South Indian cuisine is known for its spicy, exotic and aromatic dishes. From Chicken Chettinad, Andhra-Style Chicken Curry, Hyderabadi Biryani to Paal Payasam, Appam, Rava Uttapam and more – the list is endless. However, one of the dishes that never impresses our taste buds is the humble dosa. Deep-fried dosa with hot sambar and coconut chutney is a truly comforting meal. Don’t you agree? But if you’re looking to add some protein to your dosa, Chef Kunal Kapur’s protein-rich toor dal recipe is for you. He prepped to make this dosa and also shared a delicious chutney and filling recipe, making it ideal for a healthy meal.
Also Read: How To Make Perfect Dosa Powder- 7 Easy Tips
Chef Kunal Kapoor took to his Instagram to share the recipe, and wrote along with it: “A nutritious dosa to satisfy your breakfast and lunch hunger. This dish is not only healthy but also super easy to make and takes very little time. And, the best part is that it is rich in protein. A win-win situation for all foodies? “Let’s see the formula:
Toor Dal Dosa Recipe: How to Make Toor Dal Dosa
Ingredients for the dough:
Rice – 1 cup
Pigeon peas – ½ cup
Ginger, Coarse- 1 inch knob
Garlic – 1 bulb
Dried chili 3 pieces
Curry leaves- 8-10 pieces
Black pepper- teaspoon
Fennel seeds – 1 teaspoon
Asafoetida- tsp
Salt- teaspoon
Turmeric- tablespoon
Water- 220mL
Oil for cooking
To fill the paneer and chutney:
Oil – 2 tablespoons
Dried red chili – 2 pieces
Mustard – tablespoon
Bengal gram – tablespoon
Curry leaves – 7-8 pieces
Minced ginger – 1 tbsp
Green chili, chopped – teaspoon
Chopped Onion – ¼ cup
Salt – to taste
Turmeric – tsp
Tomatoes, Chopped – ½ cup
Paneer, Mashed / Cubed – 1 cup
Coriander, chopped – a handful
Chana dal Chutney
Oil- 2 tablespoons
Asafoetida – a pinch
Dried red chili – 2 pieces
Bengal gram- cup
Minced ginger – 1 tbsp
Curry leaves – a few
Turmeric – teaspoon
Grated coconut – ½ cup
Tamarind, Paste- 1 tbsp
Salt – to taste
Water- cup
To make chili sauce:
Oil- 1 tbsp
Mustard- 1 teaspoon
Fennel seeds – teaspoon
Chia gram black- teaspoon
Curry leaves -7-8 pieces
Method:
1.For dosa dough: First, wash the flour and rice properly, and soak for 3-4 hours or preferably overnight. Once done, strain the water and keep the toor dal and rice. Add them to the blender. Add ginger, garlic, dried red pepper, curry leaves, black pepper, jeera, asafoetida, salt, and turmeric. Now, add a little water and save some for next time. Let it grind until it forms a smooth paste. Add more water if needed. Dosa dough is ready.
2.For stuffing: Heat oil in a pan. Add the dried red pepper, mustard seeds, chana dal mushrooms, curry leaves, ginger, and green chili. Let it cook for a minute or so. Add onion, salt, turmeric and tomato and cook over high heat. Make sure not to turn them completely brown. Mix. Now, add paneer, coriander leaves and let it cook for 1-2 minutes. Good toss.
3. For the chili sauce, heat the oil in a pan. Add asafoetida, dried red pepper, and chana dal mushrooms. Let it brown evenly. Now, add the ginger and curry leaves. Turn off the gas and add some turmeric powder. Give it a good stir. Transfer to a bowl and let cool. Once cooled, transfer to a blender. Add desiccated coconut, imli, salt and water. Puree. The chili sauce is ready.
4.For how to make chili sauce: Heat oil in a pan. Add mustard seeds, jeera and urad dal. Mix well until brown. Add curry leaves. Turn off the gas and add the tadka on top of the chutney.
5. To make the dosa dough: Heat a non-stick pan and spread the dosa evenly. Now, drizzle some oil or butter over high heat. Add fill panel. Carefully lift and fold. Toor dal is ready! Enjoy with chili sauce.
See the full recipe of this toor dal dosa here:
Looks delicious right? If you are looking for more dosa recipes, click here. Try these recipes and let us know which one you like best.
