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Main Ingredients | Parboiled rice, Split bengal gram |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 5-6 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Teen Dal Dosa
- 1/3 cup Parboiled rice
- 1/3 cup Split bengal gram
- 1/3 cup Split green gram skinless (dhuli moong dal)
- 2 cups Parboiled rice (ukda chawal)
- to shallow Oil
- a pinch Asafoetida
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Muskmelon seeds
- 2 Whole dry red chillies, broken
- 4-5 Curry leaves
- 2 tablespoons Coconut, scraped
- 1/2 teaspoon Turmeric powder
- to taste Salt
Method
- Wash and soak the three dals and rice in six cups of water for four hours.
- Drain and grind coarsely using a little water. Transfer the batter into a deep bowl.
- Heat one tablespoon of oil in a pan and add asafoetida, cumin seeds, mustard seeds, broken dry red chillies and curry leaves.
- Grind this with coconut into a paste. Add this to the dal batter and mix well.
- Add turmeric powder and salt and mix. Heat a tawa, drizzle some oil, and wipe it with a muslin cloth.
- Spread a ladleful of batter thickly.Drizzle a little oil all around. Cover and cook on medium heat till the underside is golden.
- Flip over, drizzle some more oil till the other side turns golden. Serve hot.
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