Lentil Dosa

Munira is visiting from Texas, yay! We biked over with some fig banana bread, and she treated us to an impromptu, delicious dinner of her lentil dosa and secret gobi. I thought dosa was super hard to make, but she showed me how -- and it wasn't so hard! I'm very excited because besides their delicate deliciousness, her lentil dosas are high protein, super healthy, and a wonderful pairing with indian veggies. She also cooked up some bhindi masala for her IT guy (Larry) and sent it home with us, along with leftover dosa batter and a (loaner) dosa pan so I could practice my dosa-making skills again tomorrow.  Sweet! She recommended serving with lettuce, tomato, and chopped onion, and filling the center and rolling up into a "stuffed" wrap. Lots of possibilities!

Rough measurements for ingredients follow (of course no actual measuring was done :)


A mix of dry lentils, such as:
1/2 C red lentils
1/2 C green lentils
2/3 C urad dal
2/3 C channa dal
1 tsp salt (or to taste)
Water (for rinsing & soaking)


Measure out the lentils into a bowl together and mix. Rinse well a couple of times, then add several cups of water and soak overnight. The next day, grind up the soaked lentils in a blender. Add a little salt, and water as needed, to make a thin batter.

Warm a crepe pan on medium heat. Pour about 1/2 C of the batter on the center of the pan and spread it out in a slow, circular fashion. Cook a few minutes, until the edges start to pull away from the pan. Use a flat spatula/knife to carefully lift the dosa starting at the edges until it's completely free, and then flip it. Cook a few more minutes. Serve warm and eat immediately. Yum!


Making the batter: Rinse and soak!

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