, drizzle it in circular motion.

14.Fill in the gaps.The tawa should be hot only then holes will form while pouring the batter. Add more water if the batter is too thick.

15.Drizzle oil at the edges and inside.

16.Let it cook in medium flame until golden.

17.Flip over the dosa and cook till golden. You can either make it crisp dosa or soft dosa as per your liking.

18.Fold and serve hot! Repeat to finish the batter.

Crispy toor dal dosa is ready!

Expert Tips

• If the batter is not runny then you cannot drizzle. But if you want to spread dosa then you can make a slightly thick dosa batter and spread it like our regular dosa.
• Also tawa should be hot enough.
• Adjust tawa temperature by splashing water on the tawa.
• I would recommend using iron tawa to get a crispy dosa.
• It is really not needed to flip over and cook as its thin it gets cooked faster. But if you like more crispy dosa then flip over and cook.

Serving & Storage Suggestion

Serve hot Toor Dosa Dosa with chutney or thokku. I served it with onion thokku.

For later use, store the batter in refrigerator & it keeps good till next day. I usually make the batter just prior to making of the dosa but if there is any leftover you can keep the remaining batter for next day use (keeping it refrigerated).

If you have any more questions about this Toor Dal Dosa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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