Urad – Wheat flour dosa | “No rice” dosa

Though I had been trying different “no rice” dosas due to reader requests, it eventually has led to my kids loving it over rice based ones and now Ragi set dosas and Jowar flour dosas have become their favorite. It is easier for me too as I need to grind only urad dal and just mix in the flours. (Also saves my temper as running the mixy is like curfew time in my house as my daughter hates the sound. So she keeps asking every 30 seconds if it’s done. πŸ™„πŸ˜„ #justmotherhoodthings πŸ˜‚)

As I have already mentioned before, if anything keeps me sane sometimes, it’s music. Today when I finished my work and opened youtube to listen to cover songs (I am loving covers more than the originals now ❀️), I found a singer, Simran Sehgal. Loved her sweet voice and when I checked her videos, most of them were my favorite songs which I had forgotten about. Especially old ones like Hum Bewafa and Aap ki nazron ne.. I went mad at her song choices and beautiful singing (music crazy meπŸ˜‚). Here’s sharing the playlist for music lovers like me – Simran Sehgal songs. Hope you enjoy it. 😍

Finally here’s the dosa recipe which I learnt from my friend Vinanti Gouri through a common food group that we are a part of. They come out so delicious that we all love it very much and I make it atleast weekly once. Glad to share this recipe with all of you. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

1 Cup Urad dal (I use split ones)

1 Cup Wheat flour or Atta

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak the Urad dal for about 4 hours. Drain the water completely. Add 1 Cup water or as required and grind with salt to a fine paste. Pour into a steel vessel.

2. In another vessel take wheat flour. Add water while whisking it to remove lumps bringing it to slightly thick, smooth batter. (It takes me 1 1/4 Cup water for 1 Cup wheat flour)

3. Keep the batters to ferment separately at room temperature overnight or for 8 hours. Might take longer in cold weathers. After fermentation, the wheat flour batter leaves water on the surface. Discard that water.

4. Now mix the wheat flour batter to the Urad dal batter.

5. Now heat a dosa pan and add a ladle of dosa batter onto the pan. Spread as thin as you can. Add ghee and allow it to cook. The below dosa is crispy. If you like it soft, remove when it browns only slightly.

6. Repeat the same with the rest of the batter. Refrigerate the remaining batter and use later.

Notes:

* Remember to ferment the batters separately.

* Remember to discard the water that leaves at the top after fermentation. Else the dosa batter might turn runny.

* These dosas can be made soft or crisp. For soft dosas, don’t allow the underneath to brown a lot while for crisp dosas, cook till it browns completely. Also serve hot as keeping at room temperature makes the dosas soft.

* I serve them with Raw Onion chutney. Just grind coconut with green chillies, ginger, onion, tamarind and salt with little water to a smooth paste. You can season if desired. I don’t as my daughter does not like mustard seeds.

* Other no rice dosas: Ragi set dosas and Jowar flour dosas , Broken wheat mixed dal dosa , Masoor dal dosa

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