How to make instant crispy Chana Dal and Sooji Dosa without rice

Make a crispy, protein-rich Dosa instantly without rice or fermentation using Chana Dal and Sooji.

Making traditional Dosa usually requires soaking rice and lentils for hours followed by a lengthy fermentation process. However, if you want to skip these steps and prepare a delicious and crispy breakfast in a short time, the Chana Dal and Sooji Dosa is an excellent alternative. This dish is not only crunchy and satisfying, but it also packs a high protein punch. To begin making this, you will need 1 cup of Chana Dal soaked for 2 to 3 hours, half a cup of Sooji, one-fourth cup of lightly sour curd, a 1-inch piece of ginger, 2 green chillies, salt to taste, and water as required.

Preparing the Batter and Ingredients
The process starts by preparing a smooth and thick batter. First, drain the water completely from the soaked Chana Dal. Transfer the dal into a mixer jar along with ginger, green chillies, curd, and a little water, and grind it into a fine paste. Pour this paste into a large mixing bowl, and then stir in the Sooji, salt, and enough water to achieve a batter consistency similar to regular Dosa batter. Once mixed, cover the bowl and let it rest for 10 to 15 minutes so that the Sooji absorbs the moisture and sets properly.

Making the Potato Masala Filling
To give the dish the classic Masala Dosa flavor, you need a savory potato filling. Keep ready 3 boiled and mashed potatoes, 1 finely chopped onion, half a teaspoon of mustard and cumin seeds, 8 to 10 curry leaves, one-fourth teaspoon of turmeric powder, half a teaspoon of red chilli powder, 1 tablespoon of oil, and fresh coriander leaves. Heat oil in a pan, add the mustard seeds, cumin seeds, and curry leaves, and let them splutter. Add the chopped onions and sauté until translucent, then add the turmeric, red chilli powder, and mashed potatoes, mixing thoroughly. Finish by stirring in chopped coriander before turning off the heat.

Cooking and Serving the Crispy Dosa
Once the filling and batter are ready, heat a non-stick or cast iron tawa on medium heat. Sprinkle a little water on the tawa and wipe it clean with a cotton cloth. Lower the heat, pour 1 to 2 ladles of batter in the center, and spread it in a circular motion to form a thin layer. Drizzle a little oil or ghee around the edges and in the center. Turn the heat to medium-high and cook until the bottom turns golden and crisp. When the edges begin to lift, place the potato masala in the center and fold the Dosa. Serve this protein-rich snack piping hot with coconut chutney, peanut chutney, or sambhar.

What this means for you
This recipe is highly beneficial for people who want to prepare a quick, nutritious breakfast at home without waiting for long fermentation hours.

• Daily Diet: This dish offers higher protein content compared to traditional rice-based dosas, supporting a wholesome diet.
• Time Saving: By soaking the dal for just 2-3 hours and resting the batter for 10-15 minutes, delicious dosas can be made instantly without lengthy prep.

Questions & Answers

1. How many hours should the Chana Dal be soaked for the Dosa?
The Chana Dal needs to be soaked for 2 to 3 hours before making the Dosa.

2. How long should the batter rest after preparation?
After mixing the Sooji and salt into the batter, it should be covered and left to rest for 10 to 15 minutes.

3. What main spices are used in the potato masala?
Mustard seeds, cumin seeds, curry leaves, turmeric powder, and red chilli powder are used in the potato masala.

4. What can this Dosa be served with?
This Dosa can be served piping hot with coconut chutney, peanut chutney, or sambhar.

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