Panchdal dosa

Name: Panchdal dosa
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup rice; 1/2 cup moong dal(with skin); 2 tablespoons toovar dal; 2 tablespoons masoor dal; 1/4 cup chana dal; 2 tablespoons urad dal(with skin); 1 tablespoon peanuts; 1 tablespoon walnuts; 5-6 fenugreek seeds; As per taste Salt; as required Ghee for applying; For Chutney-; 1/4 cup fresh coconut; Handful Coriander leaves; 2 green chillies; 1 tablespoon Dalia (roasted chana dal); as per taste Salt; as required Water

Kavita Ns @food_ish

Mumbai

#dal
#glutenfree
#healthy
A healthy dosa recipe that requires NO Fermention and makes Crispy and crunchy dosas.
Those who are trying to loose weight should definitely try this.

Kavita Ns @food_ish

Mumbai

#dal
#glutenfree
#healthy
A healthy dosa recipe that requires NO Fermention and makes Crispy and crunchy dosas.
Those who are trying to loose weight should definitely try this.

Saved

Ingredients

30 mins

4 people

1 cuprice
1/2 cupmoong dal(with skin)
2 tablespoonstoovar dal
2 tablespoonsmasoor dal
1/4 cupchana dal
2 tablespoonsurad dal(with skin)
1 tablespoonpeanuts
1 tablespoonwalnuts
5-6fenugreek seeds
As per tasteSalt
as requiredGhee for applying
ForChutney-
1/4 cupfresh coconut
HandfulCoriander leaves
2green chillies
1 tablespoonDalia (roasted chana dal)
as per tasteSalt
as requiredWater

Saved

Steps

30 mins

1

Wash all the dals, nuts and fenugreek seed. Soak in water for 6 hours.
2

Grind everything together into a fine paste and let it rest for 1 hour.
3

Add salt and mix nicely
4

Heat a pan or dosa tawa. Pour a laddle of the batter and spread evenly in circular motion to form a dosa.
5

For the chutney, grind all the ingredients into a fine paste. Add water as per requirement.
6

Serve with coconut chutney.

Saved

Cooksnaps

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Kavita Ns @food_ish

on April 18, 2021 08:57

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.