Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Rice and Lentil Dosa

Traditional 48. Rice and Lentil Dosa recipe

🧺 Ingredients

• 1 cup basmati rice, soaked 3 hours
• 1/2 cup urad dal, soaked 3 hours
• 1/4 tsp fenugreek seeds (methi), soaked with dal
• 1/2 medium onion, finely chopped
• 2-3 green chillies, minced
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp mustard oil

👩‍🍳 How to make Rice and Lentil Dosa

1. Soak rice and dal (3 hours, room temp): Soak rice and urad dal separately (fenugreek seeds with dal). After 3 hours, both should be soft.
2. Grind (5 mins, high speed): Drain both, grind together to smooth batter. Batter should be light, airy, smooth—no visible granules.
3. Mix seasonings (1 min, room temp): Add onion, green chillies, turmeric, salt. Mix through.
4. Heat griddle (2 mins, high): Cast iron tawa over high heat until very hot. Sprinkle water—it should sizzle and evaporate immediately.
5. Oil and pour (2 mins, high): Add 1 tsp oil, spread thin layer. Pour 1/4 cup batter in center, quickly spread in circular motion to form thin 6-7 inch dosa. Batter should be thin enough to see griddle through it.
6. Flip and cook (1 min, medium-high): Flip, cook second side 30-45 secs—this side cooks faster since batter is already warm.
7. Roll and serve (1 min, hot): Remove to plate. Dosa should be crispy, light, crumbly texture.

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